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Vietnamese Spring Rolls | Gỏi Cuốn

Course Appetizer, Main Course, Snack


  • 1.5 cups Water
  • 1/2 cup Peanut butter
  • 3/4 cup Hoisin Sauce
  • 1 TBSP White Vinegar

Additional Ingredients:

  • 1 lbs pork loin (if you are using pork belly, you need to cook it a lotlonger than pork loin)
  • 1 lbs shrimps


Directions for Peanut Dipping Sauce

  • Heat up the water
  • Add peanut butter – whisk until all is dissolved
  • Add Hoisin Sauce – whisk until all is dissolved
  • Let it come to a boil
  • Add 1 TBSP white vinegar
  • Whisk and set aside

Directions to cook Pork Loin

  • Bring water to a boil
  • Add Pork Loin
  • Cook over medium heat for 15 minutes
  • After that, turn OFF the heat, put on the lid and let the meat cook in the residual hot water for another 10 minutes. 
  • Remove from hot water and put meat in an ice bath to stop the cooking

Directions to cook Shrimps

  • Bring water to a boil
  • Add Shrimps and cook only for 1-2 minutes
  • Remove from water and put shrimps in an ice bath to stop the cooking

Directions to cook Rice / Vermicelli Noodles EASIEST COOKING METHOD

  • Bring water to a boil
  • Add noodles and separate the noodles a little
  • Put ON the lid
  • Turn OFF the heat
  • Set timer for 8 minutes
  • Noodles will cook perfectly in the residual heat. 



TIP: After 8 minutes, drain and rinse with HOT water.  Usually, people rinse it in cold water to stop the cooking.  But since we are using the “passive” cooking method, there is really no risk of over-cooking the noodles.  Instead, we rinse it in hot water, so the rice noodles are not sticky after the cool down.
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