Vietnamese Spring Rolls With Dipping Sauce Recipe – Asian Special
This recipe for Vietnamese Spring Rolls, or gỏi cuốn, offers a delicate balance of flavors and textures—chewy rice vermicelli, savory shrimp or pork, crisp lettuce, and fresh herbs all wrapped in translucent rice paper. Paired with the classic tangy-salty nước chấm dipping sauce, these vibrant rolls are light yet satisfying—perfect for sharing, healthy weeknight dinners, or appetizers
- Prep Time20 min
- Cook Time5 min
- Perform Time1 hr
- Total Time1 hr 25 min
Vietnamese Spring Rolls With Dipping Sauce Ingredients :
- 1/4 cup white vinegar
- 1/4 cup fish sauce
- 2 tablespoons white sugar
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 ounces rice vermicelli
- 8 large shrimp, peeled and deveined
- 4 rice wrappers (8.5 inch diameter)
- 2 leaves lettuce, chopped
- 3 tablespoons finely chopped fresh mint leaves
- 3 tablespoons finely chopped cilantro
- 4 teaspoons finely chopped Thai basil
How To Make Vietnamese Spring Rolls With Dipping Sauce
Combine vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in a small bowl. Set aside the dipping sauce.
Prepare a large bowl with room temperature water. Place rice vermicelli in the bowl and soak for 1 hour.
Bring a large pot of water to a boil. Add shrimp and cook until curled and pink, about 1 minute. Remove shrimp and drain. Slice each shrimp in half lengthwise. Cook rice vermicelli in the boiling water for 1 minute. Drain in a colander and rinse immediately with cold water, stirring to separate the noodles.
To assemble the rolls, dip a rice wrapper in room temperature water for a few seconds to soften. Place the wrapper on a work surface and add 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce of vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold the right and left edges of the wrapper over the ends of the filling, then roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with the dipping sauce.
Recipe Notes:
Rice paper prep matters—dip sheets briefly in warm water just until pliable; over-soaking makes them sticky and prone to tearing.
To enhance silkiness, arrange vermicelli and herbs toward the center, with fillings tight and compacted to prevent unrolling.
For smooth rolling, lay out fillings on the bottom third of the rice paper, then fold sides in and roll snugly—think soft taco technique for shape.
Prepare the nước chấm sauce in advance and adjust seasoning to balance salty, sour, sweet, and spicy notes to your taste.
Keep assembled rolls moist and fresh by covering them with a lightly damp cloth until serving; otherwise, they can dry out.
For presentation, trim both ends after rolling and serve on a platter with lime wedges or extra herbs for garnish.
