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In southern Vietnam, these rolls are called GỎI CUỐN, meaning salad rolls, while in northern Vietnam, these rolls are called NEM CUỐN, meaning NEM rolls. In central Vietnam, it is simply called “rice paper” roll. In the West, these rolls are called by several different English names, including “salad 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 roll,” or “Vietnamese spring rolls” in Australia and the United States, though specifically in Australia they may sometimes be referred to as “Cold rolls”. Some Asian restaurants in the United States also refer to them as “crystal roll” “soft roll” or “salad roll”.
Fresh rolls are easily distinguished from similar rolls by the fact that they are not fried and the ingredients used are different from (deep-fried) Vietnamese egg rolls. In Cambodia, Vietnamese GỎI CUỐN are called nime chao meaning “Raw rice paper” where they are have a unique technique of production in Siem Reap and Battambang areas. Another dish called “Kuy Tieu Kat” (Cut rice noodle) are created from steaming the water mixture and adding meat vegetables and other assorted condiments. In Japan, they are called nama harumaki (“raw spring rolls”), and are typically filled with shrimp.
The fillings can vary from the standard pork slices, pork sausage slices (CHẢ), and shrimp; fish, pan-fried seafood (such as squid), beef poached in a lemongrass broth, tofu (for vegetarians), grilled NEM NƯỚNG sausages, braised pork, and egg are among some of the other popular spring roll variations.
Prawn and Pork Salad Rolls RECIPE:
- 500 gr Prawn, cooked, lenght-wide halved cut
- 500 gr pork meat, cooked, thinly slice
- Rice papers
- 500 gr fresh rice noodle (or dried rice noodle cooked as package’s direction) (or BÚN, RICE VERMICELLI)
- Butter lettuce, Vietnamese herbs (Vietnamese basil, Vietnamese coriander or PERSICARIA ODORATA, fish mint, pepper mint, sweet mint, …), Garlic chive
- Veggies-julienne pickle, crushed roasted-peanuts (optional)
- 100 gr Vietnamese fermented soybean-tương hột (or hoisin sauce)
- 100 ml coconut water (or fresh water)
- 50 gr peanut butter (Optional)
- 20 gr sugar
- 2 tsps hot chiles, finely chopped
- 2 garlic cloves, finely chopped
- 2 nos shallot, chopped
- 1 tbsp cooking oil
- Damp the rice paper by spraying water, let them soft in a few seconds. Assemble with noodle, meat, herbs, prawn.
- Wrapping as picture below:
- Serve with dip
- In hot sauce pan, add oil, sweat the shallot, garlic a couple minutes.
- Mix soybean with coconut water (or water), add to the sauce pan, turn down to medium heat.
- Add peanut butter (if using), sugar, and simmer to desired consistency sauce.
- Adjust seasoning by add more sugar or water (because fermented soybean is salty).
- Ladle the sauce into serving bowl, top with chopped chili, peanut, pickle, fried shallot and serve as a dip.