In season当季Vietnamese越南
Fresh Shrimp Spring Rolls (Gỏi Cuốn)越南鲜虾春卷
A 4-serving recipe with a 40-minute beginner workflow, exact seasoning and visible checkpoints.熟虾、米线、生菜和薄荷卷进米纸，清爽柔韧，搭配蘸汁现包现吃。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Have ½ lb / 225 g peeled shrimp. Measure 3 oz / 85 g rice vermicelli. Cut 1 cucumber and 1 carrot into thin 8-cm matchsticks. Tear 6 romaine leaves in half. Pick 1 cup mint and ½ cup cilantro. Fill a wide shallow dish with warm water. Use 12 round rice paper sheets. Dip: 3 tbsp hoisin, 1 tbsp water, 1 tsp lime juice and 2 tbsp crushed peanuts (peanut allergen).备½磅（225克）去壳虾。量3盎司（85克）米线。1根黄瓜、1根胡萝卜切8厘米细丝。6片罗马生菜撕两半。摘1杯薄荷、½杯香菜。宽浅盘装温水。用12张圆米纸。蘸汁：3大匙海鲜酱、1大匙水、1小匙青柠汁、2大匙花生碎（花生过敏原）。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Thaw frozen shrimp overnight in the refrigerator, or in a sealed bag in cold water for 15–30 minutes, changing the water every 15 minutes. Never thaw in warm water.冷冻虾放冰箱解冻一夜，或装密封袋泡冷水15–30分钟，每15分钟换水；不用温水解冻。
Ingredients食材
- Rice paper越南米纸12
- Shrimp虾0.5 lb磅
- Rice noodles米粉/河粉3 oz盎司
- Romaine罗马生菜6 leaves片
- Mint薄荷1 cup杯
- Cilantro香菜0.5 cup杯
- Cucumber黄瓜1
- Carrot胡萝卜1
- Hoisin sauce海鲜酱3 tbsp大勺
- Peanuts花生2 tbsp大勺
- Lime青柠1
Method做法
Boil the shrimp in a small pot of water, then drain and let them cool. Once cool, cut each one in half lengthwise.
小锅里水烧开，把虾煮熟，沥出来放凉，再纵着切成两半。
The shrimp are pink and opaque all the way through and curled into a loose C.虾全部变粉、不透明，卷成松C形。
Common mistake & quick fix容易错在哪，怎么补救
Cut the thickest one open; if any gray translucent center remains, cook 1 more minute. Tight O shape means overcooked.切开最粗的一只，中心仍灰透明就再煮1分钟；卷成O形是煮过头。
Boil the 3-oz / 85-g rice vermicelli, then drain, rinse under cold water, and drain well.
把3盎司（85克）米线煮熟，沥出来，用冷水冲一下，再沥干。
The noodles are soft and white, with no hard bits.米线软白，无硬芯。
Common mistake & quick fix容易错在哪，怎么补救
Clumped? Rinse again and loosen with your fingers.结团就再冲水用手抖散。
Dip one sheet of rice paper in the warm water, then lay it on a damp cutting board.
拿一张米纸在温水里浸一下，放到湿砧板上。
The paper is still a little stiff; it softens fully in 30 seconds.米纸仍略硬，30秒内会完全变软。
Common mistake & quick fix容易错在哪，怎么补救
Soaked too long it tears and sticks; use a fresh sheet.泡太久会破会粘，换一张。
Lay 3 shrimp halves pink-side down in the middle, then add lettuce, a small handful of noodles, the vegetables, and the herbs. Fold in the sides and roll tightly. Repeat for all 12 rolls.
中间放3片虾，粉色面朝下，再放生菜、一小把米线、蔬菜和香草。两侧折进来，卷紧。一共卷12个。
The rolls are tight and the shrimp show through the paper.卷得紧，透过米纸能看见虾。
Common mistake & quick fix容易错在哪，怎么补救
Overfilling makes them tear; use less noodles.馅太多会破，少放米线。
Stir the dip ingredients together in a small bowl.
小碗里把蘸汁的材料拌匀。
The dressing is smooth and evenly cloudy, without lumps.汁顺滑均匀微浑，没有结团。
Common mistake & quick fix容易错在哪，怎么补救
If thick or lumpy, stir 20 more seconds; add water 1 tsp at a time, at most 3 extra tsp. Oil separation is normal: stir again before pouring.稠或结团就再搅20秒，每次加1小匙水，最多3小匙。油水分层正常，倒前再搅。
Serve right away with the dip, 3 rolls per person.
配着蘸汁马上上桌，每人3卷。
Common mistake & quick fix容易错在哪，怎么补救
If not eating within 30 minutes, cover with a damp towel and refrigerate; eat within 1 day.30分钟内不吃就盖湿毛巾冷藏，1天内吃完。
Know your ingredients认识食材
Ingredients explained食材讲解
Rice paper越南米纸Thin dried rice sheets for spring rolls. Dip 2–3 s in warm water — they keep softening on the board.做越南春卷的米纸。温水里蘸2–3秒即可，放板上会继续变软。
Shrimp虾Quick lean protein. Buy frozen, shell-on for best texture; thaw in cold water, pat dry.快熟低脂蛋白。买带壳冷冻的口感更好；冷水解冻、擦干。
Rice noodles米粉/河粉Gluten-free noodles: flat for pad thai/pho, thin vermicelli for bún. Soak in warm (not boiling) water so they don't go mushy.无麸质米粉：宽粉做泰式炒河粉和河粉，细米线做米粉碗。用温水（非开水）泡，免得软烂。
Romaine罗马生菜Butter or green-leaf lettuce wraps rolls and cools spicy bites. Wash, spin dry and store with a paper towel.奶油生菜或绿叶生菜可以卷食、解辣。洗净甩干，用厨房纸包着冷藏。
- Mint薄荷
Cooling herb for Vietnamese rolls and Thai salads. Choose perky leaves; store like flowers in a glass of water.清凉香草，用于越南卷和泰式沙拉。挑挺拔的叶子；像插花一样泡水保存。
- Cilantro香菜
Fresh, citrusy; stems carry the most flavor—chop them in too.清新带柑橘味；茎最香，一起切进去。
Cucumber黄瓜Persian or English cucumbers have thin skin and few seeds — no peeling needed. Salt 10 min to draw water for salads.迷你黄瓜或英国黄瓜皮薄籽少，不用削皮。凉拌前撒盐腌10分钟出水。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Small pot, wide shallow dish, damp cutting board, small bowl小锅、宽浅盘、湿砧板、小碗
Make it a balanced meal营养搭配建议
Vietnamese balance is built in: lots of raw herbs and greens + lean protein + rice noodles. Add fresh spring rolls for extra veg.越南菜自带均衡：大量生香草和绿叶＋瘦蛋白＋米粉。加一份鲜春卷多补蔬菜。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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