INTRODUCTION
They are rice paper rolls that often include shrimp, herbs, pork (breaded in roasted rice), rice vermicelli and other ingredients wrapped up and dipped in Nuoc cham or peanut sauce. Spring rolls almost constitute an entire category of Vietnamese foods, as there are numerous different kinds of spring rolls with different ingredients in them.
INGREDIENTS and PREPARATION
Summer rolls (goi cuon in Vietnamese) are unfried wraps with pork, shrimp, herbs, rice vermicelli, and other ingredients wrapped in rice paper. Summer rolls are often confused with spring rolls, which are typically stuffed with pork/shrimp, cabbage, and bean thread vermicelli and are always fried. Summer rolls are normally dipped in either a simple sauce consisting of hoisin sauce, garlic, peanut butter, and water which are boiled until well blended or a combination of fish sauce, garlic, sugar, lime, and carrot.
Although typically served as an appetizer in the United States, summer rolls typically compose a full meal in Vietnam. Unlike spring rolls, summer rolls are not fried and are served either cold or at room temperature.
In some restaurants, goi cuon is mistranslated as "spring roll."
