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 – 12 sheets if you assume 2 rolls per person and use one sheet to make one roll; but 24 sheets if you’re a beginner and you assume 2 rolls per person but use 2 sheets per roll (because the sheets are delicate and can be tough to handle if doing them the first time)
- 50 – 100 gms rice vermicelli noodles, cooked per packet instructions, and cooled
- 12 iceberg or butterhead lettuce leaves – remove the thick cruchy core and tear or cut to the size of the rice sheet such that it’s big enough to hold together the other fillings – Remember to use a soft lettuce, like butterhead because it’s soft and easy to roll. Crunchy lettuce breaks easily and can also tear the rice paper.
- 1 cup grated carrots
- 1 cup bean sprouts
- 1 cup spring onions, thinly sliced
- 1/2 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, preferably smooth (crunchy is okay too)
- 4 tbsp Hoisin Sauce
- 3 tbsp white vinegar (or lime juice)
- 2/3 cup milk (any fat %) (or water)
- 5 – 6 garlic cloves, minced
- 1/2 tsp crushed chilli or any chilli paste, adjust to taste (optional)
Method
1. Make the Sauce
- Combine peanut butter, hoisin, vinegar (or lime), milk (or water) and garlic. Note that some Hoisin sauces differ in strength of flavour so adjust the flavour at the end by adding more peanut butter or vinegar, then milk or water to adjust thickness. Milk doesn’t add flavour to the sauce; it only lightens the colour for a more peanut sauce feel. You can use water if you prefer, but the sauce will be a darker brown.
- Microwave briefly and whisk until smooth.
- Adjust to taste — tangy, creamy, and spoonable.
Set aside.
2. Set Up Your Rolling Station
- A wide bowl of warm water (not hot) – wide enough for the rice sheets to fit in
- A clean board or damp tea towel.
- All fillings laid out and ready.
3. Roll the Rice Paper
- Dip one rice paper sheet into warm water for just a few seconds – until just pliable. Note that if you’re doing this for the first time, you could try with 2 sheets per roll. In this case, simply place both sheets one on top of the other and submerge them in the warm water at the same time.
- Lay it/them flat. If using 2 sheets, they may stick together, which is perfectly fine.
- Always make your rolls horizontally, where your fillings are added left to right and not top to bottom so that it’s easier to roll. Add fillings in this order for best structure – while always leaving about 1 – 1.5 inches on the left and right of the filling – this is the part of the sheet that you will tuck in to prevent your fillings from falling out:
- lettuce at the bottom, just over the rice sheet
- vermicelli noodles
- carrots, sprouts, cabbage, peppers
- garlic, spring onions
- chicken
- Fold the bottom over the filling, then tuck in the sides, and roll tightly.
Repeat with remaining rolls.
Serving & Tips
- Serve immediately with the dipping sauce.
- Keep fillings light — overstuffing makes rolling messy.
- If rice paper tears, double up or add another sheet or a piece of a sheet (also softened in warm water) while it’s still damp — problem solved.
Storage
- Best eaten fresh.
- If needed, store rolled wraps covered with a damp cloth in the fridge for up to 24 hours.
- Sauce can be stored in the refrigerator, covered, for up to 2-3 days.
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