Recipe: Vietnamese salad rolls for lunch or dinner

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September marks a transitional period between summer and fall, offering a balance of warm days and cooler evenings. This is an ideal time to enjoy light-yet-satisfying meals like Vietnamese salad rolls, also known as Gỏi cuốn.

These rolls combine crisp vegetables, fresh herbs, and a choice of protein, such as shrimp, sliced chicken, char siu — Asian barbecue pork or tofu, all wrapped in delicate rice paper. They’re light enough for warmer days but substantial enough for a meal.

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These rolls are well-suited for both lunch and dinner. As a lunch option, they’re light and refreshing, ensuring you stay energized throughout the day. For dinner, these rolls can be served with a simple soup to create a balanced and satisfying meal that is both quick and easy to prepare.

Preparation tips

Prep in advance: Slice vegetables, cook protein and prepare herbs ahead of time for quick assembly. If short on time, let everyone assemble their own rolls with their preferred ingredients, as we do at home.

Use a damp towel: Assemble rolls on a damp kitchen towel after briefly dipping the rice paper in warm water. The towel absorbs excess moisture, making the rice paper easier to handle and preventing sticking.

Prevent drying out: Stack completed rolls on a plate lined with damp paper towels, separating layers with more damp towels. Cover with plastic wrap to keep them moist. Avoid over-stacking to prevent breakage.

Vietnamese salad rolls

12 large sheets rice paper wrappers

1 1/2 cup (210 g) cooked shrimp sliced in half lengthwise (may substitute with sliced cooked chicken or char siu. Use sliced firm tofu for a vegetarian option)

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1 cup (110 g) dry vermicelli noodles

6-8 butter lettuce leaves

1 cup (250 mL) fresh herbs (mint, cilantro, and/or basil)

1/2 cup (60 g) carrots, julienned

1/2 cup (60 g) cucumber, julienned

1/4 cup (45 g) raw bean sprouts (optional)

Dipping sauce:

1/3 cup (80 mL) hoisin sauce

1/4 cup (60 g) peanut butter

1 tbsp (15 mL) fish sauce

1 tsp (5 mL) chili garlic sauce

2-3 tbsp (30 to 45 mL) water

Slice shrimp, cooked chicken, char siu or tofu. Boil noodles per package instructions. Drain and let cool. Tear lettuce and herbs, julienne carrots and cucumber, and wash bean sprouts. Set these aside to make assembly easier.

Fill a large, shallow dish with warm water. Working with one rice paper wrapper at a time, dip it briefly into the water and remove immediately. Do not soak the rice paper; it will continue to soften as you work.

Place the softened rice paper on a damp towel. In the centre, layer your choice of protein, then add a piece of lettuce. Top with a small handful of noodles, herbs and vegetables. Avoid overfilling, as it can make rolling difficult and may tear the wrapper.

Fold the sides of the rice paper over the filling, then fold the bottom up. Roll tightly but gently from the bottom to the top, similar to a burrito. The rice paper will seal itself. Place the completed roll on a damp paper towel and continue with the next roll.

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For dipping sauce: 

In a medium-size bowl, mix the hoisin sauce, peanut butter, soy sauce and water until smooth. Add more water if needed. Serve as dipping sauce for salad rolls.

Enjoy.

Makes 12 salad rolls and 2/3 cup of sauce.

Karen Gordon is a food blogger from North Vancouver who shares her recipe creations online at karentology.com, on Instagram at @karen.t.ology, and on Pinterest @karentologyblog.

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