Description
Vietnamese Summer Rolls, or Gỏi cuốn, are a wonderfully fresh, light, and healthy appetizer. Unlike their fried spring roll counterparts, these rolls are not cooked. They consist of cooked shrimp, fresh herbs like mint and cilantro, and rice vermicelli noodles, all neatly wrapped in a delicate, translucent sheet of rice paper. The rolls are served chilled or at room temperature, making them perfect for a warm day. They are typically served with a savory and slightly sweet peanut dipping sauce. The process of rolling them is a fun, hands-on activity, and the result is a beautiful and delicious roll that showcases all its fresh ingredients.
A Taste of History
Gỏi cuốn, or summer rolls, are a staple of Vietnamese cuisine. Their exact origin is unclear, but they are thought to have been created as a lighter, fresher alternative to fried spring rolls (chả giò). They showcase the Vietnamese culinary philosophy of balancing fresh herbs, light proteins, and textures. The use of rice paper wrappers and fresh ingredients is characteristic of the cuisine of Southern Vietnam.
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients & Nutrition
160 kcal
Calories
9 g
Protein
2 g
Fat
26 g
Carbs
2 g
Fiber
3 g
Sugar
150 mg
Sodium
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Equipment
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- Large Pot
- Shallow Dish
Instructions
0 of 8 steps completed
Reviews & Photos
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