Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

Instructions

1. 1

   Cook the pork: Place the Pork Belly or Pork Shoulder in a Saucepan and cover with Cold Water. Add 1 tsp Salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 20–25 minutes, until fully cooked through and a skewer meets no resistance. Transfer to a bowl and let cool completely. Once cool, slice thinly (about ⅛ inch thick) across the grain.

2. 2

   Cook the shrimp: In the same Pot of simmering water (or a fresh Pot), add the Shrimp and cook for 2–3 minutes, until pink and just curled. Do not overcook. Drain immediately and rinse under Cold Water to stop cooking. Once cool, slice each Shrimp in half lengthwise — this is key for the classic look of the roll where Shrimp are visible through the wrapper.

3. 3

   Cook the vermicelli: Place the dried Rice Vermicelli Noodles in a large Mixing Bowl and cover with boiling Water. Let soak for 5–7 minutes until tender but still with a slight chew. Drain in a Colander, rinse under Cold Water, and shake well. Use scissors to cut into roughly 4-inch lengths — this makes them much easier to portion into rolls.

4. 4

   Prep all vegetables and herbs: Julienne the English Cucumber and Carrot into thin 3-inch matchsticks. Separate the Butter Lettuce Leaves. Pick the Mint Leaves and Cilantro Sprigs. Cut chives into 4-inch lengths if using. Arrange everything on a large platter or in separate bowls — this makes rolling much smoother and more enjoyable.

5. 5

   Make the dipping sauce: In a small Saucepan over low heat, combine the Hoisin Sauce, Peanut Butter, and Warm Water. Stir constantly for 1–2 minutes until smooth and slightly thickened. Remove from heat and stir in the Minced Garlic, Rice Vinegar, Sugar, Lime Juice, and Sriracha (if using). Adjust consistency with a little more Water — it should be thick enough to coat a spoon but pourable. Pour into a small serving bowl and top with crushed Peanuts.

6. 6

   Set up your rolling station: Fill a large shallow Mixing Bowl or Pie Dish with warm (not hot) Water — warm Water is more forgiving and less likely to make the paper sticky or tear. Arrange your fillings in order: Shrimp, Pork, Butter Lettuce Leaves, Rice Vermicelli Noodles, English Cucumber, Carrot, herbs. Keep a clean damp Kitchen Towel nearby to place finished rolls on.

7. 7

   Soften the Rice Paper Wrappers: Working one at a time, dip a Rice Paper Wrappers into the warm Water for 10–15 seconds, rotating it so the entire surface is wet. It should feel soft and slightly tacky but NOT completely limp — it will continue to soften as you add the fillings. Lay it flat on your work surface or the damp Kitchen Towel.

8. 8

   Layer the fillings: In the bottom third of the wrapper, lay 3 Shrimp halves (cut-side up so they show through the wrapper), then 2–3 slices of Pork. Add a small Butter Lettuce Leaves leaf, a small handful of Rice Vermicelli Noodles, a few sticks each of English Cucumber and Carrot, and a few leaves each of Mint Leaves and Cilantro Sprigs. Do not overfill — less is more for a tight, neat roll. If using chives, let them stick out one end for a decorative touch.

9. 9

   Roll it up: Fold the bottom edge of the wrapper up and over the fillings, tucking it snugly underneath them. Fold in both sides like a burrito. Then roll forward firmly but gently until completely sealed. The wrapper is self-sealing — no Water or glue needed. Place seam-side down on the damp Kitchen Towel. Repeat with remaining wrappers and fillings.

10. 10

    Serve immediately: Arrange the finished rolls on a serving platter. Serve whole or slice in half on the diagonal to show off the colorful filling. Serve with the Peanut dipping sauce on the side. Rolls are best eaten within 1–2 hours of making — cover with a lightly dampened paper towel if holding briefly.

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