Vietnamese Summer Rolls - Gỏi Cuốn

3 - 4 people
Prep Time:
00h 30
Cook Time:
00h 30

Gỏi Cuốn, a Vietnamese classic dish that is known for its freshness from the herbs combined with vermicelli noodles wrapped in rice paper. This dish is also known as Summer Rolls, it is light and perfect to enjoy all year round but especially during the summer. Summer rolls can be made in various ways and with protein of choice - the most popular roll is filled with boiled shrimp! There are other proteins that you can enjoy with these rolls too - thin sliced pork belly, nem nuong - Vietnamese grilled pork sausage, tofu, or just a veggie roll. You will best enjoy this with the peanut sauce to dip. In this recipe we will be sharing both a peanut and almond sauce, for those that are allergic to peanuts.

You can view this inspiring receipe on Annie's blog - Through Annie's Window

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Ingredients and Method


  • 2 tablespoons fish sauce
  • 1 tablespoon crushed garlic
  • 1 tablespoon light soy sauce
  • 3 tablespoons honey
  • 1 tablespoon chinese five spice powder
  • 1 tablespoon dark brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons white pepper
  • 2 teaspoons fermented bean curd or 2 drops of red food coloring
  • 7 pieces shrimp, deveined, sliced in half, and boiled
  • 1 bag cooked vermicelli noodles
  • lettuce
  • Thai basil
  • cilantro
  • chives
  • 1 teaspoon olive oil
  • 1 teaspoon crushed garlic
  • 1 cup unsalted crunchy or solid peanut butter or unsalted crunchy almond butter
  • 1 tablespoon light soy sauce
  • 3 tablespoons hoison sauce
  • 1 cup water
  • 1/2 cup coconut milk
  • 2 tablespoons dark brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon cornstarch, optional if you like your sauce thicker
  • 1 pack circular rice paper
  • 7 skewer sticks


  1. FOR THE VERMICELLI NOODLES: Bring a large pot of water to a boil and cook vermicelli based on package instructions.
  2. Drain and rinse over cold water for 1 minute. Allow to dry completely until ready to use.
  3. FOR THE BOILED SHRIMP: Devein shrimp and bring a small pot of water to a boil and cook shrimp 2-3 minutes.
  4. Transfer to a cold bath and slice in half and set aside until ready to use.
  5. FOR THE NEM NUONG - VIETNAMESE GRILLED PORK SAUSAGE: In a large bowl, combine all ingredients for ground pork and cover with plastic wrap.
  6. Refrigerate pork sausage for 30 minutes to 1 hour to chill.
  7. Soak skewers in cold water and set aside.
  8. Once the pork sausage is cold, remove it from the fridge and lightly oil your hands.
  9. Take about 1 to 1 1/2 tablespoons of meat and roll into a ball and skewer it. Gently squeeze your hand around the ball to form an oval shape or you can keep it as a round meatball. You can do 2 balls per skewer or individually. Repeat step for the remainder.
  10. Set your BBQ grill or indoor grill to approximately 450F. Once the grill is hot, add the skewers and allow to cook for about 3-4 minutes until the meat becomes firm on each side or until it’s browned. Make sure to watch this step closely and do not let your pork sausage burn.
  11. Removed grilled pork sausage, sliced and set aside until ready to use.
  12. FOR THE PEANUT OR ALMOND SAUCE: Using a small pot, combine all ingredients on medium heat. Allow to bring to a simmer for about 8-10 minutes. Adjust more salt or brown sugar to your desire. If you would like your sauce to be thicker, spoon out a little sauce and add corn starch. Whisked and combined into the pot.
  13. BUILD YOUR GOI CUON: Have all the ingredients laid out round you - sliced shrimp, sliced grilled pork sausage, herbs, vermicelli noodles and rice paper.
  14. Using a wooden flat surface cutting board or flat plate larger than the rice paper’s size.
  15. Fill warm water in a large bowl.
  16. Wet one rice paper, placing it on the cutting board or plate.
  17. Lay the lettuce on the part of the rice paper closest to you. Place the other herbs on top.
  18. Grab some noodles and place it over the herbs.
  19. Place a few pieces of shrimp or grilled pork above the greens. Make sure to leave no gaps.
  20. Fold the left and right side of the rice paper toward the middle.
  21. Bring the bottom of the rice paper to the middle and begin rolling tightly.
  22. Serve with the peanut or almond sauce. ENJOY!
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