published Apr 19, 2023, updated Sep 13, 2024 Vietnamese Rice Paper Rolls (gỏi cuốn), or Spring Rolls as they are known in the States, are the perfect appetizer. Unlike egg rolls, which are fried and full of cooked ingredients, these fresh spring rolls are light, refreshing, and aren’t so heavy that they hinder the rest of the meal.  They’re also great at the end of the meal to aid in digestion because of all of the herbs and vegetables. Between the red cabbage, lettuce, mint, and carrots, there’s a whole rainbow of fresh produce nestled between the tender, succulent shrimp and sticky rice wrapper. I recommend serving this rice paper roll recipe with a variety of sauces for dipping — they could really use a little extra moisture! I usually go with a sweet and spicy chili sauce and a savory, nutty peanut sauce for variety. Salty fish sauce is a popular option too.

Large Bowls – You’ll need two: one for soaking the noodles and another for submerging the rice paper.

Storing

Unfortunately, rice paper rolls can’t really be refrigerated for more than 4 hours before the wrapper starts breaking down.  If you want to make them ahead of time, then you could make your gỏi cuốn up until the vegetables are wrapped in the butter lettuce leaf and then store before wrapping in the rice sheets. Store the shrimp separately.  Then, you should wrap the lettuce roll, add the shrimp, and finish assembling just before serving. Love this recipe? Share it with the world on Pinterest.

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