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Gỏi cuốn - authentic Vietnamese Spring Rolls - rolls are ready #spring onions #basil | hurrythefoodup.com

Goi Cuon – authentic Vietnamese spring rolls

Course: Mains
Cuisine: Asian, Vietnamese
Time: 30 minutes
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 8
Calories: 188kcal
Print Recipe

Ingredients

For the sauce:

For the rolls:

Optional:

  • 1 cup noodles use your favourite type

Alternative satay/peanut sauce you’ll need:

Instructions

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!

Nutrition

Calories: 188kcal | Carbohydrates: 27g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 830mg | Potassium: 215mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4029IU | Vitamin C: 26mg | Calcium: 56mg | Iron: 2mg