Vietnamese Rice Paper Rolls With Shrimp, Pork, and Herbs

Vietnamese rice paper rolls, often called gỏi cuốn, are fresh handheld rolls filled here with shrimp, pork, rice vermicelli, crisp vegetables, and fragrant herbs. They are served cool with a savory peanut-hoisin dipping sauce, and the mix of tender noodles, crunchy vegetables, and soft wrappers makes each bite satisfying without being heavy. Fillings vary by region and household, so this version is a practical template rather than the only way to make them.

Ingredients

8 round rice paper wrappers, about 8½ inches (21 cm) wide
4 oz (115 g) thin rice vermicelli noodles
8 oz (225 g) pork tenderloin, trimmed
12 oz (340 g) raw medium shrimp, peeled and deveined
8 leaves green-leaf or butter lettuce, thick ribs trimmed
1 medium carrot, about 3 oz (85 g), peeled and cut into thin matchsticks
½ English cucumber, about 5 oz (140 g), cut into thin matchsticks
1 cup (15 g) fresh mint leaves
1 cup (15 g) fresh cilantro leaves and tender stems
2 tablespoons (30 ml) neutral cooking oil, divided
½ teaspoon (3 g) fine salt, divided
2 cups (475 ml) warm water, for softening the wrappers
⅓ cup (80 ml) hoisin sauce
2 tablespoons (32 g) smooth peanut butter
¼ cup (60 ml) warm water, for thinning the dip
1 tablespoon (15 ml) fresh lime juice
1 small garlic clove, finely grated, about 3 g
1 teaspoon (5 ml) neutral oil, for the dipping sauce
1 teaspoon (5 ml) sriracha or another chili sauce, optional
2 tablespoons (18 g) chopped roasted peanuts, optional garnish

Instructions

Set up the fillings. Rinse and dry the lettuce, mint, and cilantro. Cut the carrot and cucumber into narrow matchsticks, keeping them roughly the same length so they sit neatly inside each roll. Put the warm wrapper-soaking water in a shallow dish large enough to dip a rice paper sheet. Have a clean, slightly damp cutting board or smooth plate ready for rolling. This setup helps because softened rice paper becomes sticky quickly.
Cook the noodles. Prepare the vermicelli according to its package directions; many thin rice noodles need only a brief soak in hot water, while some require a short boil. Drain, rinse under cool water to stop cooking, and drain thoroughly again. Cut the noodles into shorter lengths with kitchen scissors if they seem difficult to portion. Set aside. Excess water clinging to the noodles can make the rolls soggy, so let them drain while you cook the proteins.
Cook and rest the pork. Heat 1 tablespoon (15 ml) of the neutral oil in a skillet over medium heat. Season the tenderloin with about ¼ teaspoon (1.5 g) salt. Cook, turning occasionally, until browned and a food thermometer inserted into the thickest part reads 145°F (63°C); USDA FSIS identifies this as the safe minimum for whole cuts of pork. Transfer to a clean plate and let it rest for at least 3 minutes. Once it is cool enough to handle, slice it thinly across the grain. The short rest keeps the juices in the meat and is included in the recipe’s cooking time.
Cook the shrimp. Add the remaining 1 tablespoon (15 ml) oil to the skillet. Season the shrimp with the remaining ¼ teaspoon (1.5 g) salt and cook in a single layer, turning once, until opaque and a thermometer reads 145°F (63°C), the safe minimum for seafood. Depending on size, this usually takes about 2–3 minutes total. Transfer to a plate and cool briefly. If the shrimp are large, slice them lengthwise so each roll is easy to bite through.
Make the dipping sauce. Whisk the hoisin, peanut butter, ¼ cup (60 ml) warm water, lime juice, grated garlic, and 1 teaspoon (5 ml) neutral oil in a small bowl until smooth. Add the optional chili sauce if you like some heat. If the sauce is thicker than you prefer, whisk in warm water 1 teaspoon at a time. Taste before adding anything else: hoisin brands vary in sweetness and saltiness, and a little extra lime can brighten a particularly sweet sauce.
Soften one wrapper at a time. Dip a rice paper sheet into the warm water for about 5–8 seconds, turning it once. It should still feel slightly firm when lifted; it continues to soften on the board. Lay it flat and wait a few seconds until pliable. Soaking until completely floppy makes the wrapper harder to handle and more likely to tear. Refill or refresh the water if it becomes cool enough that the wrappers no longer soften easily.
Fill and roll. Place a lettuce leaf across the lower third of the wrapper, leaving a margin at the sides. Add a small bundle of noodles, a few carrot and cucumber matchsticks, several mint and cilantro leaves, and a little sliced pork. Fold the bottom edge up over the filling, fold both sides inward, then roll once so the filling is snug. Arrange 3 shrimp halves, cut side facing up, along the remaining exposed wrapper near the top edge. Continue rolling firmly but gently to enclose them. The shrimp show through the translucent wrapper. Repeat with the other sheets, using moderate, similar amounts of filling so each roll closes without stretching the rice paper.
Serve promptly. Place the rolls seam-side down on a platter, with a little space between them, and cover loosely with a clean damp towel while finishing the batch. Sprinkle the sauce with chopped peanuts if using. Serve the rolls whole or cut in half with a sharp, slightly damp knife, and offer extra sauce at the table.

