Gỏi Cuốn (Summer Roll) Recipe

Gỏi Cuốn (Summer Roll)


  • 1 pack Round rice paper
  • 400 g Vermicelli cooked
  • 2 bunches Thai basil
  • 2 bunches Mint
  • 750 g BBQ pork cut into strips
  • 1 Cucumber cut into strips
  • Bean sprouts
  • 1 head Romaine lettuce
  • Shrimp cut in half
  • Thai sausage wrapped in leaf
  • Nuoc cham

Dipping Sauce

  • 1 cup Peanut butter
  • 1 cup Hoisin sauce
  • 2 tbsp Sriracha chili sauce
  • Water


  • Cook the vermicelli according to the package directions and drain. Cut into smaller pieces with kitchen scissors. Leave it out, ideally for a couple of hours, so that it is room temperature and "tacky".
  • Mix equal parts peanut butter and hoisin sauce. Add chili sauce to taste. Add water so that it achieves the desired consistency.
  • Dip the rice paper in a large bowl of room temperature water. Let the excess water drip off, then place on a plate. Wait until the water absorbs into the paper, leaving it soft and supple.
  • Place whatever ingredients you would like in the middle of the rice paper. To make it look like at the restaurants, put 4 shrimps on the bottom layer, with a piece of lettuce above it.
  • Fold in the two sides, and roll up the rice paper like a fajita.
  • If preparing many rolls, place on a tray and cover with a damp towel. They will stay fresh for several hours.