Authentic Vietnamese Spring Rolls (Gỏi Cuốn) Recipe – Fresh & Easy!

Vietnamese spring rolls (also called fresh spring rolls or summer rolls) are light, healthy, and bursting with flavor. Rice paper wraps fresh herbs, vermicelli noodles, shrimp, pork, and veggies – served with a creamy peanut dipping sauce. This easy recipe is perfect for beginners and makes 12 rolls.

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Serves: 4–6 (12 rolls)

Ingredients

For the Rolls

12 rice paper wrappers (8–9 inch round)

12 large cooked shrimp, peeled, deveined, and halved lengthwise

4 oz cooked pork belly or shoulder, thinly sliced (optional – omit for vegetarian)

2 oz rice vermicelli noodles, cooked and cooled

1 cup lettuce leaves (butter or romaine)

1 cup fresh mint leaves

1 cup fresh cilantro

1 cup Thai basil leaves (or regular basil)

1 medium carrot, julienned

1 cucumber, julienned

Optional: bean sprouts, chives

For the Peanut Dipping Sauce (Hoisin-Peanut)

½ cup hoisin sauce

2 tbsp smooth peanut butter

1 tbsp rice vinegar

1 tsp chili garlic sauce (or to taste)

2–3 tbsp water (to thin)

Crushed peanuts for garnish

Instructions

Step 1: Prep ingredients — Cook vermicelli noodles per package → rinse in cold water → drain. Slice shrimp lengthwise. Julienne veggies. Arrange everything on a platter for easy rolling.

Step 2: Soften rice paper — Fill a large shallow dish with warm water. Dip one rice paper wrapper for 5–10 seconds until soft and pliable (don’t over-soak!). Lay flat on a clean, damp towel or cutting board.

Step 3: Assemble the roll (bottom third of wrapper):

Layer 2–3 lettuce leaves

Small handful vermicelli

Few slices carrot + cucumber

Herbs (mint, cilantro, basil)

2–3 pork slices (if using)

2 shrimp halves, pink side down (pretty side out)

Step 4: Roll it up: Fold bottom over filling → fold in sides → roll tightly like a burrito. The rice paper sticks to itself.

Step 5: Repeat with remaining wrappers.

Step 6: Make the sauce: Whisk hoisin, peanut butter, vinegar, chili sauce, and water until smooth. Adjust thickness with more water. Top with crushed peanuts.

Pro Tips

Don’t overstuff → rolls tear easily

Keep rice paper damp under a towel while working

Make ahead → wrap individually in plastic → fridge up to 4 hours

Vegetarian → skip shrimp/pork → add tofu or avocado

Serve immediately for best texture

These fresh spring rolls are light, customizable, and always a crowd-pleaser. Pair with peanut sauce or nuoc cham (fish sauce dip) for extra Vietnamese flavor.