Tips

Keep the filling dry and cool. Drain the noodles well and let the cooked pork and shrimp cool before rolling. Warm filling creates condensation inside the wrapper, while wet vegetables can make the seam slide open.
Use a light touch with the water. A quick dip is enough; the wrapper hydrates as it rests. If the first sheet tears, dip the next one for less time and use a clean, smooth surface rather than a rough towel.
Make the rolls easier to eat. Cut long noodles shorter, remove thick lettuce ribs, and avoid piling the filling high. A compact bundle rolls more neatly and is less likely to split when dipped.
Adjust the sauce to your pantry. If you do not have hoisin, use extra peanut butter with a little soy sauce and a pinch of sugar; the result will be less sweet and less deeply flavored. For a peanut-free dip, use smooth sunflower-seed butter, though its flavor is more earthy.

Serving Suggestions

Serve two rolls per person as a light main course, or cut each one in half and offer them as an appetizer. A bowl of extra peanut-hoisin sauce is classic for this combination; set out lime wedges, chili sauce, or a small dish of fish sauce for guests who want a sharper or saltier dip. If serving a group, arrange the rolls in a single layer rather than stacking them, since the damp wrappers can stick together.

For a fuller meal, pair the rolls with a simple vegetable soup, a crunchy cabbage salad, or a small plate of pickled carrot and daikon. Keep the sides fresh and lightly dressed so they do not compete with the herbs and dipping sauce. For a buffet, prepare the sauce and cut vegetables ahead, then roll close to serving time for the best texture.

Variations

Chicken rolls: Replace the pork and shrimp with 12 oz (340 g) boneless, skinless chicken breast or thigh. Cook until a food thermometer in the thickest portion reaches 165°F (74°C), the USDA FSIS safe minimum for poultry, then cool and slice. The rolls will be meatier and less seafood-forward.

Tofu and mushroom rolls: For a vegetarian filling, use 12 oz (340 g) extra-firm tofu, pressed and cut into batons, plus 4 oz (115 g) shiitake or cremini mushrooms. Pan-fry until browned and cooked through, then cool before rolling. Use a vegetarian hoisin sauce and serve with the peanut dip; the texture is savory and substantial without the pork or shrimp.

More herbs or greens: Thai basil, perilla, or thinly sliced scallions can join or replace some of the mint and cilantro. Perilla has a distinctive, slightly anise-like character, so start with a small amount. Bean sprouts also add crunch, but rinse them well, dry them thoroughly, and keep them refrigerated until assembly.

Different dipping sauce: A nuoc cham-style dip made with fish sauce, lime, sugar, water, and chili gives the rolls a brighter, salty-sour contrast instead of a creamy sauce. Fish sauce varies in strength, so dilute and taste gradually. It is not a direct substitute for the peanut-hoisin sauce, but it is a familiar alternative served with many Vietnamese dishes.

Storage and Reheating

Freshly assembled rice paper rolls are at their best soon after rolling. If you need to hold them, place them in a single layer in an airtight container, with space between rolls, and cover them with a barely damp paper towel so the wrappers do not dry out. Refrigerate within 2 hours of preparation and eat within 24 hours for the best wrapper texture. Chilling can make rice paper firmer and slightly chewy; do not freeze assembled rolls, because thawing damages the wrapper and watery vegetables.

Keep leftover sauce covered and refrigerated for up to 4 days; stir in a teaspoon or two of warm water if it thickens. Cooked pork and shrimp kept separately in a sealed container can be refrigerated for 3–4 days, and leftover noodles and cut vegetables should also be chilled promptly. If you want to reuse those fillings in a hot dish, reheat leftovers to 165°F (74°C). Do not try to microwave a fully assembled roll: the wrapper turns unevenly gummy. For the freshest next-day rolls, assemble only what you plan to eat and keep the components separate.

Frequently Asked Questions

Are rice paper rolls the same as fried spring rolls?

No. These fresh rolls use thin rice paper softened in water and are served without frying. Fried spring rolls usually have a different wrapper and are cooked until crisp. Both have many regional and household variations, but the fresh version is designed to be cool, soft, and herb-filled.

Why does my rice paper keep tearing?

The wrapper may have soaked too long, or the filling may be too bulky or wet. Dip it briefly, let it finish softening on the board, and roll with a modest amount of filling. A small tear can sometimes be covered with a second softened wrapper, but using less filling is usually the simplest fix.

Can I make these rolls ahead?

You can cook the proteins, prepare the sauce, and cut the vegetables several hours ahead; keep each component covered and refrigerated. Assemble the rolls shortly before serving for a supple wrapper and crisp vegetables. If they must be assembled in advance, refrigerate them in a single layer and plan to serve within 24 hours.

What can I use instead of shrimp or pork?

Cooked chicken, firm tofu, or extra sautéed mushrooms all work. Keep the total filling moderate so the wrapper closes securely. If substituting chicken, cook it to 165°F (74°C); if using tofu or mushrooms, brown them and let them cool before adding them to the rolls.

Do I need a special rice paper holder or rolling mat?

No special holder is needed. A clean, smooth cutting board or dinner plate works well, and the softened wrapper itself holds the filling once rolled. Avoid a dry, rough surface that can snag the rice paper, and use a damp—not dripping—surface if sticking becomes a problem.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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