Gỏi cuốn are fresh Vietnamese rolls made with rice paper, rice noodles, crisp vegetables and plenty of herbs. Put all the fillings on the table and let everyone roll their own—ideal for warm weather, families and a future hands-on cooking class.
At a glance
- Time: 35 minutes
- Yield: 12 rolls
- Difficulty: easy after the first one
- Serving style: fresh, not fried
Ingredients
- 12 rice-paper sheets, about 22 cm
- 150 g thin rice noodles
- 250 g firm tofu
- 1 tbsp neutral oil
- 1/2 cucumber
- 2 carrots
- 6 lettuce leaves
- 1 bunch mint
- 1/2 bunch coriander
- optional: Thai basil
- optional instead of tofu: 250 g cooked prawns or chicken
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp sugar or maple syrup
- 2–4 tbsp warm water
- optional: chilli or sriracha
Method
- Prepare noodles and tofuCook the rice noodles according to the packet, rinse cold and drain well. Cut tofu into batons and fry in oil until golden.
- Cut the fillingSlice cucumber and carrots into thin batons. Wash and dry lettuce and herbs. Arrange everything within easy reach.
- Mix the dipStir peanut butter, soy sauce, lime and sweetener together. Add warm water gradually until creamy and pourable.
- Wet the rice paper brieflyDip one sheet in lukewarm water for only a few seconds. It should still feel slightly firm when placed on the board and will continue softening.
- Fill and rollPlace lettuce, noodles, vegetables, herbs and protein in the lower third. Fold the bottom over, tuck in the sides and roll firmly.
- Serve freshPlace rolls apart so they do not stick together. Serve with peanut dip.
Tips and variations
- Three filling ideas: Tofu and mango: crisp tofu, mango, cucumber, mint and lettuce.
- Three filling ideas: Classic prawn: cooked prawns, rice noodles, herbs, cucumber and lettuce.
- Three filling ideas: Omelette and vegetables: thin omelette strips, carrot, cucumber, herbs and noodles.
- It was probably soaked too long or overfilled. Wet it briefly, keep hard ingredients away from the edge and make smaller rolls.
Frequently asked questions
Which rice paper should I buy?
Round sheets around 22 cm are comfortable for beginners. Smaller sheets work but provide less space.
Can I make summer rolls the day before?
It is better not to. Rice paper often becomes firm or sticky in the fridge. Prepare the fillings ahead and roll shortly before eating.
Are summer rolls gluten-free?
Rice paper and rice noodles usually are. Soy sauce, prepared sauces and processed proteins must be checked separately.
