Vietnamese Fresh Spring Rolls (Summer Rolls)

Vietnamese Fresh Spring Rolls, also known as gỏi cuốn or Summer Rolls, are light, refreshing, and packed with flavor. Think of them as handheld salad rolls filled with tender pork, shrimp, crisp veggies, and fresh herbs — all wrapped in delicate rice paper. Even better? We’re pairing them with two delicious dipping sauces: a rich peanut sauce and a classic nuoc cham fish sauce. Perfect for appetizers, parties, or a light lunch!

Recipe

Serves: 24 rolls
Prep time: 2 hours
Cook time: 45 minutes

For the fresh spring rolls:
1 pound pork belly (or substitute with other cuts)
3 slices ginger
1 pound shrimp, peeled and deveined
7 ounces rice vermicelli noodles, soaked in water for 20 minutes
24 rice paper wrappers (bánh tráng)
½ head lettuce
1½ cups mint leaves
1 cucumber, cut into strips
1½ cups bean sprouts
1½ cups cilantro
1 handful chives, trimmed

For the peanut dipping sauce:
1 tablespoon avocado oil
3 cloves garlic, minced
5 tablespoons creamy peanut butter
5 tablespoons hoisin sauce
1½ cups reserved shrimp cooking water

For the nuoc cham dipping sauce:
1 cup hot water
5 tablespoons sugar
5 tablespoons fish sauce
5 tablespoons lime juice
3 cloves garlic, minced
2 red finger hot peppers, sliced (or bird’s eye chili as substitute)

Instructions

1. Prepare the fillings:

• In a pot over high heat, add pork belly and ginger. Bring to a simmer and skim off impurities. Lower heat and simmer for about 30 minutes until cooked through. Let cool, then thinly slice.
• In a separate pot, boil shrimp for about 2 minutes until pink. Drain and reserve 1½ cups of the cooking water. Slice shrimp in half lengthwise and set aside.
• Soak rice vermicelli for 20 minutes. Boil for 3 minutes or according to package instructions. Rinse under cold water and drain well.

2. Make the dipping sauces:

• Peanut Sauce: In a small pot over low heat, add avocado oil and garlic. Sauté for 1 minute until aromatic. Add peanut butter and hoisin sauce, stir for 1 minute, then pour in reserved shrimp water. Stir constantly and bring to a boil. Set aside.
• Nuoc Cham: In a bowl, combine hot water, sugar, fish sauce, lime juice, garlic, and sliced chili peppers. Stir until sugar dissolves. Adjust to taste if needed.

3. Assemble the rolls:

• Prepare a wide plate of water. Dip one rice paper wrapper for 1 second, then lay it flat on a clean surface.
• Layer on lettuce, mint, cilantro, cucumber, bean sprouts, vermicelli, and pork slices near the bottom edge.
• Fold the sides inward and roll halfway up. Place 3 halved shrimp (pink side down) and a trimmed chive on top. Continue rolling tightly.
• Repeat for the remaining rolls. Trim chive ends if too long. Serve with peanut sauce and nuoc cham.

Tips & notes

• Don’t over-soak rice paper: A quick 1-second dip is enough. It will continue to soften as you build the roll.
• Customize the fillings: Add Thai basil, shredded carrots, or even tofu for variation.
• Keep them fresh: Cover finished rolls with a damp towel to prevent drying out while assembling the rest.
• Shrimp water adds flavor: Using shrimp cooking water in the peanut sauce adds depth — don’t skip it!
• Make ahead: Prep all components ahead of time and assemble just before serving for the best texture.