1. Food Demo Guide:
Vietnamese Veggie
Spring Rolls
By Loan Vi
Dietetic Intern

2. Introduction:
Vietnamese spring roll (Gỏi cuốn)
is a very popular appetizer in Vietnam
that traditionally consist of pork,
shrimp, and fresh vegetables
wrapped in Vietnamese bánh tráng
(rice paper) served with either peanut
sauce or Vietnamese fish sauce for
dipping.
They are served at room
temperature (or cooled) and are not
deep fried or cooked on the outside.
The meat (pork and shrimp) is usually
cooked in boiling water. They can also
be substituted with other meat such
as fish and beef.
Vegetarian Vietnamese spring roll
is also common for the vegetarians.
This guide will show how to properly
make Vietnamese Veggie Spring
Rolls that are easy and simple to
make. All vegetables can be
substitute to anyone’s preferences.

3. Before Starting
Anything:
Do Not Forget Sanitation!
 Wash hands in warm water
for 20 seconds.
 Always wash hands in
between if hands are
contaminated.
 Wash and sanitize prepping
and cooking area.
 Keep nails short and clean.
 Put on hair net or tie hair
back.
 Wash all vegetables.

4. Ingredients List
(For Rolls) Yields 6
 1 seedless cucumber, cut into
matchsticks
 1 medium bell pepper (any color), cut
into matchsticks
 1 pack Rice Stick or Vermicelli
noodles
 6 spring roll papers

5. Ingredients List
(Spring Roll Sauce)
 1 tbsp. Hoisin Sauce
 1 tsp. Garlic Chili Paste

6. Spring Roll Recipe
Step 1: Cooking the
Noodles
Boil about 4 quart of water in a pot. Put
noodles in boiling water for about 2
minutes.
Take noodles out. Rinse with cool water
and
let drain.
Note: There are many versions of Rice sticks and
Vermicelli noodles. They come in different sizes
and colors. Pick the type of noodles to one’s own
preference. Cook noodles according to package
direction. Rice stick is used in this typical recipe

7. Spring Roll Recipe
Step 2: Prepping the
Veggies
 Cut each vegetable into
matchsticks.

8. Spring Roll Recipe
Step 3: Gather All
Ingredients
Lay out the drained noodles, cut
vegetables, and Spring roll
wrappers next to each other. Have
a big bowl of hot water next to the
ingredients. The hot water is to
soften the wrapper.

9. Spring Roll Recipe
Step 4: The Rolling Process
Take a piece of rice paper (use 2 for a
chewier texture and better holding of
ingredients) and soak in a bowl of hot water
for about 2 seconds both sides.
Note: The colder the water, the longer the soak, but
no more than 5-7 seconds.
The rice paper will get soften within 10 seconds so
do not worry if it is still hard when taken out.

10. Place rice paper on a cleaned cutting
board or flat area.
Place a small pinch of noodles near the
bottom end of rice paper.

11. Add 2-3 pieces of cucumber as shown
above.
Add 2-3 pieces of red bell pepper as
shown above.

12. Gently pick up the bottom edge and cover
the whole ingredients. Gently tap down for
it to stick.
Roll to halfway. Rice paper is sticky so
just tap down for it to hold itself.

13. Gently fold both ends of the wrapper. The
ends should touch the ingredients.
Continue rolling until finished.

14. Spring Roll Recipe
Step 5: Cutting Rolls &
Garnish
(Optional)
Cut the roll into
2 or 3 pieces.
Plate them and
garnish them
with cilantro or
green onions.
Note: Spring rolls,
like all rice and
rice products, will
turn hard after a
short amount of
time when
exposed to cold
air. To preserve
them, wrap them
in a plastic
ceramic wrap.

15. Spring Roll Sauce
Recipe
For every 1 tablespoon of hoisin sauce,
mix in 1 teaspoon of garlic chili paste.
For a spicier taste, add more garlic chili
paste. (Optional) Add a pinch of
crushed peanuts to the sauce.
Another option: Mix in the two sauces in
a saucepan and heated for until hot.
Then add the crushed peanuts and stir
for a few minutes.