Vietnamese Summer Rolls (Gỏi Cuốn) — A Colorful Family Classic

Nov 19

Written By PJS

Vietnamese summer rolls — or gỏi cuốn — are one of those dishes that feel like home no matter where you grew up. In my family, these were a treat we’d make together on weekends or holidays. Everyone had a job: someone washed the greens, someone sliced the pork, someone peeled the shrimp… and someone always hovered, waiting to steal the first finished roll.

What makes summer rolls special is how simple but customizable they are. A sheet of rice paper, a handful of fresh herbs, noodles, shrimp, and pork — rolled together into something light, cooling, and unbelievably satisfying. They’re fresh, colorful, and packed with texture from the herbs and noodles.

Traditionally, summer rolls are served with nước chấm, a sweet-tangy Vietnamese fish sauce dipping sauce. But in my family, we also grew up on a secret hoisin peanut sauce — creamy, savory, nutty, and the crowd-favorite at every gathering. It’s the sauce that makes the platter disappear before the guests even arrive.

Below, I’ll walk you through the history, the ingredients, how to make them properly, and the full recipe.

Gỏi cuốn originated in Southern Vietnam and reflects everything the region is known for — fresh herbs, light proteins, bright flavors, and food meant for sharing. Unlike fried spring rolls (“chả giò”), these are always served fresh, never cooked after assembly.

They started as a simple street food and home-cooked snack, often assembled with whatever herbs and vegetables were available seasonally. Over time, they became a staple appetizer in Vietnamese restaurants worldwide.

Today, gỏi cuốn is one of the most recognizable Vietnamese dishes — a balance of savory pork, sweet shrimp, cooling herbs, and chewy noodles wrapped in a translucent rice paper that shows off all the colors inside.

This recipe is brought to you by Cafe Casino.

4 Tips I Learned from Mastering These Rolls

Don’t Overstuff the Rice Paper

Rice paper is forgiving, but too much filling makes it impossible to roll tightly. Light and balanced is the goal.

Use Color for Visual Impact

Summer rolls should look as good as they taste. Put the shrimp last so they sit against the rice paper and shine through.

Herbs Make the Roll

Vietnamese food is herb-heavy for a reason — they bring fragrance and depth.
My favorite combo:

Green or red lettuce
Cilantro
Thai basil or Vietnamese perilla
Scallions
Mint

The Dipping Sauce Matters — A LOT

Whether you’re a nước chấm person or a peanut hoisin lover… the roll is only as good as the sauce.
Our family’s peanut hoisin sauce is hands-down the one people ask for every single time.

Ingredient Breakdown (What Each One Brings to the Roll)

Rice Paper (Bánh Tráng)

22cm/8.66" round sheets are the perfect size. They soften quickly and become pliable once dipped in cool water.

Lettuce

Acts as the base layer and adds crunch. Helps support the roll structure.

Rice Vermicelli Noodles

Soft, chewy, and absorb the dipping sauce beautifully. They add body without overpowering the herbs.

Pickled or Fresh Carrots

A pop of acidity and color. Pickled daikon & carrot (đồ chua) adds brightness.

Cucumber

Refreshing, crisp, and adds structure.

Fresh Herbs

Cilantro, mint, basil, scallions — these are what make gỏi cuốn taste Vietnamese.

Shrimp

Traditionally poached just until orange. Sweet, tender, iconic in summer rolls.

Pork Belly

Boiled until tender and thinly sliced. Adds richness and depth.

Lime Wedges

Optional garnish, but adds brightness if you prefer a little zest.

OUR FAMILY’S SECRET PEANUT HOISIN SAUCE

Ingredients:

2 tbsp hoisin
1 tbsp soy sauce
½ cup water
1–2 tbsp peanut butter
½ tbsp minced garlic
1 tbsp minced shallots

Instructions:
Sauté the garlic and shallots in a touch of oil until fragrant.
Whisk in the hoisin, soy sauce, water, and peanut butter.
Simmer until glossy, smooth, and crazy addictive.