Gỏi cuốn— Vietnamese Spring Rolls

Gỏi cuốn— Vietnamese Spring Rolls Recipe

By Bb Kitchen


Spring Rolls

Rice vermicelli - cooked, rinsed in cool water and drained

1 Carrots, sliced into strips

1/4 Cucumber, sliced into strips

1 Red Pepper, cut unto matchsticks

Fresh Cilantro

Fresh Thai Basil

Fresh Chive

Fresh Mint

1 Avocado, sliced

Peanut Sauce

4 tablespoons Creamy Peanut Butter

2 tablespoons Rice Vinegar

2 tablespoons Tamari

2 tablespoons Maple Syrup

1 tablespoons Toasted Sesame Oil

2 cloves Garlic, pressed or minced

2 to 3 tablespoons Water, as needed


1 Prepare all the ingredients so you have them ready on hand when you start.

2 Fill a shallow pan with water. Place one rice paper in the water and let it rest for about 20 seconds. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy.

3Place your fillings in the centre of the rice paper.

4Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.

5Peanut Sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water


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