Recipe for Fresh Spring Rolls or Gỏi Cuốn
Enjoy the fresh and vibrant flavours of Vietnamese Gỏi Cuốn with this simple recipe. These delicious spring rolls are made with crisp lettuce, fragrant herbs, tender rice vermicelli, and savoury pork belly and shrimp, all wrapped in delicate rice paper. Perfect for a light appetizer or a refreshing snack, serve with a dipping sauce of your choice for an authentic taste of Vietnam.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Gỏi Cuốn in action.
Equipment
- 1 small pot for boiling the pork belly and shrimp
- 1 medium pot for cooking the rice vermicelli
Ingredients
- 1 pound pork belly
- 200 grams shrimp (deveined)
- Rice paper
- Rice vermicelli
- An assortment of vegetables: lettuce, coriander, chives
Instructions
- In a pot, bring water to a rolling boil over medium-high heat. Add the pork belly to the boiling water and cook for about 30-40 minutes, or until it is fully cooked and tender. Once done, remove the pork belly from the pot and set it aside to cool.
- Add the shrimp to the same pot of boiling water and cook for about 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them, as they can become tough. Remove the shrimp from the pot and set them aside to cool with the pork belly.
- Once both the pork belly and shrimp have cooled slightly, slice the pork belly into thin strips and the shrimp into halves.
- In a larger pot, bring a fresh batch of water to a boil over high heat. Add the rice vermicelli and cook according to the package instructions, usually for about 3-5 minutes, until the noodles are soft and tender.
- Once cooked, drain the vermicelli and rinse it under cold water for about 5 seconds to stop the cooking process and prevent sticking.
- With all the ingredients prepared, you are now ready to assemble the spring rolls.Fill a shallow dish or bowl with warm water. Dip a piece of rice paper into the water for about 5-10 seconds, then lay it flat on a clean surface or cutting board.
- On the rice paper, place a few leaves of lettuce and a small handful of coriander. Add a small amount of rice vermicelli on top of the herbs, followed by a few slices of the cooked pork belly.
- Begin rolling the rice paper from one edge, tucking in the sides as you go to encase the filling. When you’re halfway through rolling, place slices of shrimp and a chive. Continue rolling the spring roll tightly until it is completely sealed.
- Your fresh spring rolls are now ready to serve. Serve them with hoisin peanut sauce or any dipping sauce of your choice.