Vietnamese Rolls in southern Vietnam are called: Gỏi cuốn, literally salad rolls.
In northern Vietnam they are called: Nem cuốn, literally rice rolls.
Better known as “Vietnamese spring rolls” they are traditionally made with pork, shrimp, vegetables (such as lettuce, taro, carrots, cucumbers, cassava, or mushrooms), bún (rice vermicelli) and wrapped in bánh tráng, commonly known as rice paper.
📍They are believed to have originated in China and were introduced to Vietnam by Chinese immigrants.
📍They are served at room temperature (or chilled) and are not fried or cooked on the outside.
With tương xào (hoisin sauce), or with peanut sauce or other Vietnamese sauces, like nước chấm, a condiment made with fish sauce, lime, garlic, sugar, and chili.
▶Fillings can vary from slices of pork to sausage (chả) and shrimp; fish, stir-fried seafood, beef in lemongrass broth, tofu (for vegetarians).
Mine are: RICE VERMICELLI, SHRIMP, LETTUCE, CARROTS, BEAN SPROUTS.
👉👉 The recipe is already on the blog:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 10 pieces
- Cooking methods: No cooking
- Cuisine: Vietnamese
- Seasonality: All seasons
Ingredients
- 10 rice paper sheets
- 5.3 oz shrimp
- 1.8 oz rice vermicelli
- as needed vegetables (1 carrot, bean sprouts, lettuce)
Steps
Cook the rice vermicelli for a few minutes in salted boiling water.
Blanch the shrimp.
Follow the package instructions for the rice paper sheets, soaking each sheet in water for a few seconds to soften.
Fill each rice paper sheet with a base of lettuce, julienned carrot, bean sprouts, rice vermicelli, and add two shrimp per roll.
Close and serve with your preferred sauce among hoisin, peanut, and/or nước chấm.
The rice paper:
The biggest difference with Chinese spring rolls is the cooking method; Chinese ones are fried, but both use rice paper sheets.
Wontong or banh trang: is edible rice paper, a round, very thin sheet made of rice flour and water, transparent and with a very delicate taste.
While Washi is common paper originating from Japan made from the processing of rice plant fibers.
FAQ (Frequently Asked Questions)
Is there a fried version of Vietnamese rolls?
Yes, Nam saan (North Vietnam), cha yaw (South Vietnam) are the fried Vietnamese spring rolls.
The main ingredients of naem saan are minced meat, mushrooms, and vegetables cut into strips or cubes.
Wrap the rolls with Vietnamese miang leaves or with moist spring roll wrappers.
Fry until the miang leaves become crispy and golden.
