About this recipe

Light, vibrant, and endlessly customizable, these Vietnamese-style fresh spring rolls (gỏi cuốn) are packed with crisp vegetables, tender shrimp, fresh herbs, and rice vermicelli — all wrapped in soft, translucent rice paper. Served with a rich, savory peanut dipping sauce, they're as fun to make as they are to eat. No cooking required for the rolls themselves, making this a perfect make-ahead appetizer or light lunch.

Instructions

1. 1

   Cook the rice vermicelli noodles according to the package directions (usually 3–4 minutes in boiling water). Drain through a colander, rinse with cold water to stop cooking, and set aside to cool completely.

2. 2

   Cook the large shrimp peeled: bring a small pot of salted water to a boil. Add the large shrimp peeled and cook for 2–3 minutes until pink and just cooked through. Transfer to a mixing bowl of ice water for 1 minute, then drain. Peel, devein, and slice each large shrimp peeled in half lengthwise. Pat dry and set aside.

3. 3

   Prepare all your fillings and arrange them in separate piles on a large cutting board or platter: julienned medium carrot, julienned medium cucumber julienned, seeds removed, shredded red cabbage thinly, medium avocado slices, butter lettuce leaves torn into roll-sized pieces, mint leaves, cilantro, basil, and green onions pieces. Having everything organized before you start rolling makes the process much easier.

4. 4

   Make the peanut dipping sauce: in a small saucepan over ^[low heat] (or in a mixing bowl using a microwave), whisk together the creamy peanut butter, hoisin sauce, soy sauce, lime juice, sesame oil, and garlic minced. Add warm water a tablespoon at a time until the sauce reaches a smooth, pourable consistency — it should coat a spoon but not be too thick. Stir in Sriracha if using. Transfer to a serving bowl and top with crushed peanuts. Set aside.

5. 5

   Set up your rolling station: fill a large shallow mixing bowl or pie dish with warm water (not boiling — it should be comfortable to touch). Place a clean, damp kitchen towel flat on your work surface next to the bowl.

6. 6

   Dip one rice paper wrappers 22 cm / 8.5-inch round into the warm water for 10–15 seconds, rotating gently, until it just begins to feel pliable and slightly tacky. Don't over-soak — it will continue to soften as you work. Lay it flat on the damp towel.

7. 7

   Arrange 3 large shrimp peeled halves (cut-side up) in a horizontal line across the lower third of the wrapper, about 1 inch from the edge closest to you. These will show through the wrapper as the 'pretty' side.

8. 8

   On top of the large shrimp peeled, layer a small piece of butter lettuce leaves torn into roll-sized pieces, a small bundle of rice vermicelli noodles cooked according to package, a few pieces each of medium carrot, medium cucumber julienned, seeds removed, and red cabbage thinly, a slice or two of medium avocado (if using), and a few leaves each of mint leaves, cilantro, and basil. Keep the filling compact and don't overfill — about 2 tablespoons of filling total is plenty.

9. 9

   To roll: fold the bottom edge of the rice paper wrappers 22 cm / 8.5-inch round up and over the filling, tucking it snugly underneath. Fold in both sides like a burrito, then continue rolling forward firmly but gently until completely sealed. The rice paper wrappers 22 cm / 8.5-inch round will stick to itself. Place the finished roll seam-side down on a plate.

10. 10

    Repeat with the remaining rice paper wrappers 22 cm / 8.5-inch round and fillings. If rolls stick together on the plate, lightly separate them or place a small piece of butter lettuce leaves torn into roll-sized pieces between them. Serve immediately with the peanut dipping sauce on the side.