Vietnamese Rolls with Peanut Dipping Sauce

Known as gỏi cuốn in Vietnamese which translates to ‘salad rolls’, these fresh, veggie-packed rice pancake rolls are delicious dipped in the punchy peanut dipping sauce. Easy to assemble, you can have fun making these together and makes a more instant meal. I love to put out bowls of each filling onto the dinner table and let the family fill and roll their own. It’s great fun!

I can’t promise that this is a 100% authentic Vietnamese recipe, but I’ve included nutritious and colourful fillings that are our family favourites: chicken, with crunchy carrot, lettuce, cucumber with fresh coriander leaves. For other filling ideas see my notes below.

Don’t miss out the peanut dipping sauce. It is irresistible, and its richness really contrasts fabulously with the freshness of the spring roll (for nut allergies, see my note below).   

These rice rolls are naturally gluten-free, dairy-free and egg-free and can easily be made vegetarian or vegan by swapping the chicken for tofu.

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Vietnamese Rolls with Peanut Dipping Sauce

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Prep Time 30 minutes
Total Time 30 minutes
Course Lunch Boxes & Picnics, Main Courses, Salads
Servings 2 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-sugar


Peanut Dipping Sauce


  • Begin by making the sauce. Put the peanut butter, rice vinegar, tamari, honey and crushed garlic into a small bowl and whisk with a fork to make a smooth sauce. Loosen with a little water if needed. Cover and set aside until ready to serve.
  • Lay the chicken thighs in between two pieces of greaseproof paper and bash with a rolling pin until they are approximately 1cm thick. Season well on both sides with salt and pepper.
  • Heat the olive oil in a frying pan and cook the chicken for approximately 6 minutes on each side, until golden and cooked through. Once fully cooked, set aside to rest.
  • Peel and finely slice the carrot, deseed the cucumber and finely slice. You can Julienne them if you prefer. Slice the baby gem lettuce. Shred the chicken into slivers.
  • Pour hot water in a large round bowl (ensuring it has a larger diameter than the spring roll wrappers), and lay a clean, damp tea towel on your work surface/chopping board beside it.
  • Carefully submerge one spring roll wrapper at a time into the hot water for a few seconds until soft. Place it onto the tea towel, lay a few leaves of fresh coriander along the centre. Then add some carrot, followed by chicken, baby gem lettuce and cucumber. Ensure to leave enough space on each side to fold and roll.
  • Fold in the left and right sides, then fold up from the bottom, rolling tightly towards the top to seal the roll. Repeat with the remaining rolls. Serve straight away with the peanut sauce for dipping!


  • The fillings for these spring rolls are totally flexible, so experiment with what you and your family enjoy. You could try a combination of thinly sliced bell peppers with basil; or finely shredded red cabbage and avocado with parsley. The chicken could be swapped for prawns, sliced omelette or diced pork.
  • Tamari soya sauce is my favourite and is naturally gluten-free, but you can use any soya sauce in this recipe. 
  • For nut-allergy sufferers switch the peanut butter for tahini (sesame paste).
  • These are best eaten almost straight away as the rice paper wrappers dry out and harden. But I have eaten left-overs the next day and just zapped them in the microwave for 1 minute to soften the wrappers.
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