Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

Light, herb-packed rice paper rolls with juicy prawns, tender pork, and cool vermicelli—made for dunking in a punchy Vietnamese dipping sauce.

Ingredients

• 12 rice paper wrappers (22 cm / 8.5 in)
• 200 g (7 oz) thin rice vermicelli noodles
• 250 g (9 oz) pork belly or pork shoulder (whole piece)
• 24 medium prawns/shrimp, peeled and deveined
• 1 large carrot, cut into fine matchsticks
• 1 Lebanese/English cucumber, cut into fine matchsticks
• 2 cups bean sprouts
• 1 large handful fresh mint leaves
• 1 large handful fresh Vietnamese perilla (tía tô) or Thai basil (or regular basil)
• 1 large handful fresh cilantro (coriander)
• 6 large lettuce leaves (butter lettuce or cos/romaine), torn into roll-sized pieces
• 3 tbsp rice vinegar (or white vinegar)
• 2 tsp sugar
• 1/2 tsp salt
• 1/3 cup fish sauce
• 1/3 cup warm water
• 3 tbsp sugar
• 2 tbsp lime juice (or lemon juice)
• 1 small garlic clove, finely grated or minced (pantry staple)
• 1 small red chili, finely sliced (optional)
• Freshly ground black pepper (optional)

Method

• 1

  Step 1: Cook the pork

  Place pork in a small pot and cover with water by 2–3 cm (1 in). Add a good pinch of salt. Bring to a boil, then reduce to a gentle simmer and cook until firm but tender (about 12–18 minutes depending on thickness). Cool, then slice as thinly as you can (aim for 2–3 mm).

• 2

  Step 2: Cook the prawns

  Bring a saucepan of water to a boil. Add prawns and simmer just until pink and curled (about 1–2 minutes). Drain and rinse briefly under cool water. Slice each prawn in half horizontally so you get two thin “butterflied” pieces per prawn.

• 3

  Step 3: Cook the vermicelli

  Cook rice vermicelli per packet directions (usually soak or boil 2–4 minutes). Drain, rinse under cold water, shake well, and snip with scissors into shorter lengths (easier rolling).

• 4

  Step 4: Quick-pickle the veg (optional)

  In a bowl, mix vinegar, sugar, and salt until dissolved. Add carrot (and cucumber if you like). Toss and set aside 10 minutes, then drain.

• 5

  Step 5: Make the nước chấm

  Stir fish sauce, warm water, and sugar until the sugar dissolves. Stir in lime juice, garlic, and chili. Taste and adjust: more lime for tang, sugar for balance, water to soften, fish sauce for saltiness.

• 6

  Step 6: Set up your rolling station

  Arrange noodles, pork, prawns, lettuce, herbs, sprouts, cucumber, and carrot in a “roll line.” Fill a wide bowl or pan with warm water for dipping rice paper.

• 7

  Step 7: Soften the rice paper

  Dip 1 wrapper into warm water for 5–8 seconds, then lay it flat on a clean damp tea towel or board. Wait 15 seconds for it to fully soften.

• 8

  Step 8: Fill and roll

  Place a piece of lettuce on the lower third of the wrapper. Add a small nest of vermicelli, a few sprouts, cucumber/carrot, and a mix of herbs. Add 2–3 slices of pork. Fold the bottom edge up snugly over the filling, fold in the sides, then roll halfway.

• 9

  Step 9: Add prawns for the “pretty side,” then finish

  Place 4 prawn halves (pink side down) in a neat row in front of the roll. Continue rolling tightly to seal.

• 10

  Step 10: Serve

  Serve immediately with nước chấm for dipping. If holding for a short time, cover rolls with a damp paper towel and plastic wrap to prevent drying.

Tips

• **Tear-proof rolling:** Use warm (not hot) water and a damp surface; don’t over-soak rice paper or it becomes fragile.
• **Herb mix:** Mint + Thai basil + cilantro is classic. If you can’t get Vietnamese perilla, skip it rather than forcing a substitute.
• **Protein swaps (still Vietnamese-style):** Use only prawns (no pork) or only pork; just increase the amount accordingly.
• **Make-ahead:** Prep all fillings and sauce up to 24 hours ahead; roll close to serving for best texture.
• **Storage:** Finished rolls are best same day. If you must store, wrap each roll individually in cling film and refrigerate up to 24 hours (rice paper will firm up).
• **What to serve with:** Iced tea, extra herbs and lettuce for DIY rolling, or a light Vietnamese-style salad on the side.

Nutrition (per serving, estimate)