Gỏi cuốn - Vietnamese Salad Rolls With Peanut Sauce

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Recipe created in partnership with Riverbend Gardens x their CSA program

A few times a year I settle into the idea of making something that takes a good amount of time to make but gets eaten quickly. When I am in one of those moods, I’ll make dumplings, potstickers, icli kofte (Turkish stuffed meatballs) or Gỏi cuốn (these spring rolls). I always try to sneak in more vegetables than these recipe call for, and sometimes that makes the recipe fall apart entirely. This recipe, however, will hold vegetables to my heart's content. The only limit is the size of the wrap.

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Enlist a few friends or family members to make a batch

I’m not going to lie to you and tell you this recipe can be done in a heartbeat, and like most recipes that require repetition, there is a certain finesse to it. Don’t be alarmed, however, as just about anyone can pull these off. Heck, if you have older kids who enjoy the kitchen a bit, this could be a fun project to do with them as well.

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What to include

Veg, of course, all the veg. I’ve included everything from cabbage, salad, kale, carrots & cucumbers. But feel free to experiment! Sliced boiled beets is on my list for the next batch!

Fruit is not a traditional add in to these rolls, but I really enjoy thinly sliced stone fruit in them. We also didn’t include rice noodles, but if you choose to include them you’ll be able to pack these a bit tighter & it results in a more filling roll. Carbs on carbs baby.

The other thing to keep in mind is that these rolls make a great vehicle for leftover protein. Shrimp, tofu or leftover chicken make great rolls.

Last but not least, you can go wild with fresh herbs in these. Mint & parsley are my typical go-to herbs for rolls, but this time I made them with shiso and they were ah-mazing. We grow shiso on our farm and sell it through our CSA, so if you’re looking for a bunch to make this recipe and you’re local, just hit us up. We may have some available for you.

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Carrots, cucumbers: Riverbend Gardens
Cabbage, kale: Feather & Hill Farm
Mint, Shiso : The Northern Table


MAKES 10 rolls


3-4 medium carrots, grated
4 small cucumbers, sliced
5-6 cabbage leaves, shredded
3-4 kale leaves, shredded
1 bunch mint
1 bunch parsley
1 bunch shiso (also known as perilla)
10 spring roll rice papers


2 T rice vinegar
2 T honey
1 t sesame oil
1/2 t sriracha
1 t tamari or soya sauce
1 lime, juiced


Prep 40 mins

  1. Grate, slice and shred your vegetables, set on a plate or tray so they are easy to access

  2. In a medium bowl, add warm water and dip a single rice paper in until it begins to soften. Then place it on a flat surface.

  3. Fill the roll by placing your veggies & herbs (noodles & protein if you chose to include them) in the middle like a sausage.

  4. Fold up the sides at the “ends” of your “sausage” and pick up the part closest to you and fit it snugly over the ingredients. Continue the motion and roll the whole thing over to seal it.

  5. Mix the sauce ingredients together and serve!