Friday, January 25, 2008

OUR CULINARY GEMS: Shrimp Spring Rolls | Gỏi cuốn

Simple, no cooking needed, healthy and refreshing! Try this fresh spring rolls recipe from Vietnam this weekend and impress your friends.

The beauty of this classic Vietnamese rolls preparation is you can substitute the ingredients with just about anything you want. If you don’t like prawns, sub it with minced chicken (cooked, of course) and if any of the ingredients are not available in your country – improvise!

We'll also toss in the recipe of its partner -- the Peanut & Lime Sauce (Nước chấm)

Try it! Here...

Cooking Time: 0
Preparation Time: 30 mins
Serves: 8


8 oz Prawns, shelled, blanched & chopped
1 large Cucumber, deseeded & shredded
1 cup shredded carrots
2 cloves Garlic, minced
1 head leaf lettuce, shredded
12 mint leaves, shredded
12 cilantro, shredded
8 oz fresh bean sprouts

1 package dried rice vermicelli
1 pack 10" Rice spring roll sheets


1. Mixed the first 8 ingredients in a large bowl.

2. Soak vermicelli in boiling water until soft. Drain and let cool.

3. One at a time, immerse a rice sheet in a bowl the warm water to soften the sheets for handling. Work with only 4 sheets at a time. Quickly remove it and spread flat on a dry towel. Do not let the sheets touch each other.

4. Place the filling onto the rice softened rice paper (quantity as desire but not too much because it will be hard to wrap).

3. Fold up the bottom third of the rice paper. Press filling together tight. Fold one side of the paper over the filling, then the other side. Roll from bottom to top to completely enclose the filling. Continue until all of the filling is used.

4. Serve with peanut sauce mixed with crushed roasted peanuts or Nuoc Cham.

How to make Nuoc Cham…

Peanut & Lime Sauce Nước chấm


1/2 cup fresh lime juice
1/4 cup brown sugar
2 1/2 tablespoons fish sauce
1 1/2 teaspoons chili oil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1/4 cup crushed toasted peanuts


Combine all ingredients in small glass bowl.
Vinaigrette can be made 3 days ahead. Cover tightly and refrigerate.


*Photo by Wye Jon Lee


Nam said...

Here is another version of the sauce for the rolls using Hoi Sin sauce which a lot of my work colleagues preferred over the fish sauce version. Hoi Sin sauce is available at Siam Paragon supermarket

- Sautee a couple of chopped garlic and one chopped onion until golden
- Add a cup of chicken or pork stock
- Add a few table spoons of Hoi Sin sauce
- Keep stirring regularly until the Hoi Sin sauce dissolved completely (the sauce should be runny but of a thick consistency.
- Season to taste by adding salt and a little bit of sugar
- Leave to cool and add chopped chilli and roughly crushed peanut

MischMensch said...

I tried it before and it was nice! I was at a party and they had this and this was the only thing I ate! It's yummylicious

Tommy for BISEAN said...

Thanks for the input Nam. It's good to see you still come by BISEAN =)

Misch, thanks for all the comments! We really enjoy it. The BISEANers are all talking about you now. We made a bet if you're a boy or girl -- $50 a head on the pot! LOL!

Jake Tornado said...

I sooooo LOVE this dish. My Vietnamese neighbor NEVER fails to give a platter-ful of this every Christmas!

Nam said...

Tommy, I was overseas for a few weeks but I have still visited the site regularly. I suppose the Vietnamese rolls are just right up my alley for a few comment. =)

MischMensch said...


Haha I will tell you guys if Sofia wins the BiSean SX games :P

Anyways Sofia knows my name. But my name already reflects part of my race :) Not MischMensch tho..Languages that I speak does not reflect who am I. I actually can't speak all the languages that I am suppose to speak.

Here's a trivia for my lovely BiSeaners

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