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Home Vietnamese garnalen loempia's (gỏi cuốn)

Asian Vietnamese Fresh Light Summer Gluten-free Appetizer Shrimp Quick

Gỏi cuốn are the freshest spring rolls you can make: no deep fryer, no fuss, just fresh ingredients neatly rolled in rice paper. You need a good cutting board to prep everything neatly, because the filling is what makes this dish so beautiful. Juicy shrimp, crunchy vegetables, soft vermicelli and a hand-dipping portion of sweet-and-sour peanut sauce make every bite a little celebration.

Make it a shared moment: put all the ingredients on the table and let everyone roll their own spring rolls. Eating together just tastes better.

x_ckl_recipe_markerVietnamese shrimp spring rolls (gỏi cuốn) These Vietnamese rice-paper spring rolls with shrimp, vermicelli and fresh herbs are refreshing, colorful and super quick to make. Perfect as a starter or light lunch. How to make Vietnamese shrimp spring rolls (gỏi cuốn)? Appetizer Vietnamese 4 people (12 spring rolls) 25 min 35 min

Cook the rice vermicelli according to the package instructions (usually 3 to 4 minutes), then rinse under cold water. Drain well.
Bring a pot of water to a boil and cook the shrimp for 2 to 3 minutes until they are pink and cooked through. Let cool and peel them. Optionally slice the shrimp in half lengthwise for a nicer presentation.
Cut the carrot and cucumber into thin strips about 8 cm long. Remove the tough ribs from the iceberg lettuce or use butter lettuce. Wash the fresh mint and coriander and shake dry.
Make the peanut dip: mix the peanut butter with the fish sauce, lime juice, soy sauce, grated ginger and a splash of water until you have a smooth, slightly runny sauce. Taste and adjust seasoning. Add a little sambal for heat if desired.
Fill a large, shallow bowl with lukewarm water. Dip a rice paper sheet in and let it soak for 15 to 20 seconds until just soft and pliable. Lay it on a clean, damp surface.
Place in the center of the rice paper a lettuce leaf, a small handful of vermicelli, a few strips of carrot and cucumber, two to three halved shrimp and a few mint and coriander leaves.
Fold the bottom of the rice paper over the filling, fold the sides in and roll tightly. Repeat with the remaining sheets. Cover the rolled spring rolls with a damp tea towel so they don't dry out.
Serve the rolls immediately with the peanut dip and optionally a sprinkle of toasted sesame seeds. Eat them as fresh as possible, as rice paper becomes chewier after a while.

Asian Vietnamese Fresh Light Summer Gluten-free Appetizer Shrimp Quick 12 rice paper sheets (22 cm diameter) 200 g cooked shrimp (peeled) 100 g rice vermicelli 1 carrot 0.5 cucumber 4 leaves iceberg lettuce or butter lettuce A handful of fresh mint A handful of fresh coriander For the peanut dip: 3 tbsp peanut butter (natural) 1 tbsp fish sauce 1 tbsp soy sauce Juice of 1 lime 1 tsp grated fresh ginger 2 to 3 tbsp warm water Sambal to taste Cutting board Sharp knife Large shallow bowl (for soaking rice paper) Saucepan Mixing bowl Tea towel Chopping Board chopping-board Knife Set knife-set Mixing Bowl mixing-bowl Tea Towels tea-towels Namture Acacia Cutting Board Set - 3-Piece Namture Snijplankenset Baas Boards Cutting Board Wax - Maintenance Wax Baas Boards Onderhoudswas Cookinglife Cutting Board with Juice Groove - Bamboo - 25 x 35 x 1.8 cm Cookinglife Snijplank Hendi Cutting board non-slip - dishwasher safe - brown wood fiber - 37 x 27, 5 cm Hendi Snijplank Poke bowl met zalm foodies-poke-bowl-met-zalm Tropical Hugo Spritz with passion fruit and mint foodies-tropische-hugo-spritz-met-passievrucht-en-munt Stuffed avocados with shrimp foodies-gevulde-avocado-met-garnalen Crispy air fryer gyoza with soy dip foodies-krokante-airfryer-gyoza-met-sojadip

Recipe

Vietnamese shrimp spring rolls (gỏi cuốn)

These Vietnamese rice-paper spring rolls with shrimp, vermicelli and fresh herbs are refreshing, colorful and super quick to make. Perfect as a starter or light lunch.

Course	Appetizer
Kitchen	Vietnamese
Servings	4 people (12 spring rolls)

Preparation time

Preparation time	25 min
Total	35 min

Equipment

Cutting board
Sharp knife
Large shallow bowl (for soaking rice paper)
Saucepan
Mixing bowl
Tea towel

Ingredients

12 rice paper sheets (22 cm diameter)
200 g cooked shrimp (peeled)
100 g rice vermicelli
1 carrot
0.5 cucumber
4 leaves iceberg lettuce or butter lettuce
A handful of fresh mint
A handful of fresh coriander
For the peanut dip:
3 tbsp peanut butter (natural)
1 tbsp fish sauce
1 tbsp soy sauce
Juice of 1 lime
1 tsp grated fresh ginger
2 to 3 tbsp warm water
Sambal to taste

How to make Vietnamese shrimp spring rolls (gỏi cuốn)?

Cook the rice vermicelli according to the package instructions (usually 3 to 4 minutes), then rinse under cold water. Drain well.
Bring a pot of water to a boil and cook the shrimp for 2 to 3 minutes until they are pink and cooked through. Let cool and peel them. Optionally slice the shrimp in half lengthwise for a nicer presentation.
Cut the carrot and cucumber into thin strips about 8 cm long. Remove the tough ribs from the iceberg lettuce or use butter lettuce. Wash the fresh mint and coriander and shake dry.
Make the peanut dip: mix the peanut butter with the fish sauce, lime juice, soy sauce, grated ginger and a splash of water until you have a smooth, slightly runny sauce. Taste and adjust seasoning. Add a little sambal for heat if desired.
Fill a large, shallow bowl with lukewarm water. Dip a rice paper sheet in and let it soak for 15 to 20 seconds until just soft and pliable. Lay it on a clean, damp surface.
Place in the center of the rice paper a lettuce leaf, a small handful of vermicelli, a few strips of carrot and cucumber, two to three halved shrimp and a few mint and coriander leaves.
Fold the bottom of the rice paper over the filling, fold the sides in and roll tightly. Repeat with the remaining sheets. Cover the rolled spring rolls with a damp tea towel so they don't dry out.
Serve the rolls immediately with the peanut dip and optionally a sprinkle of toasted sesame seeds. Eat them as fresh as possible, as rice paper becomes chewier after a while.

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Good preparation is everything with gỏi cuốn. If you have all the filling neatly cut and ready, the spring rolls almost roll themselves. Work on a large, sturdy cutting board so you have space to cut the strips evenly and thinly. The finer the filling, the more attractive the final result.

Feel free to vary the filling: chicken, tofu or mango also work beautifully in these spring rolls. You can make the peanut dip a day ahead and keep it in the fridge. That way you'll always have something tasty ready for any mealtime.

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