Quick Recipe Version (TL;DR)
Quick Ingredients
- 18 large shrimp (21/25 count), peeled and deveined
- 4 oz (115 g) rice vermicelli noodles
- 12 rice-paper wrappers (8.5–9 in / 22–23 cm)
- 8–12 tender lettuce leaves (butter or leaf), torn to fit
- 1 small English cucumber, seeded and cut into matchsticks
- 1 medium carrot, julienned
- Fresh herbs: 1 cup mint, 1 cup Thai basil, 1/2 cup cilantro
- Optional: 12 garlic chives or green onion greens (6–7 in)
- Sauce: 1/3 cup hoisin, 1/4 cup creamy peanut butter, 1/3 cup hot water, 1 tbsp lime juice, 1 tbsp rice vinegar, 1 tsp soy sauce, 1–2 tsp chili-garlic sauce, 1 small garlic clove
- To finish: 2 tbsp roasted peanuts, chopped
Do This
- 1) Whisk sauce ingredients until smooth; thin with hot water as needed. Top with chopped peanuts.
- 2) Poach shrimp in barely simmering salted water (180–190°F / 82–88°C) 2–3 minutes; ice-bath, pat dry, halve lengthwise.
- 3) Boil vermicelli 3–4 minutes; drain, rinse cold, and fluff.
- 4) Prep lettuce, cucumber, carrot, and herbs; arrange a rolling station.
- 5) Dip a rice paper in warm water (105–115°F / 40–46°C) 5–7 seconds; lay on a damp towel.
- 6) Layer lettuce, noodles, veg, and herbs; fold bottom over. Place 3 shrimp halves pink-side down along the top, add a chive, fold sides, and roll tight.
- 7) Repeat for 12 rolls; keep covered with a damp towel. Serve with peanut–hoisin sauce.
Why You’ll Love This Recipe
- Fresh, crunchy, and light—classic gỏi cuốn with bright herbs and crisp veggies.
- Foolproof rolling method so the shrimp show through beautifully.
- Balanced peanut–hoisin sauce: savory, tangy, a touch sweet, and just the right heat.
- Make-ahead friendly for parties, lunches, or snack platters.
Grocery List
- Produce: English cucumber, carrot, butter or leaf lettuce, mint, Thai basil, cilantro, garlic chives or green onions, lime, garlic
- Dairy: None
- Pantry: Rice-paper wrappers, rice vermicelli noodles, hoisin sauce, creamy peanut butter, soy sauce or tamari, rice vinegar, chili-garlic sauce or sriracha, roasted peanuts, kosher salt, sugar (optional)
Full Ingredients
Peanut–Hoisin Dipping Sauce
- 1/3 cup (80 ml) hoisin sauce
- 1/4 cup (60 g) creamy peanut butter
- 1/3 cup (80 ml) hot water, plus more to thin
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) soy sauce or tamari
- 1–2 tsp chili-garlic sauce or sriracha, to taste
- 1 small garlic clove, finely grated or minced
- 1/2 tsp toasted sesame oil (optional)
- 2 tbsp roasted peanuts, finely chopped, for topping
Shrimp & Noodles
- 18 large shrimp (21/25 count), peeled and deveined
- 2 quarts (2 L) water for poaching
- 1 tsp kosher salt + 1 tsp sugar (optional) for poaching water
- 4 oz (115 g) dried rice vermicelli noodles
Rolls & Fillings
- 12 rice-paper wrappers (8.5–9 in / 22–23 cm)
- 8–12 tender lettuce leaves (butter or leaf), torn to fit
- 1 small English cucumber, seeded and cut into 3 in (7.5 cm) matchsticks
- 1 medium carrot, julienned
- 1 cup loosely packed fresh mint leaves
- 1 cup loosely packed fresh Thai basil leaves (or regular basil)
- 1/2 cup cilantro sprigs
- 12 garlic chives or green onion greens, 6–7 in (15–18 cm) long (optional)
- 2–3 cups (480–720 ml) warm water (105–115°F / 40–46°C) for softening rice paper
Step-by-Step Instructions
Step 1: Make the peanut–hoisin sauce
In a small bowl, whisk the hoisin, peanut butter, hot water, lime juice, rice vinegar, soy sauce, chili-garlic sauce, garlic, and sesame oil (if using) until smooth and pourable. Adjust thickness with an extra splash of hot water if needed. Transfer to a serving bowl and top with chopped peanuts. Set aside.
