Gỏi cuốn, Vietnamese summer rolls are one of my favourites. They are a popular snack in Vietnam and are usually eaten as an appetizer. Have you tried them yet? I remember the first time I ate these was when I was working in Asia, and I had found this little Vietnamese restaurant. Since then, I really enjoyed Vietnamese food.
Anyway, these summer rolls are great as an appetizer or a light lunch or dinner. These refreshing rolls are much healthier than the normal deep fried spring rolls, but I must admit, I do like them all!
They’re fun to assemble, and you can mix and match the filling to your liking. It is comprised of tightly wrapped rice paper filled with meat, vermicelli noodles, mixed vegetables and herbs, dipped in nuoc cham sauce or a hoi sin peanut sauce. I personally prefer the nuoc cham, it is lighter and I like the sweet, tangy and slightly spiciness to it. Either way, the dipping sauce is a must which I will share with you how to make also!
I’ve been experimenting with different fresh fillings and flavour combinations, from using meat to salmon to just a pure mix of vegetables with different textures. One that I currently love is using avocado along with pan fried eggplant, the creaminess of the avocado with the eggplant just goes along together really nicely also with the different textures of the other vegetables like the crunch of the carrot and cucumber.. oh yum!
Want to see how to make these? It’s super easy!
Let’s start with the sauce!
Nuoc Cham Ingredients
1 cup warm water / ¼ cup of warm water
½ cup of sugar / 1-2 tablespoons of sugar
¼ cup of fish sauce / 2 tablespoons of fish sauce
1 lime juice / ¼ of a lime
3 fresh chillis / 1 small chilli
2 garlic cloves minced / 1 garlic clove minced
Tip: When combining the fish sauce and the lime juice, stir in bit by bit depending on your preference. Same with the sugar. I like mine a bit more tangy!
If you would just like to make a serving for 4 people as a dipping sauce and not store any spare, I would suggest using ¼ of the recipe, follow the smaller measurement.
1. Combine the water and sugar and fish sauce in a pan
2. On medium heat, simmer for 2-3 minutes, this reduces the fish smell
3. Put in a bowl and set aside to cool for 5-10 minutes
4. Roll the lime before cutting, then squeeze the juice out, scrape some pulp to add in
5. Slice the chilli thinly and mince the garlic, then add into the sauce and stir
6. Sauce can now be served
This sauce can be stored for about 2 weeks max in the fridge.
Vietnamese Summer Roll Ingredients
Bánh Tráng, Vietnamese rice paper
Vegetables of your choice: Salad leaves of your choice or mix, beansprouts, carrot, cucumber, peppers, tomatoes, avocado, eggplant, sweet corn..
Herbs: Coriander (cilantro), mint, lemongrass, basil leaves
Meat: Pork, shrimp, chicken, salmon, crabsticks..
Other: Mango, fried tofu, egg
Prepare the filling:
- Wash and dry the fresh ingredients
- Prep the filling
- Cook the vermicelli in boiling water for about 2-3mins until soft and chewy
- Drain and rinse in cold water until cooled, and set aside
Assembling the summer rolls:
- Fill in shallow dish with warm water, not very hot as it cooks very quickly and be difficult to handle
- Dip the rice paper for about 5-10 seconds on each side
- Place on a plate, this will soften by itself
- Place all of the filling in
- Fold the paper over the filling into the centre and fold the sides and roll
- Roll up the wrapper (like a burrito) tightly
- Cut in half, and drip some sauce inside the wrapper and start munching!