Packed with light and luscious ingredients, Vietnamese rice paper rolls (gỏi cuốn) make for the most scrumptious, grab-and-go meal that you can ever imagine. Full of fresh herbs and vegetables, yet containing just a tad of protein, these healthy little rolls give you a break from the usual deep fried and oily food. They are spring and summer all in one bite.

It is no wonder that this refreshing dish is ranked #30 on World’s 50 Most Delicious Food (CNN Go, 2011).



The toughest part of making perfect rice paper rolls is, well, rice papers. As the rice papers’ sizes, textures and thickness vary with each brand, you may find it quite challenging to master the wrap-and-roll techniques. Don’t worry. The secret lies in the preparation process in which the rice papers are hydrated.

Because these wrappers are extremely crispy out of the package, they need to be moistened in warm water to become softened. Allow them no more than 3 to 5 seconds to absorb the water and make sure that both of their sides are evenly dipped. When you remove them from the water, they should be slightly soft, but still firm and manageable. Should you find those wrappers overly fragile and delicate, you probably dipped them too long. On the other hand, if they are dry and nothing near pliable, you did not dip them long enough.

Practice makes perfect. It will take only a few tries before you get the feeling of how moist the rice papers need to be.

A side tip is to wrap the rice papers into some banana leaves for at least 1 hour to make them tougher and easier to roll.

Three Ladies Spring Roll Rice Paper Wrappers (Round 22cm 3pks)
  • Round Size: 22 CM, 12 OZ, 50 Counts.
  • Machine Made and Dry. Clean Production
  • Great for Low Carb Diet
  • Easy Use. Just Wet and Use


When making Vietnamese rice paper rolls, it is essential to use fresh ingredients. Vietnamese rice paper rolls is sometimes called spring/summer rolls for a reason: it mostly uses seasonal vegetables and herbs as ingredients. The veggies should look green and in their primes, as if they are just picked from the garden. Their leaves should be crisp and firm, instead of limp and withered, and are free of any wilt or discoloring signs. Try to go for those with healthy outer leaves for maximum nutrition values.

When it comes to the shrimps, choose raw shrimps from the local markets instead of frozen ones. Don’t forget to devein the shrimps by cutting the part near their heads and carefully pull out the veins.


Put the leafy vegetables in the top 1/3 of the rice paper as the first base. Then add the crunchy ingredients, herbs, pork and shrimps on top. Now roll.


Keep in mind to use your forefingers to gently tuck and press on the fillings while rolling. And thanks to this, they are kept together tightly so that the final roll remains tight and firm. Think of the roll as an open-ended burrito.



For the rolls
– 15 round rice papers
– 200 gr shrimps (deveined, peeled and sliced in halves)
– 15 lettuce leaves
– 1 small bowl of mint leaves
– 1 pack of rice vermicelli
– 450 gr pork leg
– 2 small cups of beansprouts
– 1 tps salt
– 1 tps sugar

For the sauce

– 4 tbs rice vinegar
– 1 tbs sugar
– 1 cup of water
– 4 tbs fish sauce
– 1 garlic clove (minced)


 Prepare your ingredients

  • Pour water into a small pot. Add the salt and bring the water to a boil. After the boiling, put the shrimps in and keep on cooking until they are no longer translucent.

  • Fully cook the pork leg andcut it into long slices (as thin as possible).

  • Water the vegetables. Dry them afterwards.

  • Boil 1/3 of the rice vermicelli for 8 minutes and then drain.

Roll the roll: Refer to aforementioned rolling tricks and techniques.

Make the best dipping sauce: In a saucepan, combine rice vinegar, fish sauce, water, and sugar. Boil it under medium heat. Stir evenly until the sugar dissolves and then cool the mixture down. Add in minced garlic for extra flavors.