Vietnamese Fresh Spring Rolls (Gỏi cuốn)

Cook noodles

34. Boil 1.5l water in a clean pot.
35. Add 150g dry rice vermicelli.
36. Cook the noodles for 3 minutes.
37. Drain the noodles.
38. Rinse the noodles under cold water.
39. Shake off excess water.

Prep vegetables and herbs

40. Wash 120g lettuce.
41. Dry the lettuce thoroughly.
42. Seed the 150g cucumber.
43. Julienne the cucumber.
44. Julienne 120g carrot.
45. Pick 10g mint leaves from stems.
46. Pick 10g Thai basil leaves.
47. Pick 12g cilantro sprigs.
48. Trim 6g chives to 18cm lengths.

Set up the rolling station

49. Dampen a clean kitchen towel.
50. Lay the damp towel on the work surface.
51. Fill a large shallow bowl with 1l warm water at 40–45°C.
52. Arrange the pork, shrimp, noodles, lettuce, herbs, cucumber, and carrot within reach.
53. Unwrap the rice paper wrappers.

Roll the spring rolls

54. Dip one rice paper wrapper in the warm water for 3 seconds.
55. Place the softened wrapper on the damp towel.
56. Lay 10g lettuce near the lower third of the wrapper.
57. Add 30g cooked vermicelli on the lettuce.
58. Add 10g carrot on the noodles.
59. Add 12g cucumber on the noodles.
60. Add mint leaves on the fillings.
61. Add basil leaves on the fillings.
62. Add cilantro sprigs on the fillings.
63. Lay three slices of pork above the mound near the center.
64. Lay three shrimp halves above the pork with cut sides down.
65. Fold the bottom edge over the fillings.
66. Fold the left side in.
67. Fold the right side in.
68. Roll the wrapper away from you to enclose the fillings.
69. Tuck one chive strand under the last turn.
70. Repeat steps 54–69 to make 12 rolls.
71. Serve with the sauces.

Notes

• Technique: Use warm (not hot) water so the rice paper stays pliable without tearing. Keep the rolling surface slightly damp to prevent sticking.
• Presentation: Place shrimp just under the top layer of the wrapper so they show through after rolling.
• Make-ahead: Cover finished rolls with a barely damp towel and refrigerate up to 4 hours. Refresh the towel if it dries. Avoid stacking to prevent sticking.
• Protein options: Substitute pork shoulder or lean pork loin for pork belly. Omit pork for a lighter roll. Replace shrimp with poached chicken for a classic variation.
• Vegetarian: Replace pork and shrimp with firm tofu (250g, pan-seared) and extra herbs. Use soy-based dipping sauce instead of fish sauce.
• Gluten note: Rice paper and rice noodles are gluten-free, but some hoisin brands contain wheat. Use a gluten-free hoisin if needed.
• Related: Pair with Vietnamese Grilled Pork (Thịt nướng) for a filling platter, or use the nước chấm with Bún (rice vermicelli bowls).