Vietnamese spring rolls are also known as fresh spring rolls, cold rolls, or rice paper rolls. They are a Vietnamese dish consisting traditionally of pork, prawns, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly referred to as rice paper).
Like other spring roll dishes, it is suspected that they have an origin in China and that Chinese immigrants brought them to Vietnam. However, the Gỏi Cuốn was adapted to suit local tastes.
Vietnamese can be seen making bánh tráng in Vietnam and various parts of Southeast Asia and placing them on the rectangular bamboo trays around their houses. Traditionally, this dish is eaten in a home setting with a large group of people.
About Gỏi Cuốn: Vietnamese Spring Rolls
Fillings can vary between traditional pork slices, pork sausage slices, and shrimp to fish, pan-fried seafood, beef poached in a lemongrass broth, tofu, braised pork, and egg. As such, spring rolls are highly customizable to an individual’s taste.
Vietnamese recipes commonly use lemongrass, ginger, mint, long coriander, Saigon cinnamon, Thai basil leaves, bird’s eye chili, and lime. Traditional Vietnamese cooking is highly admired for its fresh ingredients, minimal dairy and oil use, complementary textures, and herbal and vegetable reliance.
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