Go Back Download PDF
–+ servings
image of Thai food learn how to cook at the culinary school Manchester
Print Recipe

Vietnamese Spring Rolls - Gỏi Cuốn

Course: Starter
Cuisine: Vietnamese
Serves: 2 people

Ingredients

Vegetarian/Vegan Option: King oyster mushroom and Firm tofu

For the Pork Marinade

  • 200 g Pork Belly OR 200 g King oyster mushroom, finely sliced
  • 1 tbsp Vegetable oil
  • 1 tbsp Ginger Sliced
  • 1 clove Garlic minced or grated
  • ¼ tsp Cracked black pepper
  • ¼ tsp Sea salt

For the Spring Rolls

  • 6 Rice paper sheets
  • 10 g Sweet Thai basil 3 sprigs
  • 5 g Fresh Mint 1 tbsp, leaves picked
  • ¼ Little gem lettuce about 3 leaves
  • 50 g Rice vermicelli noodles cooked
  • ¼ Cucumber
  • ½ Carrot about 50g shredded
  • ½ Banana Shallot sliced

For the Dipping Sauce

  • 1 clove Garlic minced or grated
  • 2 tsp Caster sugar
  • 2 tbsp Peanut butter (smooth)
  • 2 tbsp Hoisin sauce
  • 2 tsp Rice vinegar
  • 2 tbsp Water
  • 1 Red chilli finely chopped

Method

For the Pork Marinade

  • Combine the Pork mince, Vegetable oil, Garlic, Ginger, Cracked black pepper and Sea salt in a bowl.
  • Marinate for 30 minutes.

For the Pork

  • Heat a pan of water to boil
  • Add the marinated Pork and cook until tender then take out
  • Allow to cool before assembling the spring rolls.

For the Dipping Sauce

  • Heat a small pan over medium heat.
  • Add the Garlic and cook for 30 seconds until fragrant.
  • Stir in the Peanut butter, Hoisin sauce, Sugar and Water.
  • Cook for 2–3 minutes, stirring continuously until smooth.
  • Transfer to a serving bowl.
  • Mix the Vinegar and Red chilli together and stir into the sauce.

For the Spring Rolls

  • Soak a Rice paper sheet in cold water until softened.
  • Place onto a clean board.
  • Layer with Little gem lettuce, Thai basil, Fresh Mint, Rice vermicelli noodles, Carrot and the cooked Pork mince.
  • Fold in the sides and roll tightly.
  • Repeat with the remaining ingredients.
  • Serve with the dipping sauce.

Vegetarian/Vegan Option

  • Marinate the King oyster mushroom as per the recipe.
  • Cook the King oyster mushroom for 5–6 minutes until browned.
  • Cook the Firm tofu for 4–5 minutes until lightly browned and slice.
  • Use the King oyster mushroom and Firm tofu as the filling.
  • Ensure a vegan Hoisin sauce is used if require