Summer Rolls
Cuisine of Vietnam Summer Rolls, or gỏi cuốn in Vietnamese, are wraps of various ingredients in rice wafers, and are often confused with nem or spring rolls (which, in turn, are often confused with egg rolls).
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 9 listed ingredients.
- Set aside about 15 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Summer rolls can easily be made vegetarian by omitting the prawns and meat, and adding more greens and vegetables like bean sprouts, snow pea sprouts, fingers of carrot.
Adapted from the source recipe's notes.Method
- 01
Dip a rice wafer into the warm water and remove immediately when it is completely wet—it only needs to be in the water for a few seconds.
- 02
Lay the rice wafer on a board or plate.
- 03
Arrange a portion of the ingredients near the edge of the rice wafer in a neat pile, with the fingers of cucumber roughly parallel to the edge of the wafer.
- 04
Fold the edge of the wafer over the pile of ingredients, and roll it over once.
- 05
Fold the sides of the wafer inwards, to close of the ends of the roll you just made.
- 06
Roll the wafer up the rest of the way, to enclose the roll completely.
- 07
Set aside for 5 minutes to dry a little before eating.
- 08
The above process for each summer roll.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 2.0, credited to Wikimedia contributor; view original image record .
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