Vietnamese Fresh Spring Rolls
Gỏi cuốn: soft rice paper wrapped around shrimp, noodles and fresh herbs, with a peanut-hoisin dip.
Prep30 min
Cook5 min
Makes8 rolls
LevelMedium
Allergens: Shellfish / molluscs, Peanuts, Soy, Gluten. Always check labels.
Ingredients
Method
- Cook the vermicelli according to the packet, rinse in cold water and drain well.
- Whisk the hoisin, peanut butter, water and lime juice for the dip.
- Dip a rice paper sheet in warm water for 2–3 seconds and lay it on a damp board.
- Place 3 shrimp halves cut-side up across the middle, then lettuce, noodles, cucumber and herbs on top.
- Fold in the sides and roll up tightly. Repeat with the rest.
- Serve with the dip, topped with peanuts and chili.
Cook's tip: For a vegan version, swap the shrimp for strips of crispy tofu and check the hoisin label.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
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