Authentic Vietnamese Fresh Spring Rolls (Gỏi Cuốn) with 3 Homemade Dipping Sauces
ID: a13167dd...
A step-by-step guide to making authentic Vietnamese fresh spring rolls (Gỏi Cuốn) packed with pork, prawns, fresh herbs, and vermicelli, accompanied by three traditional dipping sauces: Hoisin & Peanut, Sweet and Sour Fish Sauce, and Salted Soy Bean Sauce.
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🍳 Cooking Flow
Boil the pork and prawns, using the prawn heads and shells to make a flavorful stock. → Slice the pork thinly, slice prawns in half, and prepare all fresh greens and cooked vermicelli. → Prepare the three dipping sauces: Hoisin & Peanut, Sweet and Sour Fish Sauce, and Salted Soy Bean Sauce. → Wet the rice paper, layer the greens, vermicelli, and pork, then roll halfway. → Place chives, fold the sides, add prawn halves, and finish rolling tightly.
Cooking Steps
Brief Cooking Order
Boil the pork and prawns, using the prawn heads and shells to make a flavorful stock. → Slice the pork thinly, slice prawns in half, and prepare all fresh greens and cooked vermicelli. → Prepare the three dipping sauces: Hoisin & Peanut, Sweet and Sour Fish Sauce, and Salted Soy Bean Sauce. → Wet the rice paper, layer the greens, vermicelli, and pork, then roll halfway. → Place chives, fold the sides, add prawn halves, and finish rolling tightly.
Introduction
A step-by-step guide to making authentic Vietnamese fresh spring rolls (Gỏi Cuốn) packed with pork, prawns, fresh herbs, and vermicelli, accompanied by three traditional dipping sauces: Hoisin & Peanut, Sweet and Sour Fish Sauce, and Salted Soy Bean Sauce.
Step 1
Prepare ingredients. Soak and cook the rice vermicelli according to package instructions, then set aside.
Step 2
Boil 300g of pork in 400ml of water until fully cooked, then immediately submerge it in cold water. Save the boiling water to make stock.
Step 3
Boil 10 peeled prawns in the same pot for about 1 minute, then remove. Add prawn heads and shells back into the pot and simmer for 10 minutes to make the stock. Strain and reserve 350ml of stock.
Step 4
Slice the cooked pork thinly, and slice the boiled prawns in half lengthwise. Prepare the fresh herbs, julienned cucumber, and beansprouts.
Step 5
[Hoisin & Peanut Sauce] Sauté minced garlic and shallot in 2 tbsp oil until fragrant. Add hoisin sauce, 175ml stock, chunky peanut butter, sugar, sriracha, and vinegar. Cook for a few minutes, then transfer to a serving bowl and garnish with pickled veggies, peanuts, chili, and fried shallots.
Ingredients List
Important Notes
Placing pork and other moisture-rich ingredients inside the greens prevents them from touching and tearing the delicate rice paper.
Using a clean, damp towel to wet the rice paper prevents it from becoming overly soggy compared to dipping it directly in water.
Breaking the stem of the lettuce leaves helps flatten them, making the spring rolls much easier to wrap tightly.
Lay the prawn halves with their orange side facing down so they show through the translucent rice paper beautifully once wrapped.
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