How to make Vietnamese Spring Rolls (Gỏi Cuốn)

Fresh, light, and so very classic.

Servings: 10–12 rolls (about 4 servings)
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: ~1 hour

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🥢 Introduction: Let’s Settle This Roll Debate Once and for All

Idc who you are… we’re fighting if you call this anything other than a spring roll. 😂

Okay okay, let’s talk about it for real. You’ve probably heard both spring roll and summer roll tossed around interchangeably, especially in restaurants outside of Vietnam. But here’s the thing:

• Gỏi cuốn (what I’m sharing here) = the fresh, rice paper-wrapped roll with pork, shrimp, noodles, herbs, and peanut sauce.
• Chả giò = the fried version (what a lot of people think of as “egg rolls”).
• The term summer roll is mostly a Western invention — probably coined to make it easier for non-Vietnamese diners to differentiate the fresh vs fried versions. But growing up Vietnamese American? Nah. It was always “spring roll.”

So to keep it 100, these are Vietnamese spring rolls (gỏi cuốn). Refreshing, chewy, crunchy, meaty, herby, and dipped in that dreamy peanut sauce — chef’s kiss.

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🌱 Why You’ll Love This Recipe

• It’s customizable. Swap pork belly for grilled pork, tofu, or even salmon.
• Perfect for summer (or honestly any season). Light but filling.
• Meal-prep friendly. You can cook the proteins and prep the veggies ahead of time.
• Iconic. This is the dish you bring to a potluck and everyone’s like, “Wait… you made these?!”

And let’s be real — part of the fun is everyone rolling at the table together. It’s interactive, delicious, and a low-effort way to look like you spent hours in the kitchen.

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🌏 A Quick History of Gỏi Cuốn

Vietnamese cuisine is big on balance — sweet, salty, sour, umami — and spring rolls embody that perfectly.

The word gỏi = salad, cuốn = roll. Literally “salad roll.” They originated in southern Vietnam, where the weather is hot and people wanted something fresh, cool, and hydrating. Traditionally, they included pork, shrimp, vermicelli noodles, lettuce, and herbs, all wrapped in bánh tráng (rice paper).

When Vietnamese immigrants brought these rolls abroad, restaurants translated them into “spring rolls” — probably because “spring” feels fresh and light. Then somewhere along the way, “summer roll” started circulating in English-speaking countries (maybe because they’re so refreshing in hot weather).

But ask any Viet kid what’s on the table? It’s gỏi cuốn aka spring rolls.

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🧾 Ingredients

Proteins

• 1 lb pork belly (or pork shoulder, thinly sliced)
• 1 lb shrimp, peeled & deveined

Base & Vegetables

• 1 pack rice vermicelli noodles
• 1 cucumber, cut into thin sticks
• 1 bunch lettuce + mixed herbs (mint, cilantro, Thai basil)
• 10–12 fresh chives (optional but traditional)
• 1 pack rice paper wrappers (bánh tráng)

Peanut Sauce

• 2 tbsp peanut butter (creamy)
• 2 tbsp hoisin sauce
• 1 tsp sriracha
• ¼ cup chicken broth
• Optional topping: crushed peanuts

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⏱ Time Breakdown

• Prep: 40 min (mostly chopping & cooking proteins)
• Cook: 20 min (shrimp + pork)
• Total: ~1 hour
• Yields: 10–12 rolls

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🍳 Step-by-Step Instructions

1. Cook the Proteins

• For Pork Belly:
  • Bring a pot of water to a boil.
  • Add pork belly with a pinch of salt.
  • Simmer until fully cooked, about 25–30 min.
  • Let cool, then slice thinly.
• For Shrimp:
  • Boil water in a separate pot.
  • Add shrimp and cook 2–3 minutes until pink and opaque.
  • Remove, cool, and slice in half lengthwise.

2. Cook the Vermicelli Noodles

• Boil according to package instructions (usually 3–5 minutes).
• Drain and rinse under cold water to prevent sticking.

3. Prep the Veggies & Herbs

• Slice cucumber into thin sticks.
• Wash and dry lettuce and herbs.
• Cut chives into ~6-inch pieces.

4. Make the Peanut Sauce

• In a small saucepan, combine peanut butter, hoisin, sriracha, and chicken broth.
• Stir over medium heat until smooth.
• Taste and adjust spice/sweetness as needed.
• Optional: sprinkle crushed peanuts on top before serving.

5. Assemble the Rolls

• Fill a shallow dish with warm water.
• Dip 1 rice paper wrapper for 5–10 seconds until just pliable (don’t over-soak).
• Layer ingredients in this order:
  1. Lettuce & herbs
  2. Vermicelli noodles
  3. Cucumber sticks
  4. Pork slices
  5. Shrimp halves (pink side facing out)
  6. Chive stalk (for that little “tail” sticking out)
• Fold the bottom over the filling, tuck in sides, then roll tightly like a burrito.

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💡 Tips for Success

• Work quickly. Rice paper gets sticky if you wait too long.
• Keep a damp towel nearby. Lay finished rolls under a towel so they don’t dry out.
• Serve immediately. These are best fresh, not refrigerated (rice paper hardens in the fridge).
• Fun dinner idea: Put everything on the table and let everyone roll their own!

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🍽 Serving Suggestions

• Serve with peanut sauce or traditional nước chấm (fish sauce-based dipping sauce).
• Pair with iced jasmine tea or a cold Vietnamese iced coffee.
• For potlucks: pre-roll and line in a tray, covered with a damp paper towel + plastic wrap until serving.

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🔄 Variations

• Vegetarian: Replace pork & shrimp with tofu or mushrooms.
• Grilled style: Use grilled pork chops or lemongrass chicken instead of boiled pork belly.
• Fruity twist: Add mango slices for a sweet pop (yes, it works!).

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🌿 Why Gỏi Cuốn Will Always Be THAT Dish

Growing up, these rolls were the dish that showed up at every family gathering, party, and holiday. They’re so unfussy yet so special. You could eat five of them and still not feel heavy.

And honestly? It’s a dish that tells a story. Fresh herbs for brightness, chewy rice paper for texture, pork for richness, shrimp for sweetness — all balanced with sauce. That’s Vietnamese cooking in a nutshell.

So the next time you see “summer roll” on a menu, just know — your girl is whispering spring roll in your ear like a proud Viet auntie. 😂