Step 2: Poach and slice the shrimp
Bring 2 quarts (2 L) water to a gentle simmer (180–190°F / 82–88°C). Stir in 1 tsp salt and 1 tsp sugar (optional). Add shrimp and cook 2–3 minutes until opaque and just curled. Immediately transfer to an ice bath to stop cooking. Pat dry and halve each shrimp lengthwise so you have 36 halves; keep chilled.
Step 3: Cook and cool the rice vermicelli
Bring a pot of water to a boil. Add rice vermicelli and cook 3–4 minutes until tender but not mushy. Drain, rinse under cold water to stop cooking, and drain well. Fluff the noodles so they don’t clump.
Step 4: Prep vegetables and herbs
Wash and dry lettuce and herbs thoroughly so the rolls don’t become soggy. Seed and cut the cucumber into 3-inch matchsticks; julienne the carrot. Trim garlic chives or green onion greens to 6–7 inches (15–18 cm). Arrange everything within easy reach of your rolling area.
Step 5: Set up your rolling station
Fill a wide bowl or skillet with warm water (105–115°F / 40–46°C). Place a clean, slightly damp kitchen towel on your work surface. Keep the rice paper, shrimp, noodles, vegetables, and herbs nearby. Have a plate or tray ready for finished rolls and cover it with a damp towel to prevent drying.
Step 6: Soften one rice-paper wrapper
Dip one wrapper into the warm water for 5–7 seconds, rotating to wet all surfaces. Do not over-soak; it should still feel slightly firm. Lay it flat on the damp towel and let it continue to hydrate for 10–20 seconds until pliable.
Step 7: Fill and roll tightly (shrimp showing through)
On the lower third of the wrapper, place a lettuce leaf, a small nest of noodles, a few cucumber and carrot sticks, and a mix of mint, Thai basil, and cilantro. Fold the bottom edge up over the filling. About 1 inch (2.5 cm) above the filling, line up 3 shrimp halves pink-side down so they will show through the finished roll. If using, lay a garlic chive so it peeks out one end. Fold in the sides snugly and roll away from you, keeping tension for a tight cylinder. Repeat for 12 rolls, keeping completed rolls under a damp towel.
Step 8: Plate and serve
Serve the rolls fresh and cool with the peanut–hoisin sauce. For presentation, slice a few rolls in half to reveal the cross-section and sprinkle with extra chopped peanuts and herb leaves.
Pro Tips
- Under-soak wrappers: 5–7 seconds in warm water is enough; they soften further on the towel and are less likely to tear.
- Keep it dry where it counts: thoroughly dry herbs and lettuce so moisture doesn’t weaken the rice paper.
- Showcase the shrimp: place shrimp near the top layer, pink side down, so they shine through the wrapper.
- Work one at a time: stack of softened wrappers will stick and tear; dip each wrapper just before rolling.
- Tight but gentle: use your fingers to tuck fillings while you roll, creating a firm cylinder without bursting the wrapper.
Variations
- Lemongrass tofu rolls (vegan): Swap shrimp for seared lemongrass-marinated tofu batons; use a peanut–hoisin sauce made with tamari.
- Grilled pork or chicken: Thinly slice grilled lemongrass pork or poached chicken and roll with the veggies and herbs.
- Tropical twist: Add thin slices of ripe mango or avocado for a creamy-sweet note that pairs well with the peanut sauce.
Storage & Make-Ahead
Best enjoyed fresh. To make up to 1 day ahead, roll tightly, then wrap each roll in a barely damp paper towel and place in a single layer in an airtight container. Refrigerate up to 24 hours; do not stack (they stick). Refresh with a quick wipe of cool water if the surface looks tacky. Keep the sauce covered and refrigerated up to 1 week; thin with a splash of hot water before serving. Noodles can be cooked, rinsed, and chilled up to 1 day in advance.
Nutrition (per serving)
Approximate for 3 rolls with sauce: 540 calories; 34 g protein; 72 g carbohydrates; 16 g fat; 4 g fiber; 990 mg sodium.
