Vietnamese Summer Rolls, or Gỏi cuốn, are a refreshing and healthy dish often served as an appetizer or light meal. These rolls are made with soft rice paper wrappers that are packed with a delicious mixture of fresh vegetables, herbs, and protein, typically shrimp, chicken, or tofu. The beauty of these summer rolls lies in their vibrant, crunchy texture and the light, herbaceous flavors that come from the combination of cilantro, mint, and basil. Served with a tangy, savory peanut dipping sauce or hoisin sauce, they offer a burst of fresh, clean flavors with every bite. These rolls are incredibly versatile and can be customized to suit your taste preferences. Perfect for warm weather or anytime you’re craving something light and satisfying, Vietnamese Summer Rolls are sure to become a favorite in your recipe repertoire.
Ingredients:
For the Summer Rolls:
- 12-14 rice paper wrappers (medium size)
- 8 oz cooked shrimp, peeled and deveined (or use cooked chicken, tofu, or pork)
- 1 medium cucumber, julienned
- 1 large carrot, julienned
- 1 cup red cabbage, shredded (optional, for color)
- 1 avocado, sliced (optional, for creaminess)
- 1 cup fresh cilantro leaves
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves (optional)
- Lettuce leaves (like butter or Romaine), torn into pieces (optional, for added crunch)
- Rice vermicelli noodles (optional, cooked according to package instructions, for added texture)
For the Peanut Dipping Sauce:
- 3 tbsp peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp warm water (to adjust consistency)
- 1-2 tsp chili garlic sauce (optional, for heat)
Instructions:
- Prepare the Ingredients:
- If you’re using shrimp, slice them in half lengthwise to make them easier to roll and ensure they fit neatly into the rice paper.
- Julienne the cucumber, carrot, and red cabbage (if using). Slice the avocado into thin strips. If you’re using rice noodles, cook them according to the package directions, rinse them under cold water, and set aside.
- Prepare the Rice Paper Wrappers: Fill a large shallow dish or bowl with warm water. One at a time, dip a rice paper wrapper into the water for about 5-10 seconds, or until it softens and becomes pliable. Be careful not to over-soak it, as it can tear easily. Place the softened wrapper on a clean, flat surface like a cutting board or clean countertop.
- Assemble the Rolls:
- Start by layering your fillings in the center of the rice paper. Begin with a small lettuce leaf, if using, and then add a few shrimp halves (or your protein choice), followed by the julienned cucumber, carrots, cabbage, and a few slices of avocado. Add a small handful of fresh herbs (cilantro, mint, and basil) and a few rice noodles if you like.
- Be careful not to overstuff the rolls to ensure they can be wrapped tightly.
- Roll the Summer Rolls:
- Fold the sides of the rice paper wrapper inward over the filling. Then, gently but firmly roll the wrapper from the bottom upwards, keeping the fillings tucked in tightly as you go. The rice paper will stick together to form a neat, sealed roll. Repeat with the remaining wrappers and fillings.
- Make the Peanut Dipping Sauce:
- In a small bowl, whisk together the peanut butter, hoisin sauce, soy sauce, rice vinegar, sesame oil, and warm water. If you want a spicier sauce, add chili garlic sauce to taste. Adjust the water to get your desired consistency; the sauce should be smooth but thick enough to dip the rolls into.
- Serve:
- Arrange the summer rolls on a platter and serve immediately with the peanut dipping sauce on the side.
