Turtle Spring Rolls (Vietnamese Style)
Turtle Recipe
1Setup & Prepare
About This Recipe
Fresh Vietnamese spring rolls with poached turtle, herbs, vermicelli, and vegetables, served with nuoc cham sauce.
Cultural Context
(130 words) Vietnamese spring rolls (gỏi cuốn) are fresh, healthy bundles of vegetables, herbs, and protein wrapped in translucent rice paper—light, refreshing, and bursting with flavor. Unlike fried Chinese egg rolls, these are served fresh, celebrating ingredient quality and clean flavors. Turtle meat, with its firm texture and mild flavor, works beautifully in this preparation. The rice paper wrappers and abundant fresh herbs add textural and aromatic complexity. Served with nuoc cham (Vietnamese dipping sauce), these rolls embody Vietnamese culinary philosophy—balance, freshness, simplicity. They make excellent appetizers or light meals, perfect for hot weather. Turtle spring rolls represent Vietnamese cuisine's sophistication—creating complexity through careful assembly rather than heavy cooking. It's elegant simplicity.
2Ingredients
Shopping List
3Cooking Instructions
- Toss turtle strips with fish sauce and lime juice. Marinate for 15 minutes.
- For nuoc cham: whisk together fish sauce, lime juice, water, and sugar until sugar dissolves. Add garlic, chili, and shredded carrots. Let sit for 15 minutes.
- Arrange all filling ingredients on large platter. Have large bowl of warm water ready for rice papers.
- To assemble: dip one rice paper wrapper in warm water for 2-3 seconds until just pliable. Lay flat on clean surface.
- On lower third of wrapper, layer lettuce leaf, small amount of vermicelli, 2-3 turtle strips, mint, cilantro, Thai basil, cucumber, carrots, and bean sprouts. Don't overfill.
- Fold bottom edge up over filling, fold in both sides, then roll tightly forward. The wrapper should be translucent, showing colorful ingredients.
- Place seam-side down on platter and cover with damp towel. Repeat with remaining ingredients.
- Slice each roll in half on the bias. Serve with nuoc cham for dipping.
4Chef's Notes & Pairings
Chef's Notes
- Don't over-soak rice papers—they continue softening after removal from water.
- Rolling takes practice; first few may be messy. Keep going.
- Fresh herbs are essential; dried herbs won't work.
- Don't overfill or rolls will split; less is more.
- For traditional presentation, arrange rolls on platter with herb sprigs and lime wedges.
Wine Pairing
Sauvignon Blanc or Vietnamese Beer – Crisp white wine complements fresh herbs, or serve cold Saigon beer.
Nutrition Facts
(per 2 rolls) Calories: 245 | Protein: 18g | Fat: 2g | Carbohydrates: 42g | Sodium: 680mg
