.jpg) Vietnamese spring rolls (gỏi cuốn) | |
| Alternative names |
|
|---|---|
| Course | Hors d'oeuvre |
| Place of origin | Vietnam |
| Region or state | Regions of Vietnam |
| Serving temperature | Room temperature |
| Main ingredients |
|
Gỏi cuốn,[1] (Vietnamese pronunciation:[ɣɔj˧˩kuən˧˦])nem cuốn,salad roll,summer roll,[2]fresh spring roll, orrice paper roll[3][4][5][6][7] is aVietnamese dish traditionally consisting ofpork,prawn, vegetables,bún (rice vermicelli), and other ingredients wrapped inbánh 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 Vietnamesechả giò.[12] They are served at room temperature (or cooled) and are not cooked on the outside.
Thebánh tráng is dipped in water, then laid flat on a plate with the desired amount of ingredients placed on top. The freshgỏi cuốn is then rolled up and ready to be eaten.Gỏi cuốn can be served withtương xào (also known ashoisin sauce), which consists of groundtương (tương đen ortương 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 asnước chấm, a condiment based on fish sauce.[2]
In Vietnam and in various parts of Southeast Asia, Vietnamese can be seen hand-makingbánh 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]
In southern Vietnam, these rolls are calledgỏi cuốn, meaning salad rolls, while in northern Vietnam, these rolls are callednem cuốn, meaningnem 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, inHong Kong, they are called "Vietnamese rolls", and in Australia and the United States they may be called "Vietnamese spring rolls" (although specifically inAustralia 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 someVietnamese 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, Vietnamesegỏi cuốn are callednime 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 calledkuy tieu kat ("cut rice noodles") is created by steaming the water mixture and adding meat, vegetables and other assorted condiments. In Japan, they are callednama harumaki (生春巻き) ("raw spring rolls"), and are typically filled with shrimp.
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, grillednem 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]
