These Vegan Vietnamese Spring Rolls (Gỏi Cuốn) require only a few ingredients to make and serve as the perfect side, appetizer, or lunch. It is refreshing, using fresh ingredients and would leave you wanting more after one bite. It is served with a creamy peanut sauce and vegan Nuoc Mam (Vietnamese Fish Sauce).
Wearing my fuzzy pink slippers, I walked into the kitchen to grab a plate of the Vietnamese Spring Rolls my mom just made.
Growing up, I mainly watched Chinese dramas and movies because my parents did not understand English. Occasionally, on the weekends, there would be a show scheduled that my mom really loves. When she was short on time and did not want to make something complicated, she would make a big platter of Vietnamese Spring Rolls normally filled with rice noodles, shrimps, and pork. Also, her way for us to not bother her so much asking what we can eat next. She would let us have it with soy sauce or when she has enough time she would make a peanut dipping sauce for us, which I loved.
The platter was big enough for us to have it for breakfast and lunch and so that was what we did. One by one, throughout the day, my siblings and I would walk back and forth from the kitchen to grab a plate of spring rolls with us, eating them quietly without bothering my mom.
I found these vegan shrimps and pork recently and immediately knew I had to make these spring rolls which haven’t had since I became vegan. They taste really similar to shrimps. If you are ready to make these Vegan Vietnamese Spring Rolls (Gỏi Cuốn), let’s get started!
What are traditional Vietnamese Spring Rolls made of?
Traditional Vietnamese spring rolls are usually made with rice vermicelli noodles, pork, shrimp and lettuce rolled tightly in rice paper. Rice paper wrappers can be found in many Asian grocery stores and come in a variety of sizes.
Can these spring rolls be made ahead of time?
I would recommend preparing the ingredients ahead of time and make the actual roll day of as it will stay fresher and the noodles would not dry inside. If you have to place it in the fridge for the following days, you can microwave the spring rolls at 30-second intervals.
How do you roll a Vietnamese spring roll?
Make sure you do not overfill the wrapper as it can break it. Wet the rice paper and working quickly, add a layer of the lettuce first one-third of the way from the end of the rice paper. Next, layer some rice noodles followed by the vegan shrimp and pork. Finally, top with fresh mint leaves. Fold the left and right sides first like a burrito. Add a piece of chive leave if desired. Finally, fold the bottom layer and keep on rolling upwards until you reach the end.
How do you prevent the Vietnamese Spring Rolls from sticking?
Lightly dampen the surface you are working with and work as quickly as you can.
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These Vegan Vietnamese Spring Rolls (Gỏi Cuốn) require only a few ingredients to make and serve as the perfect side, appetizer, or lunch. It is refreshing, using fresh ingredients and would leave you wanting more after one bite. It is served with a creamy peanut sauce and vegan Nuoc Mam (Vietnamese Fish Sauce).
Ingredients
Spring Roll
-1 package spring rolls rice paper wrapper, 9 inches
-1 small head of green lettuce, washed and dried
-1 package thin rice vermicelli noodles
-8 large vegan shrimps, sliced in half
-16 slices vegan pork, thinly sliced
-fresh mint
-fresh chives
Creamy Peanut Sauce
-½-¾ cup water
-¼ cup vegan hoisin sauce
-1 ½ tbsp creamy, peanut butter
-1 tbsp minced garlic
-½ tbsp sesame oil
-½ tsp chili paste
Vegan Nuoc Mam (Vegan Vietnamese Fish Sauce)
-¾ cup hot water
-½ cup light soy sauce
-2 tbsp fresh lime juice
-1 tsp chili paste
-3 garlic cloves, minced
-¼ cup cane sugar
Instructions
- Cook the vermicelli noodles according to package directions.
- Fill a large bowl with fresh water.
- Take one of the rice paper wrappers and dip it into the bowl of water, completely. Place on a flat, cleaned and slightly dampened surface.
- Working quickly, add 1 lettuce leaf ⅓ of the way from the end of the rice paper. Add a small amount (about ¼ cup ) of the rice noodles on top of the lettuce leaves. Add the 2-3 pieces of the vegan shrimp on top of the lettuce leaves followed by 2-3 pieces of the vegan pork. Add some fresh mint leaves on top of the rice noodles.
- Fold the left and right sides of the rice paper. Place 1 chive leaf on top of the mint leaves. Fold the end flap and continue rolling upwards until completely folded. Repeat steps 3-5 with remaining ingredients.
- Make the Peanut Sauce. Add the sesame oil to a small pot over medium-low heat. Add the garlic and once fragrant, ½ cup of water followed by the remaining ingredients. Stir until well-combined and creamy. If it thickens too much, add the remaining ¼ cup of water and stir again. Remove from the heat and set aside.
- Make the Vegan Nuoc Mam. Add the hot water and sugar to a bowl. Stir until the sugar dissolves. Add the remaining ingredients and stir to combine.
- Serve the Vietnamese Spring Rolls with the peanut sauce and vegan nuoc mam. Enjoy!
Keywords: spring rolls, vegan wrappers, Vietnamese dishes, rice vermicelli noodles, peanut sauce
