Gỏi cuốn, or Vietnamese spring rolls (or summer rolls) is a dish commonly consisting of shrimp, pork, veggies, bún (rice vermicelli) wrapped in bánh tráng (commonly known as rice paper). Fresh rolls are easily distinguished from other rolls by the fact that they are not fried, and the ingredients used are different from (deep-fried) egg rolls. In southern Vietnam they are even called "salad rolls.
The fillings can vary from pork, shrimp, beef, and other proteins. For my recipes below, I went with shrimp for one and an all veggie filling for the other. I was inspired to make spring rolls after I saw 3 of my favorite food-inspo accounts post about them. Just their photos alone make the process look so quick and easy and I remembered I had rice paper wraps in my cabinet. Random, I know. I bought them awhile ago to try it out and just never did.
Ingredients for Rolls:
2 oz of rice vermicelli
8 rice paper wraps
Veggies: carrots, zucchini, cucumber, and any others you feel like you want to add
Kale for crunch (optional; I wrapped small pieces around the noodles)
Green onion, cut long
1/2-1 cup basil
1/2-1 cup cilantro (optional; I think I forgot this for a couple of the rolls)
1/2-1 cup mint (optional)
1 tsp fish sauce
2 tbsp chili flakes
2 tbsp sesame oil
2 tsp soy sauce
1/3 cup hoisin sauce
3 tbsp peanut sauce or peanut butter
1 tsp fish sauce
1 tsp sesame oil (just to loosen the mixture a littler)
Sesame seeds (optional)
Start by boiling water to cook your vermicelli noodles. Set up your work station with your chopped or julianne veggies, your herbs, and a boil with cold water to dip your wraps.
Once the vermicelli has cooked (approx. 5 minutes in boiled water) drain and drizzle sesame oil to prevent them from drying and sticking, chili flakes, fish sauce, and soy sauce. Mix and set aside.
Fill a large bowl with water. Dip one rice paper skin into the water to soften. Get the whole wrapper wet before placing it onto the dry surface. While the skins are wet, they will start to mold and stick almost instantly so move fast and carefully. Lay wrapper flat.
In a row across the center, place shrimp. On the end closest to you, place a small handful of vermicelli, veggies, basil, mint, cilantro, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
Roll the veggies and noodles tight in the rice skins without breaking them.
Serve rolls with peanut sauce.