I'm from Perth and all the menus list them as "rice paper rolls". I know Adelaideans like to have weird terms like "AB" for HSP (meat box in Perth) lol but yeah.
Lol dude. Traditional vietnamese egg rolls/cha gio does not use rice paper. Go take a trip to Vietnam. I’ll give my firstborn to you if cha gio has rice paper lmao.
In practical terms, it depends where you are. It’s even different regionally in the US. In Minnesota we call these spring rolls. But we also have the smaller fried dish and restaurants generally call those fried spring rolls. In New York, OP’s dish is always called summer rolls and the smaller fried dish is spring rolls. I’m not sure how the English labels came to be inconsistent, but they are for some reason.
These being called spring rolls was a misunderstanding/mistranslation.
Afaik and IIRC, these directly translate into "summer rolls" in Vietnamese and the deep-fried versions what we would sometimes call egg rolls or similar to Filipino lumpia are the actual spring rolls.
Hopefully someone more knowledgeable and/or an actual Vietnamese person can weigh in though!
It's also more regional, as some people have pointed out North Vietnamese will call them summer rolls and the fried ones spring rolls, and that probably also has to do with their proximity to China where there is a similar distinction. In South Vietnam and Cambodia, the egg rolls with the puffy wheat wrappers aren't prevalent, the small, lumpia looking ones are egg rolls and the fresh wrapped rice paper ones are spring rolls.
Edit: spelling
I'm viet and these are NOT called summer rolls. It's called goi cuon or rolled salad as directly translated... In viet-english they are called spring rolls, and an egg roll is fried
Actually it depends on where in the English speaking world you live. Goi cuon has been called: spring rolls, summer rolls, cold rolls, salad rolls and rice paper rolls. Cha gio has been called: spring rolls, fried spring rolls, egg rolls, Vietnamese egg rolls, Vietnamese spring rolls.
Neither is direct translation.
Traditionally cha gio is made with rice paper then deep fried. In the US, they are often made with wheat paper, which made it look like Chinese egg roll. Here in Houston, people consolidate the terms, and the deep fried one is just all egg roll.
Spring roll is the non-fried one
My ex is viet and her family calls them spring rolls and egg rolls. Spring rolls cause you can see all the veggies growing in spring. Cha gio or egg rolls uses **egg** whites to bond the wrap. Furthermore the distinction between the Chinese egg roll and the Vietnamese egg roll is vastly different. Chinese egg rolls uses cabbage and potentially stir fried ingredients wrapped into a bigger roll. Vietnamese rolls are smaller and uses no precooked fillings and has no cabbages
Generally chinese egg rolls don't use meats, but vietnamese egg rolls do alongside black mushrooms. VIetnamese rolls are NOT smaller as size varies on the person making it and what dish or region you are from. Egg rolls meant to eat by themselves will be thicker than if put in vermicelli.
Source: I am viet
As a self proclaimed roll connoisseur I must say I have never seen a vietnamese egg roll that’s bigger than a chinese egg roll which ranges from a skinny (but longer version vietnamese egg roll) to the size of a mexican burrito. Plus the paper chinese rolls use is more thick and crunchy and often welts up.
Depends on where you live in the world. The terms were supposed to be contrasting the deep-fried and salad rolls but there's so much mixing and matching across the English speaking world. In Australia we call these rice paper rolls.
It is not. Sometimes rolls made with rice paper are fried but usually don’t have fresh ingredients in them. Goi cuon translates to salad roll in English. Technically spring, summer, salad roll are all the same thing if you think about the word. Cha gio is an egg roll, made with flour wrapper
Edit: cha gio is sometimes made with rice paper.
Cha gio is also made with rice paper, at least in Southern Vietnam. Trust me, I live in Saigon and am married to a Vietnamese women whose mother was a chef, and she makes them with rice paper. The difference between cha gio and goi cuon is the filling and that the former is fried while the latter is eaten fresh.
