Gỏi Cuốn (Vietnamese Summer Rolls)

Looking for a light and healthy meal or snack? Look no further than the Summer Roll. These light rolls are stuffed with grilled meat or seafood, fresh veggies, and rice noodles. This recipe uses boiled shrimp, but you can substitute grilled pork or grilled tofu if you prefer.

Serves: 12Hands-on: 1 hourTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 12

Ingredients

  • ½ cup natural-style creamy peanut butter
  • ¼ cup water
  • ¼ cup hoisin sauce
  • ¼ cup lime juice, divided
  • 2 tsp. fish sauce
  • 2 tsp. sriracha sauce
  • 1 tsp. sugar
  • 3 medium carrots, peeled and coarsely grated
  • 3 ounces dried rice stick noodles
  • 12 rice paper rounds (8") plus more in case some tear
  • 24 medium shrimp, peeled, deveined, boiled and sliced in half lengthwise
  • 2 medium jalapeño peppers, stemmed, halved, seeded, and thinly sliced lengthwise into 24 pieces
  • 12 Bibb lettuce leaves
  • 1 cup finely chopped peanuts
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves, Asian or Italian
  • ½ cup fresh cilantro leaves

Directions

  • In a small glass bowl combine peanut butter, water, hoisin sauce, 2 tablespoons of the lime juice, fish sauce, and sriracha. Mix until well combined. Set aside.
  • In a small glass bowl combine the remaining lime juice and sugar. Mix until sugar dissolves, then add carrots. Toss to coat. Set aside.
  • In a heatproof bowl add the rice noodles. Cover with boiling water and soak for 10 minutes. Drain noodles and pat dry. Cut the noodles into 6 pieces. Set aside.
  • Gently dip 1 rice paper round in a large bowl of hot tap water until soft, about 15–20 seconds. Lift the wrapper from the water letting the excess water drip back into the bowl. Place the wrapper on a work surface and gently blot with a paper towel if the wrapper is very wet.
  • Lay 4 slices of shrimp cut side up on the center of the wrapper. Top with a few pieces of jalapeño, 1 lettuce leaf folded in half, 1 tablespoon of the carrot mixture, and 1 tablespoon of peanuts. Layer a few leaves each of the mint, basil, and cilantro, then top evenly with about 2 tablespoons noodles.
  • Fold the bottom half of the rice paper wrapper tightly over the filling. Fold in the sides of the wrapper and continue rolling until tightly sealed. Put roll on a rimmed baking sheet lined with a lightly damp towel and cover with plastic wrap. Repeat with the remaining wrappers. Serve immediately with the peanut dipping sauce.

Recipe Information

Serves: 12

Ingredients

  • ½ cup natural-style creamy peanut butter
  • ¼ cup water
  • ¼ cup hoisin sauce
  • ¼ cup lime juice, divided
  • 2 tsp. fish sauce
  • 2 tsp. sriracha sauce
  • 1 tsp. sugar
  • 3 medium carrots, peeled and coarsely grated
  • 3 ounces dried rice stick noodles
  • 12 rice paper rounds (8") plus more in case some tear
  • 24 medium shrimp, peeled, deveined, boiled and sliced in half lengthwise
  • 2 medium jalapeño peppers, stemmed, halved, seeded, and thinly sliced lengthwise into 24 pieces
  • 12 Bibb lettuce leaves
  • 1 cup finely chopped peanuts
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves, Asian or Italian
  • ½ cup fresh cilantro leaves

Directions

  • In a small glass bowl combine peanut butter, water, hoisin sauce, 2 tablespoons of the lime juice, fish sauce, and sriracha. Mix until well combined. Set aside.
  • In a small glass bowl combine the remaining lime juice and sugar. Mix until sugar dissolves, then add carrots. Toss to coat. Set aside.
  • In a heatproof bowl add the rice noodles. Cover with boiling water and soak for 10 minutes. Drain noodles and pat dry. Cut the noodles into 6 pieces. Set aside.
  • Gently dip 1 rice paper round in a large bowl of hot tap water until soft, about 15–20 seconds. Lift the wrapper from the water letting the excess water drip back into the bowl. Place the wrapper on a work surface and gently blot with a paper towel if the wrapper is very wet.
  • Lay 4 slices of shrimp cut side up on the center of the wrapper. Top with a few pieces of jalapeño, 1 lettuce leaf folded in half, 1 tablespoon of the carrot mixture, and 1 tablespoon of peanuts. Layer a few leaves each of the mint, basil, and cilantro, then top evenly with about 2 tablespoons noodles.
  • Fold the bottom half of the rice paper wrapper tightly over the filling. Fold in the sides of the wrapper and continue rolling until tightly sealed. Put roll on a rimmed baking sheet lined with a lightly damp towel and cover with plastic wrap. Repeat with the remaining wrappers. Serve immediately with the peanut dipping sauce.

Nutrition Information

Nutrition Information
Amount per serving
Calories240
Total Fat12g
Saturated Fat2g
Cholesterol20mg
Sodium280mg
Total Carbohydrate25g
Dietary Fiber4g
Sugars5g
Protein10g