It turns out gỏi cuốn has a lot of names. I first tried a similar recipe from a German cookbook, and it took me a while to hunt down the name. But find it I did, and gỏi cuốn is the original name.
These delicious little summer rolls have become known as many different names across the world, ranging from vietnamese spring rolls to rice paper wraps to summer rolls.
Some call them salad rolls, soft rolls, cold rolls or crystal rolls. We’re going to stick with gỏi cuốn for now.
Whatever you decide to call them, you’re in for a summery treat. You can adapt the rolls to your personal preferences, and use all your favourite ingredients.
Goi Cuon – what’s inside?
Goi cuon can be made with virtually any meat or veggies, and obviously we stick to veg. Good news in fact – these rice wraps are vegan – and raw! No cooking required – always nice for a change.
We tried out a lot of different fillings for our wraps and ended up with these as our main tasty fillers.
- Shredded carrot
- Sliced bell pepper
- Spring onions
- Ripped basil or coriander leaves
- Leaves of salad (like lettuce)
- Chopped peanuts
These are our favourites but feel free to experiment and use whatever you like! Or have a dig through the fridge and see what needs to be used up. Nobody wants wasted food, after all.
For the sauce we opted for a delicious ginger and garlic medley. It’s great. The main ingredients are:
- White wine vinegar
- Soy Sauce
It’s a deep, dark, spicy dipping sauce. If you’d prefer something without heat then a simple satay/peanut sauce also goes really well. I’ll add the instructions below.
As I’ve said, these goi cuon are fully customisable. Make them just how you like. I personally love a few noodles in mine, and rice works well, too.
Avocado didn’t seem right, I didn’t enjoy the texture inside the rice paper wraps. But everyone is different – see what takes your fancy.
How do I serve Vietnamese Spring Rolls?
When serving, you can really go to town very easily with these summer rolls. We recommend laying out everything in its own serving bowl. Then a plate for each person to craft their rolls on, along with a dipping bowl for the sauce.
That’s it enjoy!
One final note – most rice paper rolls, wraps, leaves or sheets happen to be gluten-free. Check the label to make sure, but you should be good to go!
Don’t forget soy sauce also has gluten, but gluten-free versions are becoming easier and easier to find!
Goi Cuon – authentic Vietnamese spring rolls
For the sauce:
For the rolls:
- 1 cup noodles use your favourite type
For the sauce:
- Finely dice the ginger, chilli pepper and garlic and add to a mixing bowl.
- Stir in the white wine vinegar, soy sauce, sugar, sesame oil and lemon juice well.
- Place into serving bowls, one per person.
- For the satay sauce, dice the ginger and garlic then mix in a bowl with the peanut butter, maple syrup, vinegar and soy sauce. Mix in a drop of water to thin it slightly.
For the rolls:
- Grate the carrots and add in the sesame seeds, place in serving bowl.
- Thinly slice the pepper and chop the peanuts. Place both in separate serving bowls.
- Slice the spring onions – place in serving bowl. Chop or rip the salad leaves, don’t place in a serving bowl. Just kidding. Do it.
- Rip the basil or coriander leaves, yep, place in serving bowl.
- Optional: cook a few of your fave noodles according to packet instructions.
- To soften the rice paper sheets, dip into a large bowl of warm water (think bath temperature) for about three seconds. You can also use a tray for this.
- Fill your rice paper sheets with whichever ingredients you fancy.
- Fold in both ends (at the long end), then wrap like a burrito. The rice paper will be very sticky, so do it carefully. That’s it.
- Eat, and dip into sauce!
Miss anything? Get it on
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