VIETNAMESE SPRING ROLLS

By   January 18, 2016

 

Vietnamese Spring Rolls/ Asian/ Gỏi cuốn/ Vera's Cooking/ Verascooking.com/

These Vietnamese Spring Rolls (Gỏi cuốn) are super easy and quick to make for an Asian-inspired lunch. They are filled with rice noodles, prawns, fresh vegetables, and are very light, yet very filling. Also, my fresh rolls are very kids friendly, with just right amount of heat. I used chili paste in my dressing/dip sauce, but you can use chili peppers with seeds if you’d like more drama 🙂 Hope you enjoy!

Ingredients:

1 pack rice paper wrap (bánh tráng)
1 pack rice noodles
1 lb prawns, cooked, sliced
2 cups fresh lettuce, chopped
2 large carrots, grated
1 cup green onions, chopped
1 cup parsley, chopped
juice of 1 lime, freshly squeezed

Dressing/Dip

2 tablespoons sugar
1/2 cup white wine vinegar
1/4 cup soy sauce
3-4 garlic cloves, minced
1 teaspoon chili paste
1 cup green onions
1 tablespoon dark sesame oil
1 cup parsley, chopped

Spring Rolls

Soak rice noodles in hot water, and let steep for 5 minutes.

Spring Rolls

Make the dressing by mixing all the ingredients together.

Spring Rolls

Rinse the noodles, strain, and chop. Add cooked and chopped prawns, lettuce, carrots, green onions, and parsley.

Spring Rolls

Squeeze fresh lime juice. Reserve some dressing for dipping, and pour the rest into the salad, mix.

Spring Rolls Spring Rolls (5 of 16)

Dip rice paper wrap for 30 seconds in warm water. Roll in the filling.

Spring RollsSpring Rolls

Spring RollsSpring Rolls

Enjoy!

Asian Spring Rolls/ Vera's Cooking/ Verascookig.com/

VIETNAMESE SPRING ROLLS

VIETNAMESE SPRING ROLLS

Ingredients

  • 1 pack rice paper wrap (bánh tráng)
  • 1 pack rice noodles
  • 1 lb prawns, cooked, sliced
  • 2 cups fresh lettuce, chopped
  • 2 large carrots, grated
  • 1 cup green onions, chopped
  • 1 cup parsley, chopped
  • juice of 1 lime, freshly squeezed
    Dressing/Dip
  • 2 tablespoons sugar
  • 1/2 cup white wine vinegar
  • 1/4 cup soy sauce
  • 3-4 garlic cloves, minced
  • 1 teaspoon chili paste
  • 1 cup green onions
  • 1 tablespoon dark sesame oil
  • 1 cup parsley, chopped

Instructions

  1. Soak rice noodles in hot water, and let steep for 5 minutes.
  2. Make the dressing by mixing all the ingredients together.
  3. Rinse the noodles, strain, and chop.
  4. Add cooked and chopped prawns, lettuce, carrots, green onions, and parsley
  5. Squeeze fresh lime juice
  6. Reserve some dressing for dipping, and pour the rest into the salad, mix.
  7. Dip rice paper wrap for 30 seconds in warm water.
  8. Roll in the filling.

 

4 Comments on “VIETNAMESE SPRING ROLLS

  1. Fae's Twist & Tango

    Excellent Vietnamese spring rolls (gỏi cuốn) wrapped in rice paper (bánh tráng), so refreshing and delicious, especially dipped in the flavorful sauce. I like your dipping sauce with no fish sauce in it. You made the Vietnamese proud! Yum!

    1. Vera Post author

      Thank you dear Fae! I was thinking about the fish sauce actually, but it turned out that I liked it better without it 🙂

    1. Vera Post author

      Thanks Zhenya! That’s exactly what happened when I made these rolls. 🙂 we all love Asian food.

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