We had a Halloween party this weekend, and I made some Gỏi cuốn – or Vietnamese fresh spring rolls for the adults to enjoy while the kids were stuffing their faces with chocolate.
Gỏi cuốn are traditionally made with pork/prawn/duck/chicken, shredded vegetables such as carrot and lettuce, bún (vermicelli noodles), wrapped in Vietnamese bánh tráng (rice paper). The bánh tráng is a kind of thick wafer-like paper that you soak in warm water for a minute to soften, before adding your stuffing and rolling. The sweet chilli and peanut dipping sauce that accompanies these is delicious!
I’m lucky enough to be travelling to Vietnam next year, and can’t wait to experience more of the amazing fresh flavours that characterise Vietnamese food 🙂
Gỏi cuốn – Prawn Salad Rolls with Peanut Dipping Sauce
- 100g rice vermicelli noodles
- 1 iceberg lettuce, very finely shredded
- 1 large carrot, peeled and coarsely grated
- ½ tsp sugar
- 1 cup torn mint leaves (60-70 leaves)
- 3 tbsp chopped coriander leaves
- 200g cooked prawn meat, chopped
- 30 small or 20 large rounds of rice paper
Peanut dipping sauce
- 2 tsp peanut butter
- ½ cup Thai sweet chilli sauce
- 2 tsp fish sauce
- 2 tbsp lime juice
Place noodles in a bowl, pour over boiling water and soak for 10 minutes. Drain and cut in several places with kitchen scissors. Place lettuce and carrots in a mixing bowl with sugar and chopped herbs. Mix through noodles and prawn meat. Dunk sheets of rice paper into warm water to fully immerse then transfer to a bench covered with a clean, damp cloth. Wait for a minute for the paper to soften and become flexible. (If you try to roll them before this they will split.)
Place a small handful of the prawn mixture on the centre of each wrapper. Roll up tightly, tucking in the sides as you go. Transfer rolls to a plate, seam side down, and cover with a damp paper towel or plastic wrap. Chill if not serving at once; they will hold their shape for 24 hours. Serve with Peanut Chilli Dipping Sauce.
To make the Peanut Chilli Dipping Sauce, mix together all the dipping sauce ingredients. Makes 1 cup.
This recipe from Annabel Langbein.