How to Make Gỏi Cuốn (Vietnamese Summer Rolls)

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Host Julia Collin Davison makes Gỏi Cuốn (Vietnamese Summer Rolls).

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43 Comments

  4. I grew up eating this a lot, and I really appreciated the few changes in this recipe. Using country style instead of pork loin or pork belly like most version make a lot of sense. Pork loin is always dry and most Gỏi Cuốn sold in Vietnamese cafe, stores, etc. are pre made with the pork is so overcooked and dry almost like cardboard. Other places uses pork belly which is kinda better but with supermarket meat and being cooked by just poaching, the meat retain that weird off flavor in the fat that are common with supermarket pork. Country style ribs makes the most sense to me and work best for most people so I really appreciated ATK for changing the meat cut and make the dish taste better.❤

  12. Wrong technique, and wrong portion of meat. Meat must be belly pork.
    Boiling water : salt+ rock sugar + little vinegar about 15 minutes then take out to ice water for 15 minutes.
    That’s the way it should be: meat will have tasting/ crunchy and very good smelling

  21. I must say, you present how to make the dish perfectly. Its hard at first to roll these little suckers but once you get it down it goes very smoothly. This is a well known Vietnamese appertizer dish but for many people mistaken with spring roll which is fried rolls. I trully appreciate for the well and respecful introduction of the dish. I absolutely love everything in this video and what a lovely smile along the way. Lovely! XO.

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