Vietnamese Fresh Spring Rolls (2024)

FAQs

What is the difference between spring roll and Vietnamese spring roll? ›

A Vietnamese imperial roll is different from a Chinese spring roll in that it is typically smaller and contains ground or chopped meats/seafood such as pork, crab, shrimp, chicken, taro or cassava, glass noodles, wood-ear fungi or oyster mushrooms, and shredded carrots. Rice paper is traditionally used as wrappers.

Spring roll wrappers are thinner and more delicate than egg roll wrappers. Vietnamese spring rolls (or gỏi cuốn) contain pork, shrimp, rice vermicelli noodles, and vegetables in a rice paper wrapper.

Another fried spring roll is the Vietnamese spring roll (cha gio). This version of spring roll is filled with pork, wood-ear mushroom, and other aromatics. Thai spring rolls are very similar to lumpia. The wrapper is made with rice flour and water.

Filling but is low in calories.

Other than vegetables and boiled meat, the roll is kept together with a sheet of rice paper. The rice roll wraps a ton of fillings but is also low in calories. Rice paper only has around 20 calories per sheet.

Not keeping them crispy after they are cooked

This is because vegetables retain moisture, which in turn makes the spring roll soggy from the inside. Make sure you thoroughly dry the vegetables after washing them so that no more moisture is added to your spring rolls than is absolutely necessary.

We always serve the rolls with a sweet chilli dipping sauce from the Asian store (Pantai is my favorite), but any sauce that makes you happy will work. They are best served hot right after being fried, but I like them enough that we stick them in the fridge and either warm them up or eat them cold.

Kcal Healthy Food Vietnamese Spring Roll (1 roll) contains 18g total carbs, 18g net carbs, 2g fat, 26g protein, and 195 calories.

Warm water softens the rice paper too quickly, making them stickier, hard to handle and more prone to breaking.

Preparation. Egg rolls are fried, which accounts for their bubbly, crispy exteriors. Meanwhile, spring rolls may be baked or fried, and are sometimes not cooked at all apart from the filling.

The Vietnamese fresh spring rolls have many different names. They are known as gỏi cuốn in the south Vietnam, and nem cuốn in north Vietnam.

Do Vietnamese spring rolls keep? ›

Whether you're making them ahead for a party or stashing leftovers in the fridge, here are two smart ways to store spring rolls. You can either cover them with a clean, wet dish towel or store individually wrapped in the fridge for two days.

Storing: The rolls taste best the day they are made, but they can be stored in the refrigerator for 2-3 days. Wrap each roll individually in plastic wrap (to keep the wrapper soft and to keep them from sticking together) and store in an air-tight container in the fridge.

They are packed with nutrients, low in calories, and can be great for your gut health, eye health, and heart! Fresh Herbs: What really makes spring rolls popping with flavor is the addition of fresh herbs.

Proper Way to Eat

Each diner typically receives their own plate on which they can place their spring rolls from the shared platter. Eating with the hands is acceptable and common. It is polite to take one roll at a time and dip it into the sauce before each bite rather than drenching the roll with sauce.

How to eat Vietnamese spring rolls? Vietnamese spring rolls are served with dipping sauce, which is often a harmonious mixture of salty, sweet, and sour flavours from fish sauce, lemon juice, sugar, pepper, minced garlic, and chili. The dipping sauce can be mixed with some pickled carrot, green papaya, or kohlrabi.