HELPDESK
LOG-IN
SIGN-UP
Login
Country/Region
Language
Vietnamese spring rolls represent more than just a dish–they embody the essence of Vietnamese culinary philosophy, where fresh ingredients, delicate balance, and communal eating create moments of connection. Let’s find out about these versatile wraps that have been bringing families together for generations in this article.
Vietnamese spring rolls are delicate, translucent wraps made from rice paper that showcase the country's mastery of fresh, healthy cuisine. Unlike their Chinese counterparts, Vietnamese spring rolls prioritize lightness and freshness, often served at room temperature to highlight the natural flavors of herbs and vegetables.
The term "spring rolls" encompasses both fresh varieties (goi cuon), fried versions (cha gio), etc., each representing different regional preferences and cooking traditions. (Source: Internet)
What makes Vietnamese spring rolls truly special is their emphasis on balance—the interplay between soft rice paper, crisp vegetables, tender proteins, and aromatic herbs creates a symphony of textures that defines Vietnamese gastronomy.
The beauty of Vietnamese spring rolls lies in their simplicity and the quality of the ingredients used.
Each type of spring roll will have a different dipping sauce to enhance the flavor of the dish. (Source: Internet)
Fresh spring rolls, known as goi cuon, are the epitome of Vietnamese healthy eating. These translucent beauties are assembled fresh and served immediately, showcasing vibrant herbs and vegetables through the clear rice paper wrapper.
Goi cuon traditional fillings include poached shrimp, pork belly, rice vermicelli, and a generous handful of fresh herbs. (Source: Internet)
What many visitors don't realize is that the art of rolling goi cuon requires a specific technique: the rice paper must be softened just enough to be pliable but not so much that it tears. Local families often have their secret herb combinations, with some adding pickled vegetables or even flower petals for extra flavor and visual appeal.
Cha gio, the golden-brown fried spring rolls, represent the more indulgent side of Vietnamese cuisine. These crispy cylinders are typically filled with a mixture of ground pork, shrimp, mushrooms, and vegetables, then wrapped in rice paper and deep-fried until golden. The key to perfect chả giò lies in the wrapper preparation; experienced cooks know to brush the rice paper with a beaten egg mixture before frying, which creates the characteristic bubble texture and prevents oil absorption.
In the south, they're often larger and include ingredients like taro or jicama, while northern versions tend to be smaller and more tightly packed with meat and mushrooms. (Source: Internet)
In traditional Northern Vietnamese culture, the art of making chả giò was considered a test of a young woman's culinary skills and suitability for marriage. A skilled bride-to-be would wrap her cha gio with just the right tightness–firm enough to hold together during frying without breaking. The finished rolls had to be perfectly golden and uniform in size, neither too large nor too small, demonstrating the patience and precision that were highly valued in a future wife.
Nem cua be represents the coastal influence on Vietnamese spring rolls, featuring fresh crab meat as the star ingredient. These delicate rolls are particularly popular in Haiphong and other coastal cities, where fresh crab is abundant.
The filling combines succulent crab meat with pork, mushrooms, and glass noodles, creating a luxurious texture that melts in your mouth. (Source: Internet)
Local fishermen's families often add a touch of fish sauce directly to the filling, along with finely chopped water spinach stems for extra crunch. The rolling technique for nem cua bể is more delicate than regular spring rolls, as the crab meat can break apart easily if handled roughly.
This Hanoi specialty features rice noodles, herbs, and grilled beef wrapped in fresh rice paper, essentially deconstructing pho into a more portable form. The beef is typically marinated in a mixture of soy sauce, garlic, and five-spice powder, then grilled over charcoal for that distinctive smoky flavor.
Pho cuon is a brilliant innovation that transforms Vietnam's beloved pho soup into a handheld spring roll format. (Source: Internet)
Cha gio chay caters to Vietnam's significant Buddhist population and growing vegetarian movement. These plant-based spring rolls typically feature a mixture of mushrooms, tofu, glass noodles, and vegetables like carrots and cabbage. The secret to exceptional cha gio chay lies in the preparation of mushrooms–many Buddhist temples use a combination of shiitake, oyster, and wood ear mushrooms, each contributing different textures and flavors.
