Spring Rolls - Explore Vietnamese Food With Gỏi Cuốn and More

There are perhaps very few foods in Vietnam with such a large family as spring rolls: Gỏi Cuốn, Chả Giò, Nem Nướng, Bò Bía... They are like sisters and brothers, a traditional dish that you'll encounter everywhere during your tour in Vietnam.

What Is the Vietnamese Spring Roll

As a popular Vietnamese dish, spring rolls come in many varieties, featuring different preparation methods, fillings, regions, and more. Generally, it includes shrimp or other meat, fresh vegetables, and rice vermicelli wrapped in rice paper. Some of them will fry or use marinated pork, making them taste different. There are also diverse styles from north to south in Vietnam.

Types of Vietnamese Spring Rolls

GỏI CuốN (Fresh Spring Roll or Summer Roll)

Gỏi Cuốn is known by many names: Nem Cuốn, salad roll, rice paper roll, summer roll, or fresh spring roll. Each name reflects a different perspective on this dish - the delicate rice paper, the fresh, vibrant filling, and the local variations that make it special. Gỏi Cuốn is the most popular style in the spring roll family. With a light and refreshing taste, Gỏi Cuốn is non-fried. You will find the ingredients and recipe below with details.

Chả Giò (Fried Spring Roll)

Chả Giò is a golden, crispy, deep-fried spring roll. The stuffing includes shrimp, ground pork, mushrooms, and glass noodles. Chả Giò is usually served as a special treat at celebrations and family gatherings, particularly during the Lunar New Year (Tết).

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Bò Bía (Vietnamese Sausage Roll)

Originating from Fujian, China, Bò Bía is filled with some different ingredients compared to other types of spring rolls in Vietnam, such as Chinese sausage, dried shrimp, carrots, eggs, jicama, and fresh herbs.

Nem Nướng/Nem Lụi (Grilled Pork Roll)

Nem Nướng is distinguished from other spring rolls by its filling, which is made with grilled meat. Other ingredients include vegetables, rice noodles, and herbs. If grilled meat uses lemongrass skewers, its name is Nem Lụi.

Bánh Cuốn (Steamed Rice Flour Crepes)

Though it looks like a rolled dish, Bánh Cuốn is not a kind of spring roll. It is made from thin, steamed rice flour sheets that are filled and rolled up like a soft crepe. Bánh Cuốn is served as breakfast or light meal and is popular in Northern Vietnam.

Where to Eat the Best Spring Rolls in Vietnam

If you want to try spring rolls but don't know where to eat, the best way is to ask your tour guide. As a native, he or she knows the best places to eat different kinds of spring rolls. Besides, different types of spring rolls are popular in different regions.

Eating Spring Rolls in Northern Vietnam

When you travel to Northern Vietnam, the spring roll to try is Nem Rán, which is Chả Giò in fact. It has a crispy texture and a light, savory flavor. The dipping sauce is called Nước Chấm which contains fish sauce with garlic, chili, vinegar, and lime. You can find it easily in any local restaurant.

Eating Spring Rolls in Central Vietnam

If you are interested in Nem Nướng or Nem Lụi, the best places to savor are in Hue, Hoi An, or Da Nang. The spring rolls in Central Vietnam have strong, spicy, and complex flavors. Try some Nem Nướng or Nem Lụi as your street food in this area, and you'll fall in love with them.

Eating Spring Rolls in Southern Vietnam

Ho Chi Minh City is a foodie paradise! You can enjoy different types of spring rolls, such as Gỏi Cuốn, Chả Giò and Bò Bía. From high-end restaurants to street food stalls, you can find the best spring rolls in Southern Vietnam, not only in Ho Chi Minh City.

