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Vietnamese Summer Rolls (Gỏi Cuốn)

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Vietnamese Summer Rolls (Gỏi Cuốn)

Adapted from the Wikibooks Cookbook: Summer Rolls

SKSouCrunch Kitchen·
Everything in this version is new:
  • +9 ingredients
  • +7 steps

Ingredients

added removed changed
  • Added: 8 rice paper wrappers
  • Added: 8 cooked prawns, halved lengthways
  • Added: 100 g cooked pork or chicken, thinly sliced
  • Added: 40 g dried rice vermicelli
  • Added: 1 cucumber, cut into fingers
  • Added: 8 leaves soft lettuce
  • Added: 4 leaves Chinese cabbage, halved lengthways
  • Added: 1 handful mixed fresh herbs (coriander and mint or basil)
  • Added: Warm water, for dipping

Method

added removed changed

  1. Added step 1:

    Cook the vermicelli according to the packet (usually 3–4 minutes), rinse under cold water and drain well.

    5 min

  2. Added step 2:

    Get all the fillings ready on a board: prawns, meat, cucumber, lettuce, cabbage and herbs.

    10 min

  3. Added step 3:

    Dip a rice paper into the warm water and take it out as soon as it is fully wet (a few seconds). Lay it on a board or plate.

    1 min

  4. Added step 4:

    Arrange an eighth of the fillings in a neat pile near the edge of the paper, with the cucumber fingers parallel to the edge.

    1 min

  5. Added step 5:

    Fold the edge over the filling and roll it over once. Fold in the sides, then roll it up the rest of the way to close the roll.

    1 min

  6. Added step 6:

    Repeat with the remaining wrappers and fillings.

    10 min

  7. Added step 7:

    Leave the rolls for 5 minutes to dry a little before eating.

    5 min