Gỏi cuốn
Gỏi cuốn
Fresh rice-paper rolls — prawn or pork, herbs, noodles — dipped in peanut or nước chấm. Not fried.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Gỏi cuốn.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Gỏi cuốn are rice papers dipped in water, filled with herbs, rice vermicelli, and prawn or pork, rolled tight. The dip is peanut-hoisin or fish-sauce nước chấm. If you deep-fry them you have made chả giò, a different roll.
Ingredients
Ingredients
- Rice paper12 sheet
- Rice noodles80 g
- Prawn, poached, halved150 g
- Pork, thin poached slices (optional)100 g
- Mixed herbs, mint, coriander, perilla if you can1 bunch
- Lettuce8 leaf
Dip
- Peanut butter30 ml
- Soy sauce, or hoisin if you have it (optional)15 ml
Nước chấm
- Fish sauce15 ml
- Lime1
- Sugar4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Boil and cool the noodles. Mix a peanut dip and/or a nước chấm.
10 minStep 2
Dip a rice paper in warm water a few seconds. On the board: lettuce, herbs, noodles, pork, prawns facing out. Roll tight, tucking the sides.
15 minTip: The paper keeps softening. Work one at a time.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Hoisin → Soy plus a pinch of sugar
For the peanut dip.
Tips
- Wet papers stick to each other. Do not stack finished rolls without a damp cloth between.
- Tofu and mushroom is a real vegetarian roll.
History & culture
A starter and a lunch. Southern herb piles. You assemble at the table when there are guests.
Rice paper is older than the restaurant summer roll. The fresh roll is everyday southern cooking that travelled as 'salad rolls'.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Tran Hai Duong via Openverse (cc0 1.0). https://commons.wikimedia.org/w/index.php?curid=61460331
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Gỏi cuốn take?
40 min all in — 30 min prep, 10 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 rolls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Shellfish, Peanuts, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 1 tbsp (or hoisin if you have it, optional); Fish sauce — 1 tbsp. Taste at the end rather than adding a number we did not write.
How much soy sauce?
1 tbsp (or hoisin if you have it, optional) of Soy sauce.
How much fish sauce?
1 tbsp of Fish sauce.
How much sugar?
1 tsp of Sugar.
What can I use instead?
Hoisin → Soy plus a pinch of sugar. For the peanut dip.
Any tips from this recipe?
Wet papers stick to each other. Do not stack finished rolls without a damp cloth between. Tofu and mushroom is a real vegetarian roll.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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