Gỏi cuốn are Vietnamese spring rolls; they’re easy to make, especially for group things. This is an appropriate-for-cheap-college students version of a recipe I learned from my mom.
I’m not giving any particular amounts because I never measure things.
Vietnamese spring rolls (Gỏi cuốn)
- Bánh tráng (rice paper wrappers)
- Miến (mung bean and potato noodles); in the US they’re often in a tell-tale pink mesh wrap. If you can’t find them, regular rice noodles will do
- Sliced cucumbers
- Grated carrots
- Lettuce or cabbage
Generally, about 10 ounces of noodles will serve for a packet of wrappers. One grated carrot can usually do around 5 goi cuon. Cucumbers vary a little bit more but one cucumber per about ten goi cuon works for me.
You can also add, depending on dietary requirements and restrictions:
- Cooked shrimp (most traditional)
- Chicken (I marinate with soy sauce, lemon, ginger, and garlic in some proportion I haven’t figured out yet)
If you’re fancy and have money (neither apply for me), the most traditional things to add are pork slices called chả and/or poached beef. Egg is also a popular option, although I’ve never tried it myself.
Make sure everything is cut and sliced properly and fill a large bowl with water.
- Wet the wrapper in the bowl of water by dipping one part in, then turning it in a circle all the way around
- Lay the wrapper on a plate and at the very bottom of the wrapper towards you, lay some lettuce/cabbage pointing horizontally
- Layer the noodles, cucumber, and cabbage on top
- Fold over the wrapper from the bottom so that it covers just the ingredients you’ve added
- If you have a meat or tofu to add, place them in a row just above the folded-over portion
- Fold the sides of the wrapper over so that nothing can escape
- From the bottom, now that the sides are folded over to contain the filling, continue rolling until everything is rolled up
- Repeat for as many spring rolls as you want
I know the ingredients look fishy but I swear this tastes just as good as anything you’ll find in a restaurant or bakery.
- Peanut butter (chunky or not doesn’t matter)
- Tương đen (Hoison sauce)
- Tương ớt tỏi (Vietnamese chili garlic sauce)
I do two tablespoons of hoison sauce and peanut butter for every cup of water. You can add sugar and mashed up peanuts too, if that’s your preference.
- Put in the peanut butter and hoison sauce
- Add water and stir until the peanut butter clumps are no longer visible
- Add as much garlic and chili sauce as you feel appropriate