- Preparing the Vegetables and Herbs
Wash and dry fresh mint (10 g) 그리고 fresh cilantro (10 g). Julienne 1 cucumber 그리고 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, 그리고 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, 그리고 2–3 tbsp water until smooth and creamy. Adjust thickness as desired.
- 칼로리:260 칼로리%13%
- 단백질:14 g%28%
- 탄수화물:32 g%12%
- 설탕:6 g%7%
- 소금:1.1 g%18%
- 에너지:1090 kJ%13%
- 지방: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.
