The best Vietnamese spring rolls
The best Vietnamese spring rolls!! is a medium Vietnamese recipe that serves 4. 250 calories per serving. Recipe by Dongkyuverymuch on YouTube.
Prep: 45 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $36.07 total, $9.02 per serving
Ingredients
- 8 sheets Rice Paper (8‑inch round sheets, store‑bought)
- 100 g Thin Rice Vermicelli (Cooked according to package directions, then rinsed with cold water)
- 200 g Pork Shoulder (Thinly sliced, marinated in soy, fish sauce, garlic, lemongrass, sugar and pepper)
- 4 leaves Butter Lettuce (Torn into bite‑size pieces)
- 10 leaves Fresh Mint Leaves (Whole, washed)
- 10 leaves Fresh Cilantro Leaves (Whole, washed)
- 5 leaves Thai Basil Leaves (Whole, washed)
- 0.5 Cucumber (Julienned, seedless if possible)
- 1 Carrot (Julienned)
- 50 g Bean Sprouts (Rinsed and drained)
- 2 tbsp Crispy Fried Shallots (Store‑bought or homemade)
- 3 tbsp Fish Sauce (For the dipping sauce)
- 2 tbsp Lime Juice (Freshly squeezed)
- 1 tbsp Granulated Sugar
- 2 tbsp Water
- 1 clove Garlic (Minced)
- 1 Thai Bird’s Eye Chili (Finely minced, optional for heat)
- 2 tbsp Soy Sauce (For pork marinade)
- 1 tbsp Brown Sugar (For pork marinade)
- 1 stalk Lemongrass (Finely minced, white part only)
- ¼ tsp Ground Black Pepper
Instructions
Marinate the Pork
In a mixing bowl combine soy sauce, fish sauce, brown sugar, minced garlic, minced lemongrass, and ground black pepper. Add the thinly sliced pork shoulder, toss to coat, and let it marinate for at least 30 minutes at room temperature.
Time: PT30M
Grill the Pork
Preheat a grill pan or outdoor grill to medium‑high heat (about 400°F / 200°C). Grill the pork slices 3–4 minutes per side until nicely charred and cooked through. Transfer to a plate and let rest for a couple of minutes before slicing into bite‑size strips.
Time: PT8M
Temperature: 400°F
Cook the Vermicelli
Bring a pot of water to a boil, add the thin rice vermicelli and cook according to package instructions (usually 3–4 minutes). Drain in a colander and rinse under cold water to stop cooking.
Time: PT5M
Temperature: Boiling
Prepare Fresh Fillings
Julienne the cucumber and carrot, rinse the bean sprouts, and tear the lettuce leaves. Separate the mint, cilantro, and Thai basil leaves. Arrange all fillings in separate bowls for easy assembly.
Time: PT5M
Make the Nuoc Cham Dipping Sauce
In a small bowl combine fish sauce, lime juice, sugar, water, minced garlic, and minced chili. Stir until the sugar dissolves completely.
Time: PT2M
Soak Rice Paper
Fill a shallow dish with warm (not boiling) water. Dip one rice paper sheet for 5–10 seconds until it becomes pliable but not too soft. Lay it flat on a clean surface.
Time: PT2M
Assemble the Spring Rolls
On the softened rice paper, place a lettuce leaf, a few herb leaves, a small handful of vermicelli, cucumber, carrot, bean sprouts, and 2–3 strips of grilled pork. Sprinkle ½ tsp of crispy fried shallots. Fold the sides inward, then roll tightly from the bottom up, sealing the edge with a little moisture from the rice paper.
Time: PT10M
Serve
Place the finished rolls on a serving plate and serve immediately with the nuoc cham dipping sauce.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 3 g
Dietary info: Gluten‑free if tamari is used instead of soy sauce, Dairy‑free, Paleo‑friendly (omit vermicelli), Low‑carb option: replace vermicelli with extra lettuce
Allergens: Fish (fish sauce), Soy (soy sauce), Peanuts (if using crushed peanuts)
Ingredient Substitutions
- Instead of Thin Rice Vermicelli: Glass noodles
- Instead of Pork Shoulder: Grilled chicken breast, Firm tofu
- Instead of Butter Lettuce: Romaine lettuce
- Instead of Cucumber: Zucchini
- Instead of Carrot: Daikon radish
- Instead of Bean Sprouts: Shredded cabbage
- Instead of Crispy Fried Shallots: Crushed peanuts
- Instead of Fish Sauce: Soy sauce (will change flavor)
- Instead of Lime Juice: Rice vinegar
- Instead of Granulated Sugar: Honey
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Thai Bird’s Eye Chili: Red pepper flakes
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Brown Sugar: Honey
- Instead of Lemongrass: Lemon zest
Equipment Needed
- Cutting Board
- Chef Knife
- Mixing Bowl
- Grill Pan or Outdoor Grill
- Large Pot
- Colander
- Shallow Dish for Soaking Rice Paper
- Small Bowl for Dipping Sauce
- Tongs
- Serving Plate
Critical Steps — Do Not Skip
- Marinating the pork for flavor development
- Grilling pork to proper doneness without drying
- Soaking rice paper just enough to stay pliable
- Rolling tightly to avoid tearing and to keep fillings inside
Chef Tips from the Video
- Use a charcoal grill for authentic smoky flavor in the pork.
- Add a pinch of toasted sesame oil to the nuoc cham for extra depth.
- For extra crunch, include a handful of toasted rice crackers inside the roll.
