Vietnamese Summer Rolls, known in Vietnam as Gỏi Cuốn, are soft rice paper spring rolls filled with shrimp, vermicelli noodles, and fresh herbs. Unlike fried Vietnamese spring rolls, these fresh spring rolls are not cooked after rolling, making them light, refreshing, and ideal for warm-weather meals.
If you have searched for how to make Vietnamese summer rolls at home, this step-by-step method simplifies the process and eliminates common mistakes, such as torn wrappers or soggy rolls.
These shrimp summer rolls are naturally gluten-free and require no frying, making them one of the easiest Vietnamese appetizers to prepare. Tearing the wrappers or ending up with soggy rolls, this guide walks you through the exact method for success.
Why This Vietnamese Summer Rolls Recipe Works
This Gỏi Cuốn recipe focuses on technique and balance.
• Precise rice paper soaking prevents tearing
• Layering shrimp first improves presentation
• Compact filling creates tight, uniform rolls
• Fresh herbs enhance authentic Vietnamese flavor
• No frying required
By mastering wrapper timing and rolling technique, you can consistently make restaurant-quality Vietnamese fresh spring rolls at home.
Vietnamese Summer Rolls vs Chả Giò
Many people confuse Vietnamese summer rolls with Vietnamese fried spring rolls.
Gỏi Cuốn
• Soft rice paper wrapper
• Served fresh
• Light texture
• Often filled with shrimp
Chả Giò
• Wheat-based wrapper
• Deep fried
• Crispy exterior
• Typically filled with pork
Choose Vietnamese summer rolls when you want a fresh appetizer or light dinner. Choose Chả Giò when you want crispy comfort food.
Ingredients for Vietnamese Summer Rolls
• 3 ounces thin rice-vermicelli noodles
• 8 (8-inch diameter) round, dried rice paper spring roll sheets
• 8 cooked shrimp, peeled and halved lengthwise
• 1/2 cup grated carrot
• 1/2 cup bean sprouts
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 2 or 3 scallions, green parts only, trimmed and cut into 4-inch lengths
How to Make Vietnamese Summer Rolls (Gỏi Cuốn)
Making Vietnamese summer rolls is simple once all ingredients are prepared in advance.
Step 1: Soften the Vermicelli
- Bring enough water to cover the vermicelli noodles to a boil over high heat.
- Plunge noodles into the boiling water to cover; remove from heat and let sit 6 to 8 minutes until softened.
- Rinse thoroughly under cold running water. Set aside.
Step 2: Prepare Your Assembly Station
- Arrange all ingredients in small bowls.
- Fill a shallow pan with very hot water.
Step 3: Soften the Rice Paper
- Dip one rice paper sheet into the hot water.
- Gently turn for 20 to 30 seconds, until just softened.
- Shake off excess water and place on a flat surface.
Do not oversoak. The rice paper continues softening after removal.
Step 4: Fill and Roll
- Place 2 shrimp halves pink side down in the lower third of the wrapper.
- Add about 1/4 cup vermicelli noodles.
- Top with carrot, bean sprouts, mint, cilantro, and scallions.
- Fold bottom edge over filling.
- Fold sides inward.
- Roll tightly into a cylinder.
- Repeat to make 8 Vietnamese summer rolls.
Common Mistakes When Making Rice Paper Spring Rolls
Rice paper tearing – Soak for only 20 to 30 seconds. It softens more as it rests.
Rolls too loose – Keep fillings compact and roll firmly.
Wrappers sticking together: separate rolls and cover lightly with a damp towel.
Noodles clumping – Rinse thoroughly after cooking.
Substitutions for Vietnamese Summer Rolls
Replace shrimp with thinly sliced roast pork.
Use tofu for vegetarian summer rolls.
Add lettuce for added crunch.
Substitute Thai basil for mint for stronger herbal flavor.
What to Serve With Vietnamese Summer Rolls
If you are wondering what to serve with Vietnamese summer rolls:
• Peanut dipping sauce
• Hoisin sauce
• Vietnamese iced coffee
• Cucumber salad
• Grilled lemongrass chicken
• Pho or rice noodle bowls
Storage Instructions
Store Vietnamese fresh spring rolls in the refrigerator covered with a damp paper towel and plastic wrap. Best eaten within 24 hours. Do not freeze, as rice paper becomes tough and rubbery.
Frequently Asked Questions
What does Gỏi Cuốn mean?
Gỏi Cuốn translates loosely to “salad roll,” referring to the fresh herbs and vegetables wrapped inside.
Are Vietnamese summer rolls healthy?
Yes. Vietnamese summer rolls are gluten-free, lower in fat than fried spring rolls, and filled with fresh vegetables.
Can I make fresh spring rolls ahead of time?
Yes, but for best texture, consume within 24 hours.
Why are my rice paper wrappers sticky?
They were oversoaked. Dip briefly and allow them to soften naturally.
Are summer rolls and fresh spring rolls the same?
Yes. In the United States, Vietnamese summer rolls are often called fresh spring rolls.
Final Thoughts
Vietnamese Summer Rolls, or Gỏi Cuốn, are one of the easiest Vietnamese recipes to make at home. They require no frying, use simple fresh ingredients, and deliver bright, balanced flavor. Once you master the rice paper technique, you can customize them endlessly. Once you master the rice paper technique, you can customize them endlessly. They are perfect for warm-weather meals, healthy dinners, and entertaining.
Fresh Spring Rolls (Easy Vietnamese Summer Rolls)
Ingredients
- 3 ounces thin rice-vermicelli noodles
- 8 (8-inch diameter) round, dried rice paper spring roll sheets
- 8 cooked shrimp , peeled and halved lengthwise
- 1/2 cup grated carrot
- 1/2 cup bean sprouts
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 2 or 3 scallions , green parts only, trimmed and cut into 4-inch lengths
Instructions
Step 1: Soften the Vermicelli
- Bring enough water to cover the vermicelli noodles to a boil over high heat.
- Plunge noodles into the boiling water to cover; remove from heat and let sit 6 to 8 minutes until softened.
- Rinse thoroughly under cold running water. Set aside.
Step 2: Prepare Your Assembly Station
- Arrange all ingredients in small bowls.
- Fill a shallow pan with very hot water.
Step 3: Soften the Rice Paper
- Dip one rice paper sheet into the hot water.
- Turn gently for 20 to 30 seconds until just softened.
- Shake off excess water and place on a flat surface.
- Do not oversoak. The rice paper continues softening after removal.
Step 4: Fill and Roll
- Place 2 shrimp halves pink side down in the lower third of the wrapper.
- Add about 1/4 cup vermicelli noodles.
- Top with carrot, bean sprouts, mint, cilantro, and scallions.
- Fold bottom edge over filling.
- Fold sides inward.
- Roll tightly into a cylinder.
- Repeat to make 8 Vietnamese summer rolls.
Nutrition
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