Vietnamese-style Salad Rolls (Gỏi Cuốn)
A fresh and delicious recipe for rolls stuffed with vermicelli noodles, shrimp and veggies.
Servings 4
Calories 160kcal
Ingredients
For the rolls:
- ½ pkg rice vermicelli noodles
- 10 sheets large round rice paper
- 1 head lettuce green leaf or iceberg
- ½ cucumber julienned
- ½ pkg cha lua (pork patty) sliced
- 8-10 medium shrimp cooked, de-veined and sliced in half
Herbs:
- Vietnamese mint
- basil leaves
- cilantro
Peanut Dipping Sauce:
- 1 tablespoon peanut butter or tahini
- 1 tablespoon soy sauce
- 1-2 teaspoon granulated sugar
- 1-2 tablespoon hot water
- sesame seeds optional
- 1 teaspoon chili oil optional
Instructions
- Cook the vermicelli noodles according to the package. Rinse and drain the noodles. Set aside.
- Boil some hot water in a kettle.
- Have a large heat-proof shallow dish (or pan) that can cover the size of the rice paper ready.
- Next, have a similar sized clean plate for rolling.
- Carefully pour the boiling water into the shallow dish.
- Take a sheet of rice paper and quickly dip it into the hot water. Be careful not to burn your hands.
- Place the softened rice paper onto the clean plate. Add the leafy greens, rice noodles, herbs and protein towards the bottom 3rd of the paper.
- Starting at the bottom, gently take the rice paper and pull it over the filling. Tuck in both sides, and continue to roll.
- Serve with peanut sauce or nuoc cham and enjoy immediately. Repeat with the remaining.
Make the peanut sauce:
- In a small bowl, combine the peanut butter, soy sauce, sugar and give it a stir.
- Add in a little hot water to loosen. Adjust seasonings to taste.
- Garnish with sesame seeds if you wish.
- For a spicy kick, add a little chili oil.
Nutrition
Calories: 160kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 477mg | Potassium: 309mg | Fiber: 3g | Sugar: 5g | Vitamin A: 708IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg