There’s a reason Vietnamese fresh salad rolls, known as Gỏi Cuốn, are beloved worldwide. They are a symphony of fresh flavors and delightful textures, elegantly wrapped in translucent rice paper. Unlike their fried counterparts, these rolls are a celebration of vibrant, uncooked ingredients, offering a light, healthy, and incredibly refreshing culinary experience. Today, we’re focusing on the classic version featuring tender, sweet shrimp – a perfect appetizer, light lunch, or healthy snack that transports you straight to the bustling streets of Vietnam with every bite.

Why I Love This Recipe

What draws me to Fresh Vietnamese Salad Rolls is their pure, unadulterated freshness. Each roll is a miniature garden, packed with crisp lettuce, aromatic herbs, crunchy vegetables, tender vermicelli noodles, and succulent shrimp, all lovingly encased in delicate rice paper. It’s a remarkably healthy option that doesn’t compromise on flavor or satisfaction. The interplay of textures – the slight chewiness of the rice paper, the crispness of the vegetables, the softness of the noodles, and the snap of the shrimp – is utterly captivating. Plus, they’re incredibly customizable and a fantastic way to enjoy fresh produce. While they might look intricate, the process of assembling them is surprisingly meditative and rewarding, and the result is always a beautiful and delicious dish perfect for sharing or enjoying solo.

List of Ingredients

To create these vibrant and fresh Vietnamese Salad Rolls, here’s what you’ll need:

For the Rolls (yields about 10-12 rolls):

• 10-12 sheets of round rice paper wrappers (8.5-inch diameter)
• 1/2 pound medium-large raw shrimp (about 21-25 count), peeled, deveined, and cooked
• 1 cup cooked vermicelli rice noodles (bun noodles), cooled
• 1 head butter lettuce or green leaf lettuce, washed and torn into smaller pieces
• 1 cup fresh mint leaves
• 1 cup fresh cilantro sprigs
• 1/2 English cucumber, cut into thin julienne strips
• 1 medium carrot, peeled and cut into thin julienne strips
• Optional: 1/4 cup thinly sliced green onion, 1/4 cup bean sprouts

For Cooking the Shrimp:

• Water for boiling
• A pinch of salt

For the Peanut Dipping Sauce (Nuoc Leo – classic pairing):

• 1/4 cup creamy peanut butter
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon granulated sugar
• 1 clove garlic, minced
• 1/2 teaspoon chili garlic sauce (or sriracha, optional, for heat)
• 1/2 cup warm water (or more, to adjust consistency)
• Optional garnish: Crushed roasted peanuts, finely chopped fresh chili, chopped cilantro

Swaps and Notes

• Shrimp: For convenience, you can buy pre-cooked shrimp, but cooking them fresh provides better texture and flavor. To cook: bring a pot of salted water to a boil, add shrimp, cook for 1-2 minutes until pink and opaque. Immediately plunge into an ice bath to stop cooking. Slice in half lengthwise if desired.
• Vermicelli Noodles: These thin rice noodles are essential. Cook according to package directions, then rinse with cold water and drain well to prevent sticking.
• Herbs: Mint and cilantro are key to the authentic flavor. You can also add Thai basil for an extra aromatic kick.
• Vegetables: Cucumber and carrot add crunch. Feel free to add bell pepper strips, bean sprouts, or thin slices of jicama.
• Rice Paper Wrappers: Look for “rice paper wrappers” or “banh tráng” in the Asian aisle of your grocery store. Use the round ones, typically 8.5 inches. They are fragile when wet, so handle with care.
• Dipping Sauce: The peanut sauce is traditional and highly recommended. For an alternative, you can also serve with Nuoc Cham (Vietnamese dipping fish sauce), which typically includes fish sauce, lime juice, sugar, water, garlic, and chilies.
• Protein Alternatives: Instead of shrimp, or in addition to, you can use thinly sliced cooked pork belly, grilled chicken, or pan-fried tofu.

List of Steps for the Recipe

Assembling fresh salad rolls is a technique, but it becomes easy with practice.

