How to Make Vietnamese Summer Rolls (Gỏi cuốn)
Vietnamese Summer Rolls: easy, quick, delicious, AND HEALTHY!
I promise you won’t feel like you’re eating rabbit food!
Now, I’ve grown up calling these things “spring rolls” or “Gỏi cuốn,” but I’ve noticed that a lot of Vietnamese restaurants are now calling these “Summer Rolls.” I’m not quite sure of the difference (neither is Wikipedia), but I do know that whatever you want to call them, they are delicious. Which may be a little surprising because all of the ingredients are boiled with very little seasoning (simple salt and pepper)–however–having the perfect peanut dipping sauce is also key to this refreshing delicacy. As you might know by now, I’m a fan of spicy, so I did add some heat to my peanut sauce, but as always, you can omit to your preference.
This recipe can also be used as a fun way to have the whole family involved with dinner–just delegate your assembly line and you’ll have spring rolls in no time!
Anyway–enough blabbering and more cooking, right?
Watch me prep, cook, and serve my Vietnamese Spring Rolls/Summer Rolls/Gỏi Cuốn here:
Time: 20 Minutes
1 package rice paper
1 package rice noodles (also known as vermicelli)
~1.5-2 lbs pork tenderloin
~1 lb boiled shrimp
1 head of lettuce
Salt & Pepper to taste
Peanut Dipping Sauce:
Chunky Peanut Butter
Chili Sauce (also known as chili paste)
Easy, right?? Stay tuned/subscribe for my next video: VEGETARIAN SPRING ROLLS!