Vietnamese spring rolls

Vietnamese spring rolls

Vietnamese spring rolls, also known as “Gỏi cuốn” in Vietnamese, have a rich and fascinating culinary history. These delectable delights can be traced back to ancient times, where they were believed to have originated in China during the Eastern Han Dynasty. Over time, spring rolls made their way to Vietnam through cultural exchanges and trade routes, becoming an integral part of Vietnamese cuisine. In Vietnam, they underwent their own unique evolution, adopting local ingredients and flavors to create a distinct culinary experience. Today, Vietnamese spring rolls are celebrated worldwide for their exquisite taste, fresh ingredients, and vibrant colors.

One of the key reasons why Vietnamese spring rolls are so beloved is their refreshing nature. These rolls encapsulate the essence of freshness and lightness, making them a perfect choice for warm climates and hot summer days. Packed with crisp vegetables like lettuce, cucumber, and bean sprouts, along with fragrant herbs like mint and cilantro, they offer a burst of flavors that awaken the taste buds. The rice paper wrapping, delicate and translucent, adds a delightful texture, while the accompanying dipping sauce, often a combination of fish sauce, lime juice, garlic, and chili, adds a tangy and zesty element to the overall experience. The combination of these elements creates a harmonious balance of flavors, making Vietnamese spring rolls a truly refreshing and satisfying dish. Whether enjoyed as an appetizer or a main course, these rolls provide a cooling sensation and leave you feeling rejuvenated after each bite.

Vietnamese spring rolls

Calories

Ingredients
  

  • 14 Sheets 8.5" round rice paper
  • 11 small cooked prawns/shrimp about 12cm/5″ in length, unpeeled including the head
  • 2 Oz dried vermicelli noodles
  • 7 lettuce leaves – use a lettuce with soft leaves like Oak or Butter Lettuce (see notes)
  • 14 mint leaves
  • 1 Cup bean sprouts

Peanut Dipping Sauce:

  • 1/2 Cup smooth peanut butter
  • 1 Tbsp sugar
  • 4 Tbsp hoisin sauce
  • 1 Tbsp sweet soy sauce see notes
  • 2 small garlic cloves or 1 large, minced
  • 1 birds eye chilli finely chopped
  • 1 Tbsp sesame oil
  • 2 Tbsp lime juice
  • Water

Instructions
 

  • Combine the Peanut Dipping Sauce ingredients, starting with 2 tbsp of water. Mix well to a smooth paste. Then add more water to achieve a honey-like consistency.
  • Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
  • Peel the prawns, slice in half lengthwise, and devein.
  • Fill a large bowl with warm water. The bowl doesn’t need to be large enough to fit the whole rice paper in one go.
  • Place two rice papers together. Note which side is the smooth side – this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn’t large enough to fit the whole rice paper in one go, that’s fine, just rotate it and count 2 seconds for each section you submerge into the water.
  • Place both rice papers (one on top of the other) on a board or the counter with the smooth side down.
  • On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
  • Place some vermicelli noodles and bean sprouts in a lettuce leaf, then wrap the lettuce leaf around and scrunch together lightly in your hand to make a bundle that holds together.
  • Place the lettuce bundle with the seam side down onto the middle of the rice paper.
  • Fold the left and right edges of the rice paper in, then starting from the bottom, roll up.
  • If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
  • Serve immediately with the peanut dipping sauce.