Fresh Shrimp Spring Rolls

Recipe Source: delish

Gỏi cuốn, famously known as fresh spring roll, was theorized to come from Southern Vietnam. The locals made this dish to help them stay cool in Vietnam’s warm climate. It traditionally consists of a traditional combination of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng, commonly known as rice paper or cold roll. In the past, spring rolls were served with a sauce made of sticky rice and fermented soybeans, which had a flavor reminiscent of porridge. Nowadays, however, spring rolls are served with either a fish sauce or a peanut-hoisin sauce.

These homemade fresh shrimp spring rolls are ideal as a light lunch or appetizer, especially when served with a simple peanut dipping sauce. In this dish, we rolled al dente rice paper sheets with delicately poached shrimp, springy rice noodles, crunchy vegetables, and fresh green herbs. 

What if I have Shrimp Allergy?

The shrimp can be replaced with cooked pork, beef, or chicken slices, while cilantro can take the place of mint or basil. You can use romaine or iceberg lettuce as a substitute for napa cabbage. 

How to Make Fresh Spring Rolls?


For Shrimp Spring Rolls:

3 oz. rice vermicelli noodles

12 large shrimp, peeled and deveined 

1 large carrot, julienned

2 Persian cucumbers, julienned 

8 oz. Napa cabbage, thinly sliced 

1 tbsp. fish sauce

1 tbsp. dark brown sugar

1/4 c. rice vinegar

8 large rice paper sheets

2 tbsp. black sesame seeds

12 fresh mint leaves

12 fresh basil leaves

For Peanut Sauce:

1/2 c. smooth peanut butter 

1 tbsp. low-sodium soy sauce 

2 tbsp. rice vinegar

1 clove of garlic, grated

1 tbsp. freshly grated ginger

4 tbsp. boiling water

1/4 c. crushed, toasted peanuts, for serving


For Shrimp Spring Rolls:

  1.  Place noodles in a medium heatproof bowl, cover with boiling water; let stand about 5 minutes or until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
  2. Meanwhile, poach shrimp in salted boiling water until they become pink and opaque. Rinse under cold water, then slice in half lengthwise.
  3.  Mix noodles, carrot, cucumber, cabbage, fish sauce, sugar, and vinegar in a medium bowl.
  4. To assemble rolls, place a sheet of rice paper in a medium bowl of warm water until just softened. Lift sheet carefully from water, putting it on a tea-towel-covered board. Place some of the vegetable filling horizontally in the center of the sheet and top with one mint leaf, one basil leaf, 3 shrimp halves, and sesame seeds. Fold edge closest to you up and over the filling; roll sheet to enclose filling, folding in sides after the first complete turn of roll. 
  5. Repeat with remaining sheets and filling.

For Peanut Sauce:

  1. Whisk peanut butter, soy sauce, vinegar, garlic, ginger, and boiling water until smooth. 
  2. Top with peanuts and sesame seeds and serve alongside rolls.

*Extra Tips:

  • Rice paper should be softened in warm water, not hot. Don’t use super-hot water because it’ll stick to everything! It should be warm-hot tap water (around 120°F). The water should be warm enough for your hands to stay in for at least five seconds without feeling scalded. 
  • Try your best not to overstuff the roll to avoid it ripping and overspilling.

Tom Mabe

Tom Mabe is a video creator, comedian, and sobriety advocate. He was an alcoholic and is now sober. He talks and interacts with others live on Facebook and YouTube about addiction, recovery, and sobriety. He created Sober Talk to allow people to tell their stories, ask for help, celebrate their accomplishments, share their struggles, and connect with real people going down the same path.

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