Friday, May 5, 2017

Vietnamese Summer Rolls (Gỏi cuốn) 越式春捲

My family enjoys dining out at Vietnamese restaurants.  One of our favorite appetizers is this Vietnamese Summer Roll.  Check out my step by step video tutorial above to learn how to make them.

Vietnamese Summer Rolls (Gỏi cuốn) 越式春捲

Vietnamese Summer Rolls are very light and refreshing.  Definitely a healthier choice when compared to the deep fried egg rolls.  The fillings usually consist of many different types of vegetables, herbs, a choice of protein (I’m using shrimps today), and some bean threads or rice noodles.  The veggies are usually raw and the protein is cooked in boiling water.  Therefore, the flavor is rather mild.  That’s why, they are usually served with a flavorful dipping sauce.

Vietnamese Summer Rolls (Gỏi cuốn) 越式春捲

In my video tutorial, I’ll show you how to make both the Peanut Dipping sauce, and the Sweet and Spicy Dipping Sauce to accompany these delightful Summer Rolls.

Vietnamese Summer Rolls (Gỏi cuốn) 越式春捲

The Peanut Dipping Sauce consists of Hoisin Sauce, many describe it as the Asian version of B.B.Q. sauce.  It’s super easy to prepare and tastes very rich and earthy.  It’s one of the classic sauce to pair with these Vietnamese Summer Rolls.

Vietnamese Summer Rolls (Gỏi cuốn) 越式春捲

I personally love the Sweet and Spicy Dipping Sauce better.  I simply love spicy food, plus, this sauce is super refreshing.  In my video, I used both the Sambal Chili Paste and a chopped Thai Chili.  But if you prefer a milder taste, you can skip the Thai Chili and just use Sambal.  It’s not too spicy at all and packed with wonderful aroma that you won’t get from other chili sauce!

Vietnamese Summer Rolls (Gỏi cuốn) 越式春捲

I hope you enjoy today’s recipe and tutorial.  Stay tuned for more fun and delicious next week!

Ingredients used:
Rice Paper 
(Click here for more information)
Hoisin Sauce (Click here for more information)
Creamy Peanut Butter
 (Click here for more information)
Fish Sauce
 (Click here for more information)
Sambal Chili Paste
 (Click here for more information)
Bean Threads
 (Click here for more information)

Vietnamese Summer Rolls (Gỏi cuốn) 越式春捲
Makes: 4 Rolls

Peanut Dipping Sauce:

2 tablespoons hoisin sauce
2 tablespoons creamy peanut butter
1 teaspoon fish sauce
1 clove garlic, minced
2 to 3 tablespoons warm water
1 tablespoon roasted peanut, chopped
1 tablespoons chopped cilantro, chopped

Sweet and Spicy Dipping Sauce:
2 tablespoons fish sauce
1 teaspoon Sambal chili paste
1 Thai chili, chopped
Juice of 2 limes
2 tablespoons sugar
2 cloves garlic, minced
3 tablespoons water

Ingredients for the Summer Rolls:
4 pieces of Vietnamese Rice Paper
12 pieces of shrimps, shelled and deveined
1 small Bean Threads (or rice noodle)
1/2 cup bean sprouts
1 slice of ginger root
1 green onion, cut into 2-inch length
a few romaine lettuce leaves
a small spring of fresh mint leaves
a small spring of Thai Basil leaves
1/4 carrot, julienne
1/4 English cucumber, julienne
a small spring of cilantro leaves

To Prepare the Peanut Dipping Sauce:
In a medium bowl, mix hoisin sauce, peanut butter, fish sauce, garlic, and warm water, stir until well incorporated. Transfer to a small serving bowl and sprinkle the chopped peanuts and cilantro on top.

To Prepare the Sweet and Spicy Dipping Sauce:
In a medium bowl, add fish sauce, Sambal chili paste, sugar, garlic, and water. You can also add the Thai chili if using. Add 2/3 of the lime juice into the sauce. Mix well, taste and adjust the acidity by adding more lime juice that suits your palates.

To Prepare the Summer Rolls:
Place bean threads in a heat proof bowl, pour boiling water over the noodles until completely covered. Set aside to soften.

Bring a small pot of water to a boil, cook the bean sprouts for 30 seconds. Transfer to a plate to let cool. In the same pot, add the ginger and green onion. Add the shrimps and cook them until cooked through, about 2 to 3 minutes depending on the size. Remove from heat and let cool.

To Assemble:
Take a piece of rice paper and dip it into a bowl of hot water. Let excess water drip back into the bowl and place the rice paper on a clean working surface. Place 1 to 2 pieces of lettuces (horizontally) onto the lower 1/3 of the rice paper. Top with a small amount of soften bean threads, 2 to 3 pieces of mint leaves, some carrots, Thai basil, and cucumber.

Lift up the bottom side of the rice paper and fold it over the filling once until it reaches the middle. Place 3 pieces of cilantro leave onto the upper 1/3 of the rice paper along with 3 pieces of cooked shrimps on top. Fold the 2 sides of rice paper toward the center. Then continue to roll the filled summer roll away from yourself until all the ingredients are enclosed.

Transfer to a serving plate and continue to fill the rest of the summer rolls. Serve at room temperature with the Peanut Dipping Sauce and Sweet and Spicy Dipping Sauce.

Vietnamese Summer Rolls (Gỏi cuốn) 越式春捲


  1. I still have a pack of rice paper that needs to be used up ASAP. This is a perfect recipe. Thanks for sharing, Amy. They look divine!

    1. You're welcome and thank you! These are my go to dinner when it gets too hot in the summer!

  2. We enjoy dining in Vietnamese restaurants in NY and in Charleston and this recipe is what we order all the time as appetizers! Many thanks to sharing this delicious recipe Amy!! Have a great week and Happy Mother's Day!

    1. Thank you so much, Anna and Liz. Yes, I always order these when I dine out too. But actually quite fun to make them at home as well. Glad that you enjoy!