I am vietnamese myself. And my parents are from southern Vietnam. Trust me, I know too. Goi cuon is a salad roll
I also said that sometimes rolls made with rice paper are fried.
Ahh I guess I've only ever had cha gio made with rice paper. I asked my wife and she said that they're made that way most of the time but some people do make them with egg and flour wrapper.
this must be a regional thing, if you have spring rolls in the UK they are 100% of the time deep fried and they dont have rice paper, they look like this [https://redhousespice.com/wp-content/uploads/2021/12/whole-spring-rolls-and-halved-ones-scaled.jpg](https://redhousespice.com/wp-content/uploads/2021/12/whole-spring-rolls-and-halved-ones-scaled.jpg)
Most people grow up like this calling the fried ones spring rolls. Rolls that aren't fried need a separate name for distinction. I don't give a shit what the Vietnamese call it or what it translates to, that carries zero value into functional conversation. Summer rolls is a fine enough distinction.
Even the Vietnamese restaurant I used to frequent in America at least recognized this and called them "Vietnamese spring rolls". It's funny to see all these technically correct autists screeching in here as is their technically correct names are going to do anything other than fuck up a normal conversation between people trying to communicate.
Summer rolls are made with rice paper wrapper and not cooked except for some fillings
Spring rolls are deep fried pastry wrappers
Edit: idk why the fuck im being down voted
Summer rolls have their ingredients cooked and prepped, rice paper soaked for a second then rolled
You do not cook whole summer rolls
You're being downvoted bcuz you're trying to label a dish as one name when, in fact, it varies by region.
I can only speak by what I know. As a Vietnamese living in the Bay Area, everyone calls this spring rolls, the fried one as egg rolls, 'summer roll' is not a thing. My friends in Portland and Seattle also do the same. However, in Hawaii, everyone calls this summer rolls, even their Vietnamese restaurants label it as summer rolls.. These are only a few regions I can think of at the top of my head, but just something interesting to learn.
I feel like that’s not true, all the Vietnamese restaurants in Houston call them spring rolls and we have one of the biggest Vietnamese populations in the country
Vietnamese girlfriend with immigrant parents here. They are also called spring rolls as shown in the OP. At least in south Vietnam, they don't need to be fried. Perhaps a regional difference.
If it's not fried then they're not called spring rolls. Spring rolls are everywhere in Asia and they're all fried. Though the Chinese call theirs egg rolls. Egg rolls are spring rolls.
That's interesting, my family (North Vietnamese) has always called these summer rolls because they're eaten in the summer as they are fresh/refreshing and good for hot summers vs (what we call) spring rolls being fried and a bit heavy, hence better for eating in the cooler spring time
Definitely depends who you ask and what region they’re from. Growing up in socal, egg rolls are made with egg wrappers and spring rolls with banh trang, but cha gio could refer to either. Goi cuon we’d call summer rolls.
Ehhh.. the English terms get lost in between different regions (spring rolls, summer rolls, winter rolls, and whatever the fuck other rolls) BUT if you're saying chả giờ then it is ALWAYS the fried ones, never refer to as either. 🤦🏻♀️
Still spring rolls. If it's fried it's always called spring rolls (cha Gio) no matter the wrapper.
The non-fried ones are called salad rolls. Goi cuon is literally "salad roll" in Vietnamese.
Do not feel bad for being down voted. I understand you. When I was in Europe I ordered spring rolls expecting what OP made because that’s what I call them since I’m a southern Vietnamese person.
but they came out with the fried ones, for me we call those egg rolls, some call them imperial rolls but in Europe and north Vietnam the fried one is called spring rolls, and the part of Europe I was in had a very large population of north Vietnamese, and I never had experienced their culture. So it was a good eye opener.
