- Preparing the Vegetables and Herbs
Wash and dry fresh mint (10 g) and fresh cilantro (10 g). Julienne 1 cucumber and 1 carrot into thin, even strips to ensure the rolls stay neat and evenly textured.
- Cooking the Vermicelli Noodles
Boil 150 g rice vermicelli noodles until soft, then rinse under cold water to prevent sticking. Drain well and set aside.
- Softening the Rice Paper
Dip each rice paper wrapper into warm water for 3–4 seconds until pliable but not overly soft. Lay it flat on a clean surface.
- Layering the Fillings
Place lettuce leaves, a small handful of vermicelli noodles, mint, cilantro, julienned cucumber, and julienned carrot near the bottom of the wrapper. Add shrimp halves (300 g) near the top so they show through once rolled.
- Rolling the Spring Rolls
Fold the bottom over the filling, tuck in the sides, and roll tightly toward the shrimp side. The shrimp should appear through the wrapper for a clean, professional look.
- Making the Peanut Sauce
Whisk together 2 tbsp peanut butter, 1 tbsp hoisin sauce, 1 tsp soy sauce, 1 tbsp lime juice, and 2–3 tbsp water until smooth and creamy. Adjust thickness as desired.
- سعرات حرارية:260 سعرات حرارية%13%
- بروتين:14 g%28%
- الكربوهيدرات:32 g%12%
- سكر:6 g%7%
- ملح:1.1 g%18%
- طاقة:1090 كيلو جول%13%
- سمين:8 g%12%
Vietnamese Fresh Spring Rolls, known as Gỏi Cuốn, are delicate rice paper rolls filled with fresh herbs, rice noodles, shrimp, and crisp vegetables. Unlike fried spring rolls, these are light, refreshing, and bursting with clean flavors. Each bite delivers a balance of textures: chewy rice paper, crunchy vegetables, tender shrimp, and aromatic herbs like mint and cilantro. They are traditionally served with a rich peanut dipping sauce or a tangy fish sauce-based dip. Gỏi Cuốn is a symbol of Vietnamese cuisine’s emphasis on freshness, balance, and harmony.
