Vietnamese spring roll

Gỏi cuốn means ‘salad rolls’ or ‘rolled salad’. In English, they are known as spring rolls. However, unlike the spring rolls made from sheets of rice or wheat flour, these rice sheets are only soaked and not deep-fried. The rice sheets are filled with fresh vegetables and herbs, meat, or fish, but can also be vegetarian. Serve them with rice vermicelli and dips, so that you have a complete meal. 

Vietnamese spring roll

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prawns, peeled



rice vermicelli, soaked



rice sheets, soaked

As needed:


nước chấm (dipping sauce)

As needed:





Thai basil

(mixed) salad

cucumber, julienne

carrot, julienne

green mango, julienne

tart apple, such as Granny Smith, julienne

Preparation method

  • Blanch the prawns in salted water until they turn pink.
  • Remove from the pan and set aside to cool. Cut the prawns in half lengthways or leave them whole.
  • Flavour the rice vermicelli with the nước chấm (basic dipping sauce) to taste.
  • Roll the prawns with the rice vermicelli and the garnishes in the rice sheets.

Serving suggestions

  • As an amuse-bouche or a snack.
  • Serve with dipping sauces, such as a basic dipping sauce (nước chấm), and garnish the sauce with roasted peanuts, sesame seeds, cucumber, papaya, daikon, carrot, etc.
  • Variation tip: fill the spring roll with fried tofu, shiitake mushrooms, and oxheart cabbage for a vegetarian variant.
  • Variation tip: fill the spring roll with beef (marinated in lemongrass and garlic) and pickled carrots (dưa cà rốt).

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