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Vietnamese · Southern Vietnam

Vietnamese Spring Rolls

Gỏi cuốn (fresh spring rolls, not fried) are rice paper rolls filled with pork, shrimp, rice vermicelli, lettuce, mint, and bean sprouts, served with hoisin-peanut dipping sauce. The rice paper (bánh tráng) must be soaked correctly — pliable but not soft — and the rolls must be tight enough to hold their shape but not so tight the rice paper tears. These are fresh, light, and eaten immediately after rolling.

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Serves4
Total35 min
Sourced1of 14 in BC
Cook
‹ Previous · Vietnamese Phở Bò (Beef Noodle Soup): The Broth
I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

12 sheets
rice paper
22cm
Origin · VietnamWismettac · Vancouver →
200g
cooked pork
thinly sliced
Your own market
150g
cooked shrimp
halved lengthwise
Your own market
100g
rice vermicelli
cooked, cooled
Not yet stocked in British Columbia
1 bunch
mint leaves
Not yet stocked in British Columbia
1 bunch
cilantro leaves
Not yet stocked in British Columbia
1 bunch
Thai basil leaves
Not yet stocked in British Columbia
100g
iceberg lettuce
julienned
Your own market
For Dipping Sauce
100ml
fish sauce
Your own market
50ml
warm water
Your own market
30g
sugar
Your own market
3
lime wedges
juiced
Not yet stocked in British Columbia
2
garlic cloves
minced
Your own market
2
Thai bird chilies
minced
Your own market

Each tap is counted, so the stockist sees the demand Provenance sends them.

II

The Method

1
Combine fish sauce, warm water, sugar, lime juice, garlic, and chili in small bowl; let rest 5 minutes.
2
Dip rice paper sheets individually in room-temperature water 3 seconds until pliable; lay flat on damp towel.
From the canon — Dried rice paper rounds briefly moistened in warm water, filled with herbs, noodles, protein, and vegetables, then rolled tightly. Rice Paper: Hydration and Rolling Technique →
3
Layer two mint leaves, one cilantro sprig, and one basil leaf in lower third of sheet.
4
Top with small handful rice vermicelli, slice of pork, two shrimp halves, and pinch of lettuce.
5
Fold bottom edge over filling, then fold in sides; roll tightly away from you into cylinder.
6
Arrange rolls on serving platter seam-side down; serve at room temperature with dipping sauce.
IV

Sensory Tests

◇Where it lives or dies. The moment where gỏi cuốn lives or dies is the first third fold — lay the wet rice paper flat, add fillings to the lower third, then fold that lower third firmly over the fillings and press it down with your fingers to compress. This compression of the first fold is what creates the tight, sealed structure that holds during the full roll. A loose first fold produces a roll that unravels when bitten.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
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VI

What to Pour

The pairing
Blandy's Sercial Colheita Madeira
Blandy's · Madeira
Not yet stocked in British Columbia
Fortified wine
From British Columbia

Nothing from British Columbia holds against this yet.

Without alcohol

No pour without alcohol holds against this yet.

Why each one works is part of membership — Enter · from $49 a year →

The whole pairing
Pillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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Sourced through Provenance

The hands behind the plate.

Wismettac
Vancouver · rice paper
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