These light and fresh Vietnamese Rice Paper Rolls (Gỏi cuốn) hit all your cravings. They feature juicy prawns, crunchy carrots, fresh mint, and crisp bean sprouts. Traditionally made with vermicelli, they can be easily made with glass noodles, which offer a delightful chewy texture. [1, 2, 3, 4, 5]
📝 Ingredients
For the Wraps:
10–12 round rice paper wrappers
15–18 cooked king prawns, peeled and sliced in half lengthwise
100g glass noodles (or thin rice vermicelli)
1 large carrot, julienned (cut into thin matchsticks)
1 cup fresh bean sprouts
1 handful fresh mint leaves
1 handful fresh coriander or Thai basil (optional)
A few soft lettuce leaves (like butterhead or little gem), torn [1, 2, 3, 4, 5]
For the Classic Dipping Sauce (Nước Chấm):
3 tbsp fish sauce
1–2 tbsp lime juice
1 tbsp sugar
3 tbsp warm water
1 clove garlic, minced
1 red chili, finely chopped (optional) [1, 2, 3]
👩🍳 Instructions
1. Prep the Fillings
Cook the glass noodles according to the packet instructions. Once cooked, rinse them in cold water to stop cooking, drain well, and roughly chop them so they are easier to roll.
Prepare all your vegetables—julienne the carrots, rinse the bean sprouts, pick the mint leaves, and tear the lettuce. [1, 2, 3, 4, 5]
2. Mix the Sauce
In a small bowl, whisk the warm water and sugar together until the sugar dissolves. Stir in the fish sauce, lime juice, minced garlic, and chili to taste. [1, 2]
3. Soften the Rice Paper
Fill a wide, shallow bowl or pie dish with warm (not boiling) water.
Take one rice paper wrapper and submerge it in the water for about 5–10 seconds. It should still feel slightly firm when you remove it—it will continue to soften as you add the ingredients. Lay it flat on a damp cutting board or clean tea towel. [1, 2, 4, 5]
4. Assemble and Roll
The top section: Place 2-3 prawn halves cut-side up in the top third of the wrapper. Add a few mint leaves around them for a beautiful, visible finish.
The bottom section: In the bottom third (closest to you), lay a small piece of lettuce, a pinch of glass noodles, a handful of bean sprouts, and a small pile of carrots.
Rolling: Fold the bottom edge of the wrapper up and over the filling bundle. Pull it tight, fold in the left and right sides like a burrito, and roll firmly upwards until the roll is sealed and the prawns are beautifully displayed on the outside. [1, 2, 3, 4, 5]
5. Serve
Serve the rolls immediately with the dipping sauce on the side. [1]
(Optional Tip: If you prefer a creamy sauce over a citrusy one, you can swap the fish sauce for a peanut dipping sauce!) [1, 2]
