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.
- Prep
- 30 min
- Cook
- 10 min
- Rest
- None
- 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.
What you'll need
11 ingredients. Tap each one once it's out on the bench.
- Ingredients
- Dip
- Nước chấm
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 min
Step 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 min
Tip: The paper keeps softening. Work one at a time.
Nutrition
Per serving · estimate
- Calories
- 250 kcal
- Protein
- 20.3 g
- Carbs
- 26.2 g
- Fat
- 7.9 g
- Saturated fat
- 2.1 g
- Fibre
- 2 g
- Sugar
- 2.3 g
- Sodium
- 748 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Shellfish
- Peanuts
- Fish
- Gluten-free
- Dairy-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
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.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Gỏi cuốn take?
40 min all in — 30 min prep, 10 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
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.
9 more questionsFewer questions
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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