Mastering Vietnamese Summer Rolls
my top tips + 3 delicious protein filling recipes
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It’s no secret that I’m a big fan of gỏi cuốn, also known as Vietnamese summer rolls or spring rolls.
To me, it’s the definition of a perfect food for several reasons. Each roll is packed with fresh vegetables and herbs, offering a mix of colors, textures, and fragrances. It’s a DIY meal that you can size to your liking, and with every bite, you experience a beautiful combination of flavors and layers. Vietnamese summer rolls are also flexible—they can be made for one person or easily scale up for when you have friends and family over. It’s also one of those foods you can meal prep and never get tired of because you can switch up the filling or dipping sauces.
This was a weekly dinner I looked forward to at home, where we’d gather around the table, roll, and eat until we couldn’t anymore. I’d typically make six rolls and feel super satisfied after. With this guide, I want to show you how you can experience the joy of making summer rolls at your table.
Below you’ll find three different recipes for the filling, along with two dipping sauces and my top tips on mastering the Vietnamese summer roll. Let’s dive in!
What you’ll need
Pot: to cook the noodles
10-inch nonstick pan: to cook the fillings
Knife and cutting board: to prep everything else
Saucepan: to make the peanut sauce
Optional - salad spinner: to quickly wash and dry the vegetables
Recipe
Foundation filling ingredients
rice vermicelli noodles, thin or medium-sized (you can find a reference in this post)
rice paper (aka bánh tráng), 22cm
lettuce (romaine, red leaf, or green), shredded
bean sprouts or red bell pepper, julienned
English or Persian cucumbers
mint and/or chives
3 protein fillings to choose from
