Vietnamese spring rolls with shrimps and peanut sauce

Gỏi cuốn: Vietnamese spring rolls


Contributing writer

As one of the best foodie places in Southeast Asia, Vietnam is known for its spring rolls, or gỏi cuốn, and for good reason. They are delicious, fresh, healthy, and easy to prepare. Plus, they can be tailored to fit any palate or dietary preference. Whether you’re vegan, gluten-free, or just looking for a quick and tasty meal, spring rolls are sure to please!

Gỏi cuốn spring rolls are said to be dated back to the early 1800s when King Nguyễn Huệ Quang Trung demanded his men to be mobile in times of war. Thus, they created "mobile" meals by making spring rolls.

While the fillings and wrapping methods have changed over time, the basic ingredients have remained the same. Spring rolls are typically made with rice paper wrappers, shrimp, pork, vegetables, and vermicelli noodles then served fresh and cold.

Vietnamese spring rolls arranged on a plate with a bowl of sauce in the middle

In Vietnam, you can find fresh spring rolls at restaurants and street vendors. If you're wanting an adventure, you could even take a Vietnamese cooking class to learn how to make this delicious dish from professionals!

After you put the finishing touches on your spring rolls, you can enjoy them with either two of the most popular dipping sauces: nuoc cham, a sweet and sour fish sauce, or peanut sauce.


Spring rolls

  • 12 pieces white rice paper wrappers
  • 450g shrimp (about 36 pieces)
  • 12 leaves butter lettuce
  • 2 cucumbers, cut into thin matchsticks
  • 2 carrots, cut or shaved into thin matchsticks
  • 1 bunch cilantro with stems cut off
  • warm water for spring rolls, set aside
  • 85g thin rice vermicelli noodles / Maifun (optional)
  • 1 bunch green onions (optional)

Nuoc cham sauce

  • 1 tbsp fish sauce
  • 2 tbsp sugar
  • 1 tbsp rice vinegar or lime juice
  • 5 tbsp water
  • 1 clove garlic, minced
  • 1 Thai chili, sliced (optional)

Peanut sauce

  • 1/2 cup crunchy peanut butter
  • 1/2 cup water, add more for consistency preference
  • 2 tbsp lime juice
  • 2 tbsp sugar
  • 2 cloves garlic, minced
  • 1/4 cup chopped cilantro (optional)


  1. 1
    Choose your dipping sauce above and mix the ingredients together. You can add more of an ingredient to taste. Add a little warm water if needed to help the sugar melt better.
  2. 2
    In a small pot, heat water to boiling then add the shrimp. Leave the shrimp in pot for 2-3 minutes, or until pink, then set aside to cool.
  3. 3
    If you're using the noodles, prepare them now, following the instructions on the bag. Once the noodles are soft or clear, drain noodles while running them under cold water. You can also cut the noodles using kitchen scissors if you'd like.
  4. 4
    Prepare a station to start rolling the spring rolls. Typically, you'll need a flat space - usually a cutting board works - with each ingredient within reach, including the bowl of warm water.
  5. 5
    Dip 1 rice paper wrapper in lukewarm water. You can spin it around in the water so the whole wrapper is softened.
  6. 6
    Lay the wrapper on your flat surface. About 1 inch towards the bottom, add butter lettuce, a few pieces of carrots and cucumber, 1-2 long stems of cilantro with leaves, and green onions. Arrange 3 shrimp on top.
  7. 7
    Start rolling. Take the bottom (side closest to you) and roll up. Once you reach the middle of the wrapper, tuck in the sides, and then continue rolling. The rice paper will be sticky so it will stick to itself.
  8. 8
    Repeat the process until the ingredients are finished.
  9. 9
    Serve the spring rolls cold with dipping sauce.

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Author - Pafoua

Pafoua is the author and creator of Her Wanderful World. Pafoua writes from her numerous excursions about all things travel, from fun itineraries to creating memorable experiences on the road. When she’s not traveling, Pafoua loves a fun board game night with her friends or is snuggled up reading a good book.

Last Updated 5 November 2022