Gỏi cuốn
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| Course | Hors d'oeuvre |
| Place of origin | Vietnam |
| Region or state | Regions of Vietnam |
| Serving temperature | Room temperature |
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Gỏi cuốn,[1] (Script error: No such module "IPA".) nem cuốn, salad roll, summer roll,[2] fresh spring roll, or rice paper roll[3][4][5][6][7] is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in bánh tráng (commonly known as rice paper or cold roll).[8][9][10][11]
Gỏi cuốn are served fresh, unlike similar rolls that are fried, like the Vietnamese chả giò.[12] They are served at room temperature (or cooled) and are not cooked on the outside.
Preparation
The bánh tráng is dipped in water, then laid flat on a plate with the desired amount of ingredients placed on top. The fresh gỏi cuốn is then rolled up and ready to be eaten. Gỏi cuốn can be served with tương xào (also known as hoisin sauce), which consists of ground tương (tương đen or tương xay) and mixed coconut water (or broth), before being stir-fried with garlic and some sugar and then sprinkled with chili powder and ground peanuts. Alternatively, gỏi cuốn can be served with peanut sauce or other Vietnamese dipping sauces, such as nước chấm, a condiment based on fish sauce.[2]
In Vietnam and in various parts of Southeast Asia, Vietnamese can be seen hand-making bánh tráng and placing them on the rectangular bamboo trays around their houses.[13] Traditionally, gỏi cuốn are eaten with a large group of people at a home setting.[14][15]
Regional
In southern Vietnam, these rolls are called gỏi cuốn, meaning salad rolls, while in northern Vietnam, these rolls are called nem cuốn, meaning nem rolls. In central Vietnam, they are simply called "rice paper" rolls. In the West, these rolls are called by several different English names, including "salad roll", "spring roll" and "summer roll." Sometimes the word "Vietnamese" is added at the beginning of these words; for example, in Hong Kong, they are called "Vietnamese rolls", and in Australia and the United States they may be called "Vietnamese spring rolls" (although specifically in Australia they may sometimes be referred to as "cold rolls"). Some Asian restaurants in the United States also refer to them as "crystal rolls", "soft rolls" or "salad rolls". The name "summer roll" was popularized by some Vietnamese American restaurants for easier marketing and as a seasonal play on the term "spring roll". But many Vietnamese American restaurants still use "spring roll" as the English translation.
Fresh rolls are easily distinguished from similar rolls by the fact that they are not fried, and the ingredients used are different from (deep-fried) Vietnamese egg rolls. In Cambodia, Vietnamese gỏi cuốn are called nime chao, meaning "raw rice paper"; they are produced by a different technique in the Siem Reap and Battambang areas from that in Vietnam. Another dish called kuy tieu kat ("cut rice noodles") is created by steaming the water mixture and adding meat, vegetables and other assorted condiments. In Japan, they are called Script error: No such module "Nihongo". ("raw spring rolls"), and are typically filled with shrimp.
Variants
The fillings can vary from the standard pork slices, Vietnamese sausage slices (chả), and shrimp; fish, pan-fried seafood (such as squid), beef poached in a lemongrass broth, grilled nem nướng sausages, braised pork, and egg are among some of the other popular spring roll variations. Vegan variations include tofu, mushrooms or avocado.[16][17]
See also
References
- ^ Page Module:Citation/CS1/styles.css has no content.Thaker, Aruna; Barton, Arlene, eds. (2012). Multicultural Handbook of Food, Nutrition and Dietetics. Wiley-Blackwell. p. 171.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Herman, Michael (2012-03-25). "Vietnamese Summer Rolls - Gỏi Cuốn". New York Food Journal.
- ^ Spring roll showdown in Little Saigon, Orange County Register (archived from the original on 2011-11-26).
- ^ Page Module:Citation/CS1/styles.css has no content.Helen, Clark; Miller, Karryn (2017-07-12). "40 delicious Vietnamese dishes". CNN Travel.
- ^ Page Module:Citation/CS1/styles.css has no content."Vietnamese Spring Rolls Recipe". O'Yumm Recipes. Archived from the original on 2018-08-06. Retrieved 2015-11-02.
- ^ Page Module:Citation/CS1/styles.css has no content."Brodard Chateau – Vietnamese Cuisine – Garden Grove". www.brodard.net.
- ^ Page Module:Citation/CS1/styles.css has no content."Vietnamese spring rolls at Saigon Bistro, 6244 N. California Ave". ABC7 Chicago. 2012-04-21.
- ^ Page Module:Citation/CS1/styles.css has no content.Nguyen, Andrea. Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors. p. 32.
- ^ Page Module:Citation/CS1/styles.css has no content.Le, Ann. The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon. p. 56.
- ^ Beyond Egg Rolls: 9 Spring Rolls Everyone Should Know About, Thrillist
- ^ VIETNAM: Gỏi Cuốn Vietnamese Spring Rolls are Fresh! (Recipe), Will Fly for Food
- ^ Page Module:Citation/CS1/styles.css has no content."Vietnamese Spring Rolls – A Taste for Any Season". Vietnam Talking Points. 2010-07-16. Archived from the original on 2016-03-03. Retrieved 2016-02-16.
- ^ Page Module:Citation/CS1/styles.css has no content.Hồng Phương (3 May 2023). "Làng nghề bánh tráng hơn 200 năm trở thành Di sản văn hóa phi vật thể quốc gia". VOV (in Tiếng Việt). Retrieved 3 November 2025.
- ^ Page Module:Citation/CS1/styles.css has no content.Clements, Miles (2010-10-07). "The Find: Dat Thanh in Westminster". Los Angeles Times.
- ^ Page Module:Citation/CS1/styles.css has no content.Jacobson, Max (1997-09-25). "A Real Meal for Under $4? It's True". Los Angeles Times.
- ^ Page Module:Citation/CS1/styles.css has no content."Strawberry, avocado and spinach summer rolls recipe". BBC Food. Retrieved 2025-05-26.
- ^ Page Module:Citation/CS1/styles.css has no content.Pointing, Charlotte. "Chrissy Teigen's Top Vegan Recipes, Straight From the Cravings Kitchen". VegNews.com. Retrieved 2025-05-26.
External links
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