Vietnamese Fresh Spring Rolls with Peanut Sauce

Gỏi cuốn — Vietnamese fresh spring rolls — are the lightest, freshest, most beautiful of all the world's hand-held foods. Translucent rice paper wraps reveal pink shrimp, thin rice noodles, leafy lettuce, and bright herbs; they are served cool, with a creamy hoisin-peanut dipping sauce, and they are the classic warm-weather Vietnamese snack. Unlike the fried spring rolls (*chả giò*) of the same cuisine, gỏi cuốn are not fried — they are assembled from cooked and fresh ingredients, rolled, and eaten the same day. According to Hungry Huy, the traditional version is made with poached pork and shrimp, though the filling is endlessly adaptable. Cookie and Kate provides a vegetarian version, and Delightful Plate is the definitive authentic pork-and-shrimp guide.

What makes gỏi cuốn special is the rice paper and the herbs. The rice paper (*bánh tráng*) is soaked in warm water for a few seconds until pliable, then filled and rolled into a neat translucent cylinder. Inside, the combination of poached shrimp, thinly sliced pork, vermicelli rice noodles, lettuce, and a generous handful of mint, cilantro, and Thai basil gives the rolls their fresh, herbal, almost-perfumed character. The peanut sauce — a blend of hoisin, peanut butter, lime, and chilli — is the rich, creamy counterpoint.

About the Ingredients

Rice paper (*bánh tráng*) is available at Asian markets and many supermarkets. Look for the thin, round sheets; they should be pliable when soaked and translucent when rolled. Cooking Therapy provides guidance on choosing and soaking rice paper.

Shrimp should be medium or large, poached briefly in salted water until just pink, then halved lengthwise so each half shows as a pink crescent through the wrapper.

Pork should be a lean cut (pork loin or tenderloin), poached with a little salt, ginger, and shallot, then sliced paper-thin.

Rice vermicelli (*bún*) are thin rice noodles, cooked according to package directions, drained, and rinsed cool.

Herbs are the soul of the rolls: mint, cilantro, and Thai basil. Do not skimp — the herbs are what make gỏi cuốn so fragrant.

Lettuce — butter lettuce or green leaf — provides the crisp base layer that keeps the filling from tearing the wrapper.

Ingredients (makes 12 rolls):

Rolls: - 12 round rice paper sheets (bánh tráng) - 12 large shrimp, poached, peeled, and halved lengthwise - 1/2 lb pork loin, poached and sliced paper-thin - 4 oz rice vermicelli, cooked, drained, and cooled - 6 leaves butter lettuce, torn in half - 1 cup fresh mint leaves - 1 cup fresh cilantro sprigs - 1 cup fresh Thai basil leaves

Peanut Sauce: - 1/2 cup hoisin sauce - 1/4 cup creamy peanut butter - 2 tablespoons warm water (more as needed to thin) - 1 tablespoon fresh lime juice - 1 teaspoon chili garlic sauce or sriracha (optional) - 2 tablespoons crushed roasted peanuts, for garnish

Instructions: Prepare all the fillings and arrange them within reach of your rolling station. Fill a wide, shallow dish with warm water.

To roll: dip one rice paper sheet in the warm water for 2–3 seconds until just pliable (it will continue to soften on the board). Lay it flat on a clean work surface. On the lower third of the wrapper, layer a piece of lettuce, a small handful of rice noodles, 2–3 slices of pork, and a generous sprig each of mint, cilantro, and Thai basil. Fold the bottom edge of the wrapper up and over the filling, fold in the sides, and roll snugly halfway up.

Arrange 2 shrimp halves (pink side down) on the wrapper just above the partially rolled roll. Continue rolling over the shrimp, sealing the roll shut. The shrimp should show through the translucent wrapper. Set the roll seam side down on a plate and cover with a damp towel. Repeat with the remaining ingredients.

Prepare the peanut sauce: whisk the hoisin, peanut butter, warm water, lime juice, and chili sauce until smooth. Thin with more water if needed. Top with crushed peanuts.

Cut each roll in half on a diagonal and serve with the peanut sauce.

The Mimosa Pairing Logic: The fresh, herbal, delicate spring rolls and the creamy peanut sauce want a bright, aromatic drink that can lift the herbs and cut the richness of the peanut. A classic Champagne mimosa or a passionfruit mimosa is ideal — the tropical passionfruit echoes the Vietnamese love of tropical fruit and the bright herbs in the rolls, while the wine's effervescence refreshes the palate between bites. The citrus in the mimosa echoes the lime in the peanut sauce, creating a harmonious, fresh, fragrant pairing. This is, in its way, the brunch equivalent of a spring roll and a glass of cold Vietnamese iced coffee or jasmine tea — a sparkling toast to one of the world's most beautiful snacks.

Reference Links: - Vietnamese spring rolls recipe (gỏi cuốn): Hungry Huy - Fresh spring rolls with peanut sauce: Cookie and Kate - Vietnamese fresh spring rolls (gỏi cuốn): Delightful Plate - Traditional fresh Vietnamese spring rolls: Cooking Therapy

Make-Ahead: All the fillings can be prepared up to 1 day ahead and refrigerated separately. The peanut sauce can be made up to 3 days ahead and refrigerated. The rolls should be assembled within 2 hours of serving — the rice paper dries out and the lettuce wilts if rolled too far ahead. Keep assembled rolls covered with a damp towel and refrigerated for up to 4 hours. Do not cut the rolls until just before serving.

Pro Tips: Soak the rice paper for only 2–3 seconds — it will continue to soften on the board; an over-soaked wrapper will tear. Do not overfill — the rolls should be snug but not bursting; overfilled rolls will split. Roll tightly — a loose roll will be floppy and fall apart. Keep the assembled rolls covered with a damp towel at all times so the rice paper does not dry and crack. Use a generous handful of herbs — the herbs are the soul of gỏi cuốn; a sparse roll is a sad roll. Serve the peanut sauce generously — the rolls need it.