Gỏi CuốnFresh Spring Rolls with Peanut-Hoisin Sauce
Vietnamese fresh rice-paper rolls with pork, shrimp, vermicelli, lettuce, and herbs, served here with a peanut-hoisin sauce.
Prep
35m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rolls
- 12pcsRice Paper
- 300gShrimp (peeled)
- 300gPork Loin
- 200gVermicelli Noodles
- 120gBean Sprouts
- 20gFresh Mint
- 20gThai Basil
- 15gVietnamese Coriander
Sauce
- 80mlHoisin Sauce
- 60gPeanut Butter
- 80mlWater
- 15mlSriracha
- 30gRoasted Peanuts (crushed)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Simmer the pork loin until it reaches 63°C (145°F), rest it for 3 minutes, then cool and slice thinly.
- 02
Poach the shrimp until opaque and 63°C (145°F), then cool and halve them if large.
- 03
Cook the vermicelli noodles until tender, then drain and cool. Rinse the bean sprouts and prepare the fresh mint, Thai basil, and vietnamese coriander.
- 04
Combine the hoisin sauce, peanut butter, water, and sriracha in a small pan and warm gently, stirring until smooth. Transfer to a bowl and top with the roasted peanuts.
- 05
Dip one rice paper sheet in warm water until pliable, then lay it flat on a damp surface.
- 06
Place a little vermicelli noodles, pork loin, shrimp, bean sprouts, fresh mint, Thai basil, and vietnamese coriander on the lower third of the wrapper.
- 07
Fold in the sides, then roll tightly into a neat cylinder. Repeat with the remaining rice paper and filling.
- 08
Serve the rolls whole or halved with the peanut hoisin sauce on the side.
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