Approachably
← All posts
Food

How to make Vietnamese spring rolls (gỏi cuốn)

Oct 21, 2026·5 min read
#spring rolls#goi cuon#vietnamese recipes#shrimp#fresh rolls

To make Vietnamese spring rolls (gỏi cuốn), you dip rice paper in water, then roll it around cooked shrimp, sliced pork, rice vermicelli, lettuce and fresh herbs. They need no frying, and once the fillings are ready, each roll takes about a minute.

What are gỏi cuốn?

Gỏi cuốn, often called "fresh spring rolls" or "summer rolls" in the US, are soft, translucent rolls served at room temperature. You can see the pink shrimp through the wrapper. They're usually dipped in a hoisin-peanut sauce. They're different from chả giò, the fried spring rolls; see fresh vs fried spring rolls for a side-by-side.

Allergens: this recipe contains shellfish (shrimp) and the classic dipping sauce contains peanuts. Hoisin sauce often contains wheat and soy.

Ingredients (makes 12 rolls)

For the filling

  • 12 oz (340 g) medium shrimp, shell on (about 18 to 24)
  • 8 oz (225 g) boneless pork belly or pork shoulder, in one piece
  • 4 oz (115 g) dried rice vermicelli (bún)
  • 1 head soft lettuce (butter or green leaf), leaves separated
  • 1 large bunch mixed herbs: mint, Thai basil, and perilla or cilantro
  • 1 small bunch garlic chives (optional)
  • 1 teaspoon salt, for the cooking water

For rolling

  • 12 round rice paper sheets, about 8.5 inches (22 cm) across

For serving

Step-by-step: prepare the fillings

  • 1. Cook the pork. Put the pork in a small pot, cover with cold water, add the salt and bring to a boil. Lower to a simmer and cook 20 to 30 minutes, until a skewer goes in easily. Let it cool, then slice it as thin as you can, about 1/8 inch (3 mm).
  • 2. Cook the shrimp. Bring a pot of water to a boil, add the shrimp and cook 1 to 2 minutes, just until pink and curled. Drain and cool. Peel, devein, then slice each shrimp in half lengthwise so you have two thin, flat halves.
  • 3. Cook the noodles. Boil the vermicelli according to the package, usually 3 to 5 minutes. Drain, rinse under cold water, and let it sit in a colander for 10 minutes so it isn't wet.
  • 4. Prep the greens. Wash and dry the lettuce and herbs well. Tear any large lettuce leaves in half and cut away thick ribs. Pick the herb leaves off the stems.

Step-by-step: roll the gỏi cuốn

  • 5. Set up your station. Fill a wide, shallow dish with warm water. Put a damp clean kitchen towel or a large plate in front of you, with all the fillings within reach.
  • 6. Wet the rice paper. Dip one sheet into the water for 2 to 3 seconds, turning it so it's wet all over. Lay it on the towel or plate. It will still feel a little stiff; it softens as you add the filling.
  • 7. Add the shrimp first. Place 3 or 4 shrimp halves, cut side up, in a row across the middle of the sheet. They'll show through the front of the finished roll.
  • 8. Layer the rest. Below the shrimp, closer to you, add a lettuce leaf, a small handful of noodles, 2 or 3 pork slices and a few herb leaves. Don't overfill; a fat roll tears.
  • 9. Roll it. Fold the bottom edge up over the filling and pull it back snugly. Fold in both sides, then roll forward over the shrimp. If you're using chives, tuck one in at the last turn so it pokes out of one end.
  • 10. Repeat and serve. Place finished rolls seam side down on a platter, not touching. Serve with the dipping sauce.

Tips for rolling rice paper

  • Short dips beat long soaks. Over-soaked paper turns gluey and tears. A few seconds is enough.
  • Keep the water warm. Top it up with hot water as it cools.
  • Dry fillings roll better. Wet lettuce or noodles make the paper slip and split.
  • Double up if needed. If your rice paper is thin or keeps tearing, use two sheets per roll.
  • Practice on the first two. The first roll is often a bit lumpy. That's normal.

Storing and serving

Gỏi cuốn are best eaten within a few hours. Rice paper dries and hardens in the fridge, so if you must store them, cover them with a damp paper towel and plastic wrap and eat them the same day. Keep cooked fillings chilled until you roll.

Easy swaps

  • Vegetarian: replace the shrimp and pork with pan-fried tofu, and use a sauce made without fish products.
  • Other proteins: grilled pork, poached chicken or leftover roast work well.
  • Extra crunch: add thin strips of cucumber, carrot or jicama.

If you're wondering about nutrition, are Vietnamese spring rolls healthy? covers the basics.

Get all your fillings cooked, cooled and dried before you dip the first sheet. That one habit makes rolling much easier.

More posts