1. Prepare All Ingredients:
   • Cook Shrimp: If using raw shrimp, bring a small pot of salted water to a boil. Add shrimp and cook for 1-2 minutes until they turn pink and opaque. Drain immediately and transfer to an ice bath to stop cooking. Once cool, drain thoroughly, pat dry, and slice each shrimp in half lengthwise (optional, but makes for easier rolling and better presentation).
   • Cook Noodles: Cook vermicelli rice noodles according to package directions. Rinse under cold water immediately after cooking to prevent sticking, then drain very well.
   • Prepare Vegetables & Herbs: Wash and thoroughly dry all lettuce and herbs. Slice cucumber and carrot into thin julienne strips. Have all ingredients laid out neatly on a clean work surface, ready for assembly.
2. Make the Peanut Dipping Sauce:
   • In a small saucepan or microwave-safe bowl, combine peanut butter, hoisin sauce, rice vinegar, sugar, minced garlic, and chili garlic sauce (if using).
   • Add 1/2 cup warm water. Whisk continuously over low heat (or microwave in 30-second intervals, whisking after each) until the mixture is smooth and well combined. If the sauce is too thick, add more warm water, 1 tablespoon at a time, until it reaches your desired consistency.
   • Taste and adjust seasonings. Set aside.
3. Prepare Workstation for Rolling:
   • Fill a shallow dish or pie plate with warm water (not hot, or the rice paper will become too sticky). Ensure it’s wide enough to submerge a rice paper wrapper.
   • Have a clean, slightly damp cutting board or a flat, non-porous surface ready for rolling.
4. Assemble the Rolls (One at a Time):
   • Dip Wrapper: Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it’s pliable and soft but still slightly firm. It will continue to soften as you work. Do not oversoak.
   • Place on Surface: Carefully lay the softened wrapper flat on your prepared damp cutting board.
   • Layer Ingredients (towards the bottom edge):
     • Place a piece of lettuce about 1 inch from the bottom edge of the wrapper.
     • Layer a small handful of vermicelli noodles on top of the lettuce.
     • Add a few cucumber and carrot strips, and a few sprigs of mint and cilantro.
   • Add Shrimp (towards the top edge): About 1 inch from the top edge of the wrapper, arrange 2-3 shrimp halves (cut-side up, so the pink side shows through the wrapper) in a line. This positioning ensures the shrimp are visible when the roll is finished.
   • Roll It Up:
     1. Fold the bottom edge of the wrapper up and over the filling, tucking it tightly.
     2. Fold in the left and right sides of the wrapper.
     3. Continue to roll tightly from the bottom upwards, ensuring a snug roll. The wrapper will stick to itself.
   • Repeat: Repeat the process with the remaining wrappers and ingredients.
5. Serve:
   • Place the finished rolls on a serving platter. If not serving immediately, cover them loosely with a damp paper towel and then plastic wrap to prevent them from drying out. They are best eaten fresh.
   • Serve whole or sliced in half diagonally, alongside the peanut dipping sauce.

Tips for Success

• Don’t Oversoak Rice Paper: This is the most common mistake. Dip the wrapper just long enough for it to become pliable (15-20 seconds). It will continue to soften as you add fillings. If it’s too soft, it will tear easily.
• Damp Work Surface: A slightly damp cutting board or plate helps prevent the delicate rice paper from sticking.
• Prep All Ingredients First: Have all your cooked and prepped ingredients laid out in an assembly line fashion. This makes the rolling process much smoother and faster.
• Don’t Overfill: It’s tempting to cram in lots of ingredients, but overfilling will make the rolls difficult to close and prone to tearing. Start with less and adjust.
• Roll Tightly: Rolling tightly ensures the roll holds together and gives a satisfying texture.
• Layering for Aesthetics: Placing the shrimp on the wrapper first (before the lettuce and noodles) and then rolling ensures the shrimp show through the translucent wrapper, which is visually appealing. Alternatively, place the lettuce and noodles first, then the shrimp on top of the other fillings before rolling.
• Serve Fresh: These rolls are best enjoyed fresh, within an hour or two of making them, as the rice paper can dry out or become too sticky.

Serving Suggestions and Pairings

Fresh Vietnamese Salad Rolls are a fantastic standalone appetizer or light meal.

• Dipping Sauces: Essential! The peanut sauce is a must-try. Nuoc Cham (Vietnamese fish sauce dip) offers a tangy, savory alternative.
• Light Lunch: Serve 3-4 rolls per person for a refreshing and healthy lunch.
• Appetizer Platter: Arrange on a platter for parties or gatherings. They are always a hit.
• Pair with Soup: A light pho broth or clear vegetable soup can complement these rolls well.
• Beverage Pairings: Iced Vietnamese coffee, fresh limeade, or even a light lager beer.

Nutritional Information

A single Fresh Vietnamese Salad Roll with Shrimp (without dipping sauce, as sauce calories vary greatly) contains:

• Calories: Approximately 100−150 calories
• Fat: Approximately 1−2g
• Carbohydrates: Approximately 20−25g
• Protein: Approximately 8−12g
• Fiber: Approximately 2−3g
• Sodium: Approximately 100−200mg

Please note that these are approximate values and can vary based on the size of the roll, the amount of fillings, and specific brands of ingredients. The peanut dipping sauce will add significant calories, fat, and sodium.

Storage and Leftover Tips

Fresh Vietnamese Salad Rolls are best eaten immediately.

• Short-Term Storage: If you must store them for a short period (up to 2-3 hours), place them on a plate in a single layer, cover loosely with a damp paper towel, and then tightly with plastic wrap. Refrigerate. The rice paper may firm up slightly, but they will still be enjoyable.
• Longer Storage/Leftovers: Unfortunately, these rolls do not store well overnight. The rice paper will become hard and brittle or mushy, and the vegetables can wilt. It’s best to assemble them just before serving.
• Component Prep: You can prep all the individual components (cooked shrimp, noodles, chopped veggies, sauce) in advance and store them separately in the refrigerator. Then, assemble the rolls just before you plan to eat them. This is the best strategy for making them ahead.

Final Thoughts

Fresh Vietnamese Salad Rolls with Shrimp are a testament to the beauty of simple, fresh ingredients. They offer a refreshing counterpoint to heavier dishes and are a wonderful way to enjoy a healthy, flavorful meal. The process of making them is a delightful culinary meditation, and the end result is a truly satisfying and impressive dish. So, gather your fresh ingredients, roll up your sleeves, and prepare to embark on a delicious journey to Vietnam right from your kitchen!

We’d love to hear about your experience making these beautiful rolls! Share your comments, photos, and any creative additions you make in the comments section below. And be sure to follow Chefmaniac.com for more authentic and delicious Asian-inspired recipes!