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Vietnamese Spring Roll Ingredients (GỏI CuốN for Example)

It's very easy to have a homemade spring roll, especially Gỏi Cuốn. Gỏi Cuốn is tasty and healthy, making it a dish you can enjoy frequently. Here are the ingredients for your reference (the quantity is based on making 10 Gỏi Cuốn):

Spring Rolls

• 20 medium frozen peeled shrimps or fresh shrimps are better
• 250g pork shoulder or pork loin
• 100g bag of rice vermicelli
• 1 large carrot
• 1 large English cucumber
• 1 handful of mint leaves
• 2 handfuls of bean sprouts
• 1 handful of fresh basil leaves
• 1 handful of fresh cilantros
• 10 pieces of butter lettuce without bottom tough stems
• 10 large 22cm circular rice paper sheets
• 1L ice water
• 10 scallions (green part)

Peanut Sauce

• 60g smooth peanut butter
• 40g soy sauce or hoisin sauce
• 15g chili sauce (sambal is better)
• 25g sugar
• 60ml warm water
• 25g rice vinegar
• 2-3 cloves of garlic
• 30g roasted peanuts

Nước Chấm (Sweet and Sour Fish Sauce)

• 60ml warm water
• 20g sugar
• 30g fish sauce
• 3 limes
• 1 Thai chili
• 1 clove of garlic

Vietnamese Spring Rolls

Vietnamese Spring Roll Recipe (How to Make GỏI CuốN for Example)

How to Make Spring Roll

1. Put the whole piece of pork into the water and boil. Turn medium-low heat for 30 minutes. Use chopsticks to poke and see whether it can go through easily. If there is still blood seepage or hard to go through, cook another 10 minutes or so. Take out the meat and put it into the ice water, making it more tender.

2. Thaw the frozen peeled shrimp and put them into the boiling broth. Turn off the heat for 3 minutes immersing. If you use fresh shrimp, boil them for 3 minutes, then remove, peel, and dehead them. Place the shrimp into the ice water.

3. Change clean water to cook the rice vermicelli, following the instructions on the package. Generally, 6 minutes can make it soften. Rinse the vermicelli to make it cool down, then drain the excess water.

4. Peel the carrot and cucumber then slice into matchsticks.

5. Drain the pork and shrimp. Slice the pork into thin pieces. Slice the shrimp in half along the back.

6. Soak the rice paper in warm water for 7 seconds or wet the rice paper by spraying water. Place it on a damp, clean cutting board.

7. Place 1 piece of lettuce leaf near the bottom of the wrapper, leaving a small margin. Put the mint leaves, bean sprouts, basil leaves, rice vermicelli, and cilantro on the lettuce leaf. Add 3 to 4 pieces of pork beside the greens. Fold in the left and right sides of the wrapper to enclose the fillings on the sides. Fold the bottom then start to roll tightly. When you are halfway through, add 4 halved shrimp and one scallion beside the rolled part, leaving part of the scallion exposed for a decorative effect. Continue rolling tightly until sealed. Place it seam-side down on a plate to keep it secure.

How to Make Peanut Sauce

1. Slice the Thai chili and mince the garlic.
2. Fry the minced garlic and sliced chili in two tablespoons of oil until fragrant.
3. Add the smooth peanut butter, soy sauce or hoisin sauce, chili sauce, and sugar, then stir quickly.
4. Add warm water and rice vinegar, and stir again.
5. Turn off the heat after boiling, then transfer the peanut sauce to a dipping bowl.
6. Crush the roasted peanuts and put them on the top of peanut sauce.

How to Make NướC ChấM (Sweet and Sour Fish Sauce)

1. Slice the Thai chili and the garlic.
2. Squeeze the lime juice.
3. Place the sugar in warm water in a large bowl, then add the fish sauce, lime juice, sliced chili, and garlic. Stir well.
4. Transfer the Nước Chấm to a dipping bowl.

Enjoy Authentic Spring Rolls While Traveling With Odynovo

Now that you've learned about Vietnamese spring rolls, why not taste the real thing in Vietnam? Join us at Odynovo by sending an email to [email protected] for a culinary adventure! We'll take you to the most authentic spots where you can enjoy fresh spring rolls crafted by local experts, giving you an unforgettable taste of Vietnam's vibrant flavors and traditions.