Vietnamese Summer Rolls (Gỏi cuốn)
Fresh Rice Paper Rolls with Easy Peanut Dipping Sauce
You probably have many Spring Roll before, but have you ever tasted Vietnamese Summer Rolls?
It is a refreshing cousin of the Crispy Spring Roll but it is much lighter and diet friendly because it is made with Rice Paper with fresh salad, herbs and the Protein you preferred.
Summer Rolls is fantastic for the summer party or gathering, they make a wonderful light dinner, lunch or appetiser, because it is so colourful and beautiful so it is a great wow factor for the party too! If you have a bunch of friends that like cooking , you can all do it together because it is even more fun! So now let see what you need to make this yummy rolls!
yield: 10 ROLLS
prep time: 45 MINUTES
total time: 45 MINUTES
EASY PEANUT DIPPING SAUCE1
1/4 cup creamy peanut butter
1 Tablespoon hoisin sauce
2 teaspoons soy sauce
1 clove garlic, mashed (or about 1 teaspoon minced)
1 teaspoon Sriracha sauce or a chile garlic sauce, optional for spice
1-2 Tablespoons warm water, or more as needed
optional garnish: crushed peanuts, sprinkle of crushed red pepper
10 spring roll rice paper wrappers
1 large carrot, peeled and julienned
1 large cucumber, julienned
1/2 of a large red pepper, julienned
1/3 cup chopped purple cabbage
1 ounce cooked rice noodles/rice vermicelli (optional)
handful fresh cilantro and mint
5 large green lettuce leaves (romaine, butter, iceberg etc), torn in half
20 medium cooked shrimp, peeled and sliced in half length-wise
sesame seeds for garnish (optional)
Firstly prepare the veg and cook the noodle and prawn before you assembling.
Prepare the dipping sauce:
Mix everything together until smooth, add 1-2 tbsp warm water if you prefer it thinner.
Prepare the rice paper wrappers:
Pour warm water into a large bowl , dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). Do it one at a time, the wrapper should be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Pat the wrapper slightly dry.
Fill the rolls:
Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper . Then, a small amount of noodles (if using), and a bit of herbs.
Lay 1/2 of a lettuce leaf on top and 4 slices of shrimp on top-- as pictured above. Remember, do not overstuff the roll. Start small then add more, as needed, as you roll each one
Roll everything up tightly. Gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. You can fold in the sides of the rice paper roll to make a closed roll. After rolling each, place on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with peanut sauce.
If you make ahead, make sure to wrap them with cling film so it won't dry out.
* you can make this VEGAN but using Tofu or Avocado, or even just make with the Veg and Noodles it is equally yummy!