Crunchy, light, and full of texture — crisp vegetables, delicate vermicelli, tender chicken, and fresh lettuce wrapped in delicate rice paper, served with a creamy, punchy peanut dipping sauce. These Vietnamese rice paper rolls, also known as gỏi cuốn or fresh spring rolls, are refreshing, nourishing and perfect for warm days, sharing platters, or light meals.
Fact
Vietnamese rice paper rolls (gỏi cuốn) evolved in Southern Vietnam as a fresh, non-fried alternative to Chinese spring rolls. Made with rehydrated rice paper and crisp fillings, they leveraged the abundance of rice, suited the warm climate and catered to light, portable meals for farmers and fishermen — even earning a place in history as a quiet, smoke-free food for soldiers on the move.
Inspiration
I love serving these rolls as a DIY meal for close friends. It’s perfect when you want to host but still be part of the conversation. I prep all the ingredients, lay everything out on the table, and let everyone roll their own — it’s interactive, fun, and always sparks great conversation.
Apart from being fresh and healthy, these rolls are endlessly customisable. You can easily swap proteins and vegetables based on what’s in your fridge or pantry, making this an ideal flexible weeknight meal or party platter.
🍽 Serves
6 adults
🥗 Ingredients
For the Rolls
- 12–24 rice paper sheets
(Use 12 sheets if making one sheet per roll; beginners may prefer doubling sheets for easier handling.) - 50–100 g rice vermicelli noodles, cooked and cooled
- 12 iceberg or butterhead lettuce leaves, trimmed and torn
(Soft lettuce works best for rolling.) - 1 cup grated carrots
- 1 cup bean sprouts
- 1 cup spring onions, thinly sliced
- ½ cup red bell peppers, chopped
- 1.5 cups cabbage, julienned
- 2–3 cups chicken, chopped or minced, pan-roasted with salt and pepper
👉 Tip: Prep everything before you start rolling — rice paper waits for no one.
For the Vietnamese Peanut Dipping Sauce
(Adapted from Recipe Tin Eats)
- 2 tbsp peanut butter (smooth preferred)
- 4 tbsp hoisin sauce
- 3 tbsp white vinegar or lime juice
- ⅔ cup milk or water
- 5–6 garlic cloves, minced
- ½ tsp crushed chilli or chilli paste (optional)
Method
1. Make the Sauce
Combine peanut butter, hoisin, vinegar (or lime), milk (or water), and garlic. Adjust flavour and thickness as needed. Microwave briefly and whisk until smooth. Set aside.
2. Set Up Your Rolling Station
- Wide bowl of warm water
- Clean board or damp towel
- All fillings ready and organised
3. Roll the Rice Paper
Dip one rice paper sheet into warm water for a few seconds until pliable. Beginners may use two sheets layered together.
Lay flat. Always roll horizontally.
Layer fillings in this order, leaving 1–1.5 inches on each side:
- Lettuce
- Vermicelli noodles
- Vegetables
- Garlic and spring onions
- Chicken
Fold bottom over filling, tuck in sides, and roll tightly.
Repeat with remaining rolls.
Serving & Tips
- Serve immediately with dipping sauce.
- Avoid overfilling — it makes rolling difficult.
- If rice paper tears, patch with softened extra sheet.
Storage
- Best eaten fresh.
- Wrapped rolls keep up to 24 hours refrigerated under a damp cloth.
- Sauce keeps refrigerated 2–3 days.
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