Troubleshooting
Rice paper tears during rolling
Soak the sheet a few seconds longer or use a fresh sheet. Work on a slightly damp surface to keep the paper from drying out.
Pork turns out dry
Do not over‑cook; grill just until the interior reaches 145°F (63°C). Let the meat rest briefly before slicing.
Dipping sauce is too salty
Add a little more water, lime juice, or sugar to balance the flavor.
Storage
Refrigerator: Unassembled rolls can be stored in an airtight container for up to 24 hours; assembled rolls are best eaten within 4 hours.
Freezer: Not recommended – rice paper becomes rubbery after freezing.
Room temperature: Serve at room temperature; do not leave out longer than 2 hours.
Make-Ahead Tips
- Marinate and grill the pork a day ahead; store in the fridge and re‑heat briefly before assembling.
- Prepare the nuoc cham sauce up to 3 days in advance; keep refrigerated.
- Pre‑cook vermicelli and keep it in a sealed container; add to rolls just before assembly.
Frequently Asked Questions
What is the cultural significance and history of Vietnamese spring rolls (Gỏi Cuốn) in Vietnamese cuisine?
Gỏi Cuốn, also called fresh spring rolls, originated in Southern Vietnam as a light, healthy snack that showcases fresh herbs, rice noodles, and protein wrapped in rice paper. They are traditionally served at family gatherings, street markets, and as a starter in Vietnamese meals, reflecting the cuisine’s emphasis on balance and freshness.
What are the traditional regional variations of Vietnamese spring rolls in Southern Vietnam versus Central Vietnam?
In Southern Vietnam, rolls often contain grilled pork, shrimp, fresh herbs, and a sweet‑sour nuoc cham sauce. Central Vietnamese versions may include boiled pork, sliced cucumber, and a lighter fish‑sauce‑only dip, while some Northern styles add sliced ham and use a slightly sweeter dipping sauce.
How is Gỏi Cuốn traditionally served in Vietnam?
Fresh spring rolls are typically presented on a platter with a small bowl of nuoc cham for dipping. They are eaten by hand, often accompanied by additional herbs and lime wedges, and are enjoyed alongside other dishes like pho or bánh mì as part of a larger meal.
What occasions or celebrations is Gỏi Cuốn traditionally associated with in Vietnamese culture?
Gỏi Cuốn is popular at family celebrations, Lunar New Year (Tết), and casual gatherings because it can be made ahead and served family‑style. Its fresh, bright flavors symbolize health and prosperity, making it a favored dish for festive meals.
What authentic traditional ingredients are essential for Vietnamese spring rolls versus acceptable substitutes?
Authentic ingredients include rice paper, rice vermicelli, fresh herbs (mint, cilantro, Thai basil), lettuce, grilled pork or shrimp, and nuoc cham made with fish sauce, lime, sugar, garlic, and chili. Substitutes can include grilled chicken for pork, glass noodles for vermicelli, or tamari instead of soy sauce for a gluten‑free version.
What other Vietnamese dishes pair well with Gỏi Cuốn?
Fresh spring rolls pair beautifully with Vietnamese soups like phở, grilled meats such as bún thịt nướng, and other light dishes like bánh xèo (savoury crepes) or a simple cucumber salad dressed with rice‑vinegar dressing.
What are the most common mistakes to avoid when making Vietnamese spring rolls at home?
Common errors include over‑soaking rice paper (it becomes tear‑prone), over‑cooking the pork (it dries out), over‑filling the rolls (they won’t seal), and using too much sauce which makes the rolls soggy. Follow the timing guidelines and keep fillings modest for best results.
Why does this recipe use a quick 30‑minute pork marination instead of an overnight soak?
A 30‑minute marination infuses enough flavor for a home‑cooked version while keeping the total prep time reasonable. Longer marination can deepen flavor, but the quick method still yields juicy, tasty pork that mimics the restaurant’s style.
Can I make Vietnamese spring rolls ahead of time and how should I store them?
Yes, you can prepare the grilled pork, vermicelli, and dipping sauce up to 2 days ahead and keep them refrigerated. Assemble the rolls no more than 4 hours before serving; store unassembled rolls in an airtight container with a damp paper towel to prevent drying.
What texture and appearance should I look for when making Gỏi Cuốn?
The rice paper should be translucent yet sturdy, the herbs bright green, and the pork lightly charred. The roll should be tight without gaps, and the filling should be visible through the paper, giving a colorful, fresh appearance.
How do I know when the grilled pork is done for these spring rolls?
The pork is done when it reaches an internal temperature of 145°F (63°C) and the exterior shows a light char. It should still be juicy; overcooking will make it tough and affect the roll’s moisture balance.
What does the YouTube channel Dongkyuverymuch specialize in?
The YouTube channel Dongkyuverymuch focuses on Asian street‑food recreations, especially Korean and Vietnamese dishes, offering detailed step‑by‑step tutorials that emphasize authentic flavors and practical home‑cooking techniques.
How does the YouTube channel Dongkyuverymuch's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Dongkyuverymuch blends high‑energy presentation with precise measurements and cultural anecdotes, often highlighting lesser‑known regional twists like the Brodard‑style pork. This contrasts with many channels that stick strictly to classic recipes without modern adaptations.
What other Vietnamese recipes is the YouTube channel Dongkyuverymuch known for?
Dongkyuverymuch is also known for its pho broth tutorials, bánh mì sandwich builds, and crispy Vietnamese fried chicken (gà rán), each presented with clear visuals and tips for home cooks.
Last updated: August 30, 2026
