I like it Thick and Long !!
Speaking about clickbait. I love it thick and long. What ! Lmao. Details at the end of the post.
If you have experienced Vietnamese foods before, I’m pretty sure you already had fresh spring rolls or at least heard about it. It’s one of the Vietnamese traditional dishes that was brought over to foreign countries and highly marketed in every Vietnamese restaurant. As a part of the National Rice month, I believe it’s a disrespectful act for not mentioning this delicacy.
Why? Well my friends, I’m glad you asked. The most important ingredients for this delicious treat are rice papers and vermicelli noodles. Both are originally made from rice. Mind Blown!!
Spring rolls are called “Gỏi Cuốn” in the Southern and “Nem Cuốn” in the Northern Viet Nam. These names aren’t even close to be translated into “Fresh Spring Rolls”, however, the idea around the name is understandable. The rolls usually include different fresh ingredients such as salad, noodles, cooked meat, and herbs which are at its best during spring season. The combination creates a great refreshing spring vibe.
Traditionally, the rolls are around 1.5 inches wide and 6 inches long. It includes vermicelli noodle paired with some kinds of protein such as grilled meat, fresh cooked shrimp, sliced pork meat, or tofu. On top of that, it comes with bean sprouts, green salad leaves and an amazing collection of “Fresh from The Garden Herbs”. The collection goes beyond any limit. Depending on where you live, the local herbs would be incorporated into the rolls. The favourite herbs that southerners use are basil leaves, mint leaves, and tia to leaves (shiso leave). This collection of herbs truly presents the Vietnamese culture.
With that being said, herbless Vietnamese rolls are still considered as good, because herbs aren’t for everybody, even for Vietnamese. Growing up with 2 siblings, we all preferred to have herbless rolls when we were young. We have slowly learned to appreciate the aromatic taste of our mother earth.
Originally, Vietnamese spring rolls are served with mixed fish sauce, hoison sauce, or peanut butter sauce. Each type of sauce gives a different effect to the dish. Fish sauce serving with pickle carrots helps to bring out the freshness of the rolls. The sauce will slightly coat your tongue and activate your taste buds preparing you for the fresh roll. One the other hand, hoison sauce with smashed peanuts add a whole lot of sweetness to the rolls. It makes your carve for the savory taste from the meat and the aromatic taste from the herbs. It likes a battle between savoury and sweet. Lastly, the peanut butter sauce provide a creamier taste. It truly complements the meatiness within the rolls. The combination of the natural fat from the protein and the nutty fat from the peanut is the greatest creation ever. I suggest you should give these sauces a try. You will be amazed by how much it can affect your spring rolls.
In this post, I won’t include the recipe for the sauces because I’m saving it for the future. I promise it’s gonna be worth the wait. For now, here is my heavenly good Vietnamese spring rolls. Let’s warp and Roll!!! Literally.
Vietnamese Fresh Spring Rolls (Gỏi Cuốn)