Cha gio chay (Source: Internet)
Innovative cooks often add ingredients like jackfruit or banana flowers to create more complex textures. The seasoning relies heavily on soy sauce, vegetarian mushroom seasoning, and aromatic herbs to create umami depth without any animal products.
Eating Vietnamese spring rolls is both an art and a social ritual that reflects Vietnamese dining culture. Fresh spring rolls are typically cut in half diagonally to showcase the colorful filling, then dipped in a sauce that should coat but not overwhelm the delicate flavors. The proper technique involves taking small bites to appreciate the interplay of textures and flavors.
Fried spring rolls, on the other hand, are often wrapped in lettuce leaves along with fresh herbs, creating a contrast between the crispy exterior and cool greens. Many locals add pickled vegetables like pickled daikon and carrot to cut through the richness of fried varieties.
The communal aspect is crucial–spring rolls are meant to be shared, with family members often helping to wrap and serve each other. (Source: Internet)
A quality Vietnamese spring roll should have an even color without being too dark or pale. The rice paper should appear translucent for fresh rolls, allowing you to see the vibrant ingredients inside. For fried versions, the wrapper should have a light, bubbly texture with an even golden hue that indicates proper oil temperature during frying.
The appearance of a good spring roll (Source: Internet)
Authentic Vietnamese spring rolls should have a harmonious blend of flavors without any single ingredient overpowering the others. Fresh varieties should taste clean and bright, with the herbs providing aromatic notes. Fried spring rolls should have a savory, slightly sweet taste from the meat and vegetables, without any bitter or rancid flavors that might indicate old oil.
The texture should be just right–not too soft or mushy, but not overly tough or dry. Fresh spring rolls should have a slight resistance when bitten, while fried versions should offer a satisfying crunch followed by a tender interior. The rice paper should never be soggy or fall apart when handled.
High-quality spring rolls maintain their shape well and don't leak filling. The wrapper should be evenly distributed around the filling, with no thick spots or tears. Fresh rolls should feel firm but yielding, while fried rolls should have a crispy exterior that gives way to a moist, well-seasoned interior.
Local cooks use a traditional method called the "turmeric paper trick" to test oil quality. If you place a spring roll on turmeric-stained paper and it doesn't leave excessive oil stains, the oil temperature was correct during frying.
Good spring rolls should not feel greasy or leave oil residue on your fingers–this indicates proper frying technique and fresh oil. (Source: Internet)
Vietnamese spring rolls can be enjoyed at numerous locations throughout the country, each region offering its own unique interpretations and specialties.
Hoi An is the place to experience spring rolls with distinctive Central Vietnamese flavors, particularly the famous Nem Lụi Huế—grilled pork skewers wrapped in rice paper with herbs and star fruit.
Recommended Restaurants:
Hanoi is famous for Nem Rán—crispy fried spring rolls that are considered the most flavorful and substantial in Vietnam.
Pho cuon Chinh Thang is famous for friendly attitude, fast service, fresh and delicious beef quality (Source: Internet)
Southern Vietnamese cuisine stands out for its freshness and bold flavors, exemplified by two famous spring roll types: Goi Cuon (fresh spring rolls) and Cha Gio (fried spring rolls).
Vietnamese spring rolls represent the soul of Vietnamese cuisine–simple ingredients transformed into something extraordinary through technique, tradition, and love. Whether you prefer the fresh, healthy appeal of gỏi cuốn or the indulgent satisfaction of crispy chả giò, these versatile wraps offer a window into Vietnam's rich culinary heritage.
Ready to discover the interesting cuisine of Vietnam? Book your flight with us or contact us for more information.
Passengers are required to have adequate travel documents for all flights on all concerned airlines and to abide by national laws and regulations. Vietnam Airlines does not take responsible if passengers are denied entry into any country.
Please visit here for more details.
This website is using cookies. For the best possible web experience, please provide your authorisation to use our cookies and to permanently remove this message
Click here to find out more about the cookies we use and how to manage them