They see me rolling…they hating…SIKE! I don’t think I know anyone that doesn’t like spring rolls. They’re so universal and can be filled with so many different goodies, they’re sure to please carnivores and vegans alike.

Today we’re sharing what I like to call the CLASSIC Vietnamese spring roll. It consists of pork belly, shrimp, vermicelli noodles, cucumbers and lettuce. All wrapped in rice paper roll, ever so neat and tidy.

That’s literally it! It’s honestly one of the easiest and dare I say, healthiest Vietnamese food options since all you do is boil the protein. There’s no additional seasoning or anything and all the glory goes into the sauce!

For these you can either dip it in a tương đậu phộng (a.k.a peanut dipping sauce) or Nước chấm. Either way, you can’t go wrong.

You can also feel free to substitute the pork belly & shrimp for other proteins such as fish, tofu, or other veggies!

Gỏi Cuốn (Vietnamese Spring Rolls)

Recipe by Jen H. DaoCuisine: Asian, Vietnamese, VietDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

25

minutes

Ingredients

• 1 lb pork belly

• 1 lb shrimp

• 1 pack rice vermicelli noodles

• 1 cucumber

• 1 bunch of lettuce/herbs

• 1 pack Rice Paper

• 10-12 chives

• Peanut Sauce

• 2 tbsp peanut butter

• 2 tbsp hoisin sauce

• 1 tsp sriracha

• 1/4 c chicken broth

• Optional: Crushed peanuts (topping)

Directions

• Boil your pork belly on med/low heat for 30 mins or until you can pierce it with a fork. Remove and cool. Once cooled, cut into slices.
• Boil your shrimp for 2-3 mins. Place in ice-bath immediately after. Once cooled, peel & slice in half.
• Boil vermicelli noodles per package instructions
• Wet your rice paper with cold water and place on a plate.
• Layer your noodles, pork belly, cucumber & lettuce.
• Before finishing, add the shrimp and chives, then roll the ends in to seal (see video).
• To make sauce, mix all sauce ingredients and simmer on low heat for 5-6 mins. Top with crushed peanuts.

Recipe Video