Vietnamese summer rolls (gỏi cuốn)

Vietnamese summer rolls are fresh, light and low in calories: prawns, vegetables, rice noodles and fresh herbs wrapped in translucent rice paper and dipped in peanut sauce. No frying or cooking needed, and everybody can assemble their own.

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Method

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1. Prepare all the ingredients: halve the prawns, cut the vegetables into strips, cook the rice noodles as directed, rinse and drain.
2. Dip each rice paper in warm water for 10-15 seconds until soft (do not over-soak) and lay on a damp tea towel.
3. On the bottom third of the paper, place lettuce, rice noodles, vegetable strips, mint and coriander.
4. Place half of the prawns on the upper part of the paper (so they show through), fold in the two sides to close the filling, and roll up tightly.
5. For the dip, mix the peanut butter with the hoisin, soy sauce, lime juice, garlic and enough water to make it runny. Season with chilli.
6. Serve the rolls immediately, or keep them covered with a damp paper towel in the fridge for up to 2 hours. Serve with the dip. ⏱ Timer: 2 h

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Do not soak the rice paper for too long, or it falls apart.
• Work on a damp cloth, since the paper sticks.
• They can also be made with tofu or chicken.
• The vegetarian version without prawns is great too.

Frequently asked questions

How long do they keep?

Best the same day; 1 day in the fridge wrapped in damp paper.

Gluten-free?

Yes, if you use tamari instead of soy sauce.

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