Vietnamese Summer Rolls (Gỏi cuốn)

This traditional Vietnamese dish consists of rice paper sheets (bánh tráng) loaded with a fresh filling. While these usually contain prawns or pork, filling them with a variety of vegetables is just as delicious and even more refreshing 😉


  • 10 rice paper sheets (or how many you need)
  • 5 large lettuce leaves halved
  • 2 medium carrots
  • 2 bell peppers
  • 1/2 head of red cabbage chopped
  • 2 seedless cucumbers
  • 1-2 avocados sliced
  • 1 handful of coriander/mint leaves
  • 1 head of spring onions (scallions)


  1. Start off by chopping your vegetables (carrots, bell peppers, and cucumbers) into Juliennes and slicing your avocado and lettuce leaves into slices.
  2. Once you have gathered and prepared all ingredients, you can begin making your rolls. First, fill a large bowl with some water to dip the rice paper sheets (30 secs max). Once soft and slimy, transfer to a plate, cutting board or clean surface.
  3. Now, arrange your filling into 3 rows in this order (if rolling from top to bottom!); the top row will be non-visible, so add the ingredients you don’t care to show (lettuce, etc). The middle row will be somewhat visible, so add the filling you would not mind to be seen. Finally, the bottom row will be the ‘cover’ of your roll, so add the ingredients you want to display.
  4. After having arranged the filling as desired, begin rolling up your roll. First, fold in the left and right side into the center. Then, begin rolling down from the top, pressing tightly as you do so (stopping at each layer. Once done with a roll, set it aside. Repeat this step until having rolled up all of your rolls.
  5. Now, you can either refrigerate these for about an hour (for extra freshness) or simply plate and serve them with this rich, smooth and creamy peanut sauce!

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