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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 ...
Spring rolls are rolled appetizers or dim sum commonly found in Chinese, Vietnamese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables.
Also known as Vietnamese fresh rolls, salad rolls, or summer rolls, they are rice-paper rolls that often include shrimp, herbs, pork, rice vermicelli, and other ingredients wrapped up and dipped in nước chấm or peanut sauce. Spring rolls almost constitute an entire category of Vietnamese foods, as the many different kinds of spring rolls ...
(4.7-oz.) package Vietnamese spring roll wrappers (at least 16) 1/2. head butter lettuce, leaves torn in half crosswise. 2. large carrots, cut into matchsticks (about 1 c.) 1/2.
Yaw – Laotian pork roll. Known as giò lụa in Vietnam. Yaw dip – a type of spring roll made with rice paper, vermicelli, lettuce, and various fillings including shrimp. It is usually eaten with peanut sauce or Laotian sweet sauce. Known as gỏi cuốn in Vietnam. Yaw jeun – fried spring roll.
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Roll Soft vermicelli summer roll Gỏi cá: Roll Raw fish meat wrapped in rice paper rolls with herbs, served with dipping sauce Món cuốn: Roll Roll which includes a variety of ingredients rolled in rice paper (bánh tráng) Popiah bò bía: Roll Spring roll wrapped in a soft, thin paper-like crepe or pancake made from wheat flour
The traditional banh trang wrappers are also used to make a Vietnamese salad dish called bánh tráng trộn (stirred banh trang salad). [8] Woven banh trang wrappers are typically deep-fried to make aesthetically appealing cha gio (Vietnamese crispy spring rolls).