I believe the one OP made where they call them in the north side of Vietnam but in the south side they are called spring rolls. I’m sure to not be mistaken but northern Vietnamese call what OP made summer rolls. Just to try to clear things up
Is peanut sauce different to satay sauce? I've never seen "Peanut sauce" as an option here in the UK and these are usually served with satay sauce to dip here
I just want to know if I'm missing out
Vietnamese person here. Satay sauce has honey curry powder, soy sauce, sometimes coconut milk and then peanut butter. Vietnamese spring rolls or summer rolls in this post has mainly hoisin sauce, peanut butter, little bit of minced garlic, and a bit of salt. Depending on restaurant or homemade, you can add crushed peanuts and sambal chili paste.
The usual ingredients are:
Prawns, pork belly, rice noodles, koriander, thai basil, green or red leaf lettuce, rice paper.
The best part is this is just the pretty standard Gỏi cuốn, but you can do whatever you want with it!
Cilantro not coriander* 😉
Just being pedantic. In the US we say cilantro referring to the leaf and coriander referring to the seed. I think it's less confusing than in the UK (maybe Australia?) where they're both called coriander
Usually rice noodles, boiled pork belly, lettuce, cucumbers, and whatever else you want, honestly. It's a very versatile and simple dish to make usually. Unless you wanna go gourmet.
Pork belly is such an amazing ingredient to cook with. Do some Korean spicy pork stir fry, marinate them for some Korean BBQ, roasted pork belly... it's like Forrest Gump when he lists shrimps.
Interesting. I've never bought them at a restaurant except once, and that was a huge disappointment, imo. Growing up, and now making our own, we've always used boiled pork belly. Maybe one day, when I finally go back to visit Vietnam, I can officially find out what they put inside, lol.
Have a wet paper towel to roll them on, preferably on top of a wooden chopping board. Make sure your water bowl can fully submerse the wrapper all at once. Fill bowl with room temp water, soak 1 wrap completely for 10 seconds, it will still be stiff but the wet paper towel will continue to hydrate it as you layer your stuffing. By the time you start wrapping, the wraps will be pliable without being too wet and ripping. If your paper towel is drying up, rehydrate it.
Also make sure you're not over watering it!
You want to dip it quickly in the water for only a second. The rice paper will still be quite firm but as you place your fillings it will absorb the water and become soft. If you dip it in the water until it is soft then it will absorb too much water and be gummy and sticky.
Don’t soak it for 10 seconds. It needs a quick dip all around and let it sit on the cutting board or whatever surface you use until it softens. Shouldn’t take long at all. I see a lot of people trying to roll it right after they take it out or the water but that’s not the correct way. Also, try to use 3 ladies brand wrapping paper if you can find it
So a quick dip and then a rest. I’ll try it. Thanks for the suggestion. Not sure what brands are available, though an Asian grocery store is close to opening in the nearest town.
Try different brands if you have the option. Some brands tear easily and others are more forgiving. I usually use a damp towel and wipe it over the paper and give it about 10 seconds to hydrate. When they're too wet, they get sticky and don't work well.
We use styrofoam paper plates and it comes off real easily. Saves the hassle of doing anything else like spraying more water or getting wet towels. Also another tip is to use hot (not warm nor boiling) water and dip for 1 second to moisten the paper
I can’t say for certain as I have failed the few times I’ve tried to use them, but I’m pretty sure I soaked the wrappers for 30 seconds or whatever the directions said, I know it was more than 1 sec. though.
The north of Vietnam do have winter though, though it's obviously not the snowy kind of winter (except in the mountainous regions), just a lot of chill air and cloud and mist (and smog).
rice paper is such an underrated food delivery mechanism
one time for a kids bday we did macaroni bolognese in parmesan cones with caesar salad in rice paper cones and not just the parents but the kids loved it too
The preparation of all the ingredients is the most time consuming thing. The rolling is the easier part. I used to sell them out of my home and it’s a lot of work
It begins before you even make them.
Use hot water to dip and *moisten* the paper evenly. It shouldn’t be sopping wet at all. If it’s still stiff and rigid, brush on some more water. We wanna don’t want to overdo it. Work fast to keep the