Gỏi Cuốn (Fresh Spring Rolls)

Method

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1. Simmer the pork belly in salted water for 30 minutes until tender, then cool and slice very thinly.

   Mark done Start 30 min timer

2. Poach the prawns in the same water for 2 minutes until pink, then cool and slice each in half lengthways.

   Mark done Start 2 min timer

3. Cook the vermicelli according to the packet, rinse under cold water and drain thoroughly.

   Mark done

4. Whisk the hoisin, peanut butter, garlic, vinegar, chilli sauce and warm water into a smooth, pourable sauce, then top with crushed peanuts.

   Mark done

5. Fill a wide shallow dish with warm water. Dip one rice paper for 2 to 3 seconds only — it should still feel slightly stiff — and lay it on a damp board.

   Mark done

6. Place four prawn halves cut-side down across the upper third, then a lettuce leaf, vermicelli, pork, cucumber and a generous handful of herbs across the lower third.

   Mark done

7. Fold the bottom edge up over the filling, fold in both sides, then roll upward tightly, sealing the prawns against the top.

   Mark done

8. Set on a plate under a damp cloth and repeat. Serve within 2 hours with the peanut sauce.

   Mark done

Chef’s Tips

• Two seconds in the water, not ten. The wrapper softens fully while you fill it.
• Work on a damp surface; rice paper welds itself to anything dry.
• Do not let finished rolls touch each other — they fuse together permanently.

Pairing Suggestions

• A cold lager or jasmine tea
• Serve with nuoc cham as a second dipping sauce
• Follow with bún chả

Storage & Reheating

Best within 2 hours. Keep under a damp cloth, covered, at room temperature. Refrigeration makes the wrappers hard and cloudy.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.