Gỏi Cuốn Recipe (Vietnamese Summer Rolls)

Ingredients (For about 8–10 rolls)

For the Rolls

• Rice paper (Bánh tráng): 8–10 sheets (usually about 22 cm in diameter).

• Shrimp: 16–20 shrimp (cooked, peeled, and cut in half lengthwise).

• Rice vermicelli (Bún): 50–70 g (cooked and drained).

• Pork: 100 g of pork belly or loin (cooked, thinly sliced). Optional, many use only shrimp.

• Lettuce: Romaine or Boston lettuce leaves (light and crispy).

• Fresh herbs: Abundant fresh Mint and fresh Coriander (or Thai Basil, if you prefer).

• Cucumber: Cut into thin sticks.

• Carrots: Cut julienne style (optional).

For the Dipping Sauce (Nuoc Cham)

This is the traditional sauce, light and sweet and sour.

• Warm water: 50 ml.

• Fish sauce (Nuoc Mắm): 2 tablespoons.

• Sugar: 1–2 tablespoons.

• Lime juice: 2 tablespoons.

• Garlic: 1 clove (finely minced).

• Red chili pepper: To taste (finely minced).

Preparation

1. Prepare the Ingredients

1. Cook the Vermicelli: Bring water to a boil and cook the rice vermicelli following the instructions on the package (usually a few minutes). Drain immediately, rinse under cold water to stop the cooking, and drain again very well.

2. Cook the Meat and Shrimp: If they are not already cooked, cook the pork and shrimp (often the pork is boiled and the shrimp are poached or sautéed in a pan). Thinly slice the pork and cut the shrimp in half.

3. Prepare the Vegetables: Wash and dry the lettuce leaves and aromatic herbs. Cut the cucumber and carrots into thin, manageable sticks.

2. Prepare the Sauce (Nuoc Cham)

1. In a small bowl, mix the warm water with the sugar until the latter is dissolved.

2. Add the fish sauce, lime juice, garlic, and chili pepper. Mix well.

3. Taste and adjust the flavor, balancing the sweet, sour, and salty according to your taste.

3. Assemble the Rolls

1. Soften the Rice Paper: Fill a deep plate with lukewarm water. Immerse a sheet of rice paper for about 10–15 seconds, until it is soft but not soggy. Spread it on a smooth and slightly damp surface (like a plastic cutting board).

2. Arrange the Ingredients (Upper Part):

   • In the center-upper part of the sheet, place two halves of shrimp (with the pink side facing down, so they are visible through the paper) and a few slices of pork (if used).

   • Add a generous pinch of mint and coriander leaves.

3. Arrange the Ingredients (Lower Part):

   • In the center-lower part, put a bit of lettuce, cucumber, and carrots.

   • Over the vegetables, add a small amount of rice vermicelli.

4. Roll:

   • Fold the bottom edge of the sheet over the filling.

   • Fold the two sides inward, tightening well.

   • Roll the wrap upward (toward the shrimp), pressing to make it compact and sealed.

5. Serve: The rolls should be served immediately or covered with a damp cloth to prevent the rice paper from drying out and hardening. Serve with the Nuoc Cham sauce on the side for dipping.

Gỏi Cuốn