The History of Gỏi Cuốn

Gỏi cuốn, also known as Vietnamese spring rolls or fresh rolls, has its roots in Vietnamese cuisine and reflects the country’s focus on fresh, healthy, and balanced meals. The term gỏi refers to salads, while cuốn means “to roll.” This dish is believed to have originated in southern Vietnam, where the warm climate and abundant rice fields influenced the use of rice paper (bánh tráng).

The origins of gỏi cuốn are tied to Vietnam’s agricultural history, with rice being a staple food. The dish became a way to use up leftover meats, fresh vegetables, and herbs, all wrapped in delicate rice paper. Unlike fried spring rolls (chả giò), gỏi cuốn are served fresh and uncooked, making them a lighter, healthier alternative.

Today, gỏi cuốn is popular worldwide, often served as an appetizer or light meal, showcasing a perfect balance of flavors and textures.

Recipe: Gỏi Cuốn (Vietnamese Fresh Spring Rolls) for 2

Ingredients

For the Rolls:

• 6 rice paper wrappers (bánh tráng)
• 100g (3.5 oz) cooked shrimp, peeled and halved lengthwise
• 50g (1.75 oz) cooked vermicelli noodles (bún)
• 6 fresh lettuce leaves (e.g., butter or romaine lettuce)
• 6 sprigs of fresh cilantro
• 6 fresh mint leaves
• 6 fresh Thai basil leaves
• 50g (1.75 oz) bean sprouts
• 1 small carrot, julienned
• 1 small cucumber, julienned

For the Dipping Sauce (Nước Chấm):

• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp sugar
• 2 tbsp water
• 1 garlic clove, minced
• 1 red chili, finely chopped (optional)

Equipment Needed

• Cutting board and knife
• Mixing bowl (for dipping sauce)
• Plate or shallow dish (to moisten rice paper)
• Clean towel or non-stick surface (to assemble rolls)

Preparation and Cooking Times

• Preparation Time: 20 minutes
• Cooking Time: 5 minutes (for shrimp and noodles, if not pre-cooked)
• Total Time: 25 minutes

Instructions

1. Prepare Ingredients:
   • Cook the shrimp (if raw) in boiling water for 2–3 minutes until pink and opaque. Cool and halve lengthwise.
   • Cook the vermicelli noodles according to the package instructions. Drain and cool.
   • Wash and dry the lettuce, herbs, and bean sprouts. Julienne the carrot and cucumber.
2. Make the Dipping Sauce:
   • In a small bowl, combine fish sauce, lime juice, sugar, water, garlic, and chili. Mix until the sugar dissolves. Adjust flavors to taste.
3. Prepare the Rice Paper:
   • Fill a shallow dish or plate with warm water. Dip a rice paper wrapper in the water for 5–10 seconds until soft and pliable. Place it on a clean towel or non-stick surface.
4. Assemble the Rolls:
   • Lay a piece of lettuce on the bottom third of the rice paper. Add a small amount of vermicelli noodles, bean sprouts, julienned carrot and cucumber, and fresh herbs.
   • Place 2 shrimp halves near the top edge of the wrapper (to show through the rice paper for presentation).
   • Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly like a burrito.
5. Repeat:
   • Repeat the process with the remaining ingredients to make 6 rolls.
6. Serve:
   • Arrange the gỏi cuốn on a plate and serve with the dipping sauce on the side.

Nutritional Information (Per Serving of 3 Rolls + Sauce)

• Calories: 290 kcal
• Protein: 15g
• Fat: 3g
• Carbohydrates: 50g
• Fiber: 4g
• Sugar: 6g
• Sodium: 950mg

Tips

• Feel free to customize with other proteins like grilled pork, tofu, or chicken.
• For a richer dipping sauce, try peanut dipping sauce (mix hoisin sauce, peanut butter, and water with a touch of lime juice).

This light, refreshing dish is perfect as a healthy appetizer or meal, highlighting the fresh and vibrant flavors of Vietnamese cuisine!