Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. These delicious little summer rolls have become known as many different names across the world, ranging from vietnamese spring rolls to rice paper wraps to summer rolls. Some call them salad rolls, soft rolls, cold rolls or crystal rolls. We’re going to stick with gỏi cuốn for now. Whatever you decide to call them, you’re in for a summery treat. You can adapt the rolls to your personal preferences, and use all your favourite ingredients.
Goi Cuon – what’s inside?
Goi cuon can be made with virtually any meat or veggies, and obviously we stick to veg. Good news in fact – these rice wraps are vegan – and raw! No cooking required – always nice for a change. We tried out a lot of different fillings for our wraps and ended up with these as our main tasty fillers.
Shredded carrot Sliced bell pepper Spring onions Ripped basil or coriander leaves Leaves of salad (like lettuce) Chopped peanuts
These are our favourites but feel free to experiment and use whatever you like! Or have a dig through the fridge and see what needs to be used up. Nobody wants wasted food, after all.
Saucy Stuff
For the sauce we opted for a delicious ginger and garlic medley. It’s great. The main ingredients are:
Ginger Garlic White wine vinegar Soy Sauce
It’s a deep, dark, spicy dipping sauce. If you’d prefer something without heat then a simple satay/peanut sauce also goes really well. I’ll add the instructions below.
Anything Else?
As I’ve said, these goi cuon are fully customisable. Make them just how you like. I personally love a few noodles in mine, and rice works well, too. Avocado didn’t seem right, I didn’t enjoy the texture inside the rice paper wraps. But everyone is different – see what takes your fancy.
How do I serve Vietnamese Spring Rolls?
When serving, you can really go to town very easily with these summer rolls. We recommend laying out everything in its own serving bowl. Then a plate for each person to craft their rolls on, along with a dipping bowl for the sauce. That’s it enjoy! One final note – most rice paper rolls, wraps, leaves or sheets happen to be gluten-free. Check the label to make sure, but you should be good to go! Don’t forget soy sauce also has gluten, but gluten-free versions are becoming easier and easier to find!
