Fall Apple Gỏi Cuốn (Fresh Rolls) with Shrimp & Herbs
Fresh fall apple shrimp rolls layered with herbs, crisp vegetables, and a bright lime‑nuoc cham dipping sauce. A refreshing, seasonal twist on classic Vietnamese fresh rolls. The green apple gives you fall vibes without heaviness — crisp, tart, refreshing. It also plays beautifully with nước chấm.
Equipment
- Large mixing bowl
- Cutting board & knife
- Small saucepan
- Large bowl
Ingredients
- 8 ounces shrimp peeled and deveined
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 medium apple thinly sliced
- 1 cup shredded lettuce
- 1 cup cooked vermicelli noodles
- 1/2 cup sliced cucumber
- 1/4 cup fresh mint
- 1/4 cup fresh cilantro
- 8 rice paper wrappers
- 1/4 cup roasted peanuts crushed
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 2 tablespoons sugar
- 2 tablespoons water
- 1 clove garlic minced
- 1 Thai chile sliced
Instructions
- Poach shrimp until just cooked, then toss with lime juice and fish sauce.
- Prepare all fillings: slice apple, shred lettuce, cook noodles, and gather herbs.
- Whisk fish sauce, lime juice, sugar, water, garlic, and chile to make dipping sauce.
- Dip rice paper in warm water until pliable.
- Layer shrimp, apple, lettuce, noodles, cucumber, and herbs.
- Roll tightly and repeat with remaining wrappers.
- Serve with dipping sauce and crushed peanuts.
Notes
- Use crisp, sweet‑tart apples for best texture.
- Chill the shrimp before rolling for cleaner layers.
- Add avocado for richness or jalapeño for heat.