How to Make Gỏi Cuốn (Vietnamese Summer Rolls)

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu is a plant-based protein, while chicken is often more affordable.

peanut sauce

🥗Healthier: almond butter

💰Cheaper: soy sauce

Almond butter offers a similar nutty flavor with fewer calories.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more economical.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a good substitute for acidity.

Boil 2 quarts of water in a pot.

Add 6 ounces of rice noodles to the boiling water and cook for 2-3 minutes.

Rinse the cooked noodles under cold water to stop the cooking and set aside.

In the same boiling water, cook 10 ounces of country style pork ribs for about 10 minutes until they reach 150 degrees.

Remove the pork from the pot and let it cool.

Add 18 medium large shrimp to the same pot and cover, letting them cook off the heat for 3 minutes.

Drain the shrimp and rinse under cold water to stop the cooking.

Slice the cooled pork into 2-inch lengths and then into eighth-inch thick slices.

Cut each shrimp in half width-wise.

Slice 2 scallions thinly on the bias and set aside with the fresh herbs.

Prepare 1 cup each of cilantro leaves, mint leaves, and thai basil leaves, tearing them into smaller pieces.

Soak rice paper wrappers in hot water for 2 seconds to soften.

Place lettuce on the bottom half of the softened wrapper, followed by a portion of noodles, scallions, pork, and a quarter cup of fresh herbs.

Roll the wrapper tightly from the bottom up, tucking in the sides as you go, and place 3 pieces of shrimp on top before finishing the roll.

Cover the finished rolls with plastic wrap to prevent drying out.

Serve with nook chomp sauce and peanut hoisin sauce for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens