Vietnamese Fresh Rolls (Gỏi Cuốn) with Peanut Sauce
Enjoy a vibrant, healthy meal with these authentic Vietnamese Fresh Rolls (Gỏi Cuốn), featuring tender shrimp, pork belly, and fresh herbs paired with a creamy, foolproof peanut sauce.
Equipment
- Colander
- Serving Platter
Ingredients
Protein:
- 1.5 lb pork belly.
- 20-24 large shrimp.
- Salt for boiling.
- 3 shallots
Noodles:
- 1/2 pack rice vermicelli look for the "Bún" label.
Vegetables & Herbs:
- Butterhead lettuce recommended, bean sprouts, fresh mint, cilantro, and julienned cucumber/carrots.
- Fresh pineapple slices optional but amazing.
Peanut Hoisin Sauce:
- 1 tbsp neutral oil minced
- 2.5 tbsp hoisin
- 2–3 tbsp "Teddy Bear" style peanut butter
- 2 cloves garlic minced
- 1 shallot chopped
- 2 ladles pork boiling broth and a splash of rice vinegar to taste.
- Crushed peanuts for topping.
Assembly:
- Rice paper 22 cm round or square, with rice flour and tapioca.
- Bowl of lukewarm water.
Instructions
- Boil the Pork: Bring water to a boil with salt and shallots. Add pork belly and cook until tender. Let rest 20 minutes, then slice thinly.
- Boil the Shrimp: In a new pot of salted, shallot-infused water, cook shrimp just until pink. Peel and slice each shrimp in half lengthwise.
- Cook the Noodles: Boil "Bún" for 9 minutes. Rinse in cold water and drain completely to prevent soggy rolls.
- Make the Sauce: Sauté garlic and shallots in oil. Add pork broth, hoisin, and peanut butter; simmer until smooth. Finish with rice vinegar and crushed peanuts.
- Assembly: Quickly dip rice paper in lukewarm water (1 second) and place bumpy side up. Layer in three rows:
- Row 1: Lettuce and herbs.
- Row 2: Pork belly and vermicelli.
- Row 3: Shrimp (cut side down).
- Roll: Fold the sides like an envelope, then roll tightly away from you until sealed.
Notes
- The Square Secret: Square wrappers make rolling even easier and help keep all the filling in there.
- Taco Night Style: These are best served build-your-own style; the point is that you can add whatever ingredients you love, like pineapple for contrast.
- Storage: If you must pre-roll, wrap each roll individually in plastic wrap or layer with slightly damp paper towels. Eat within 4–6 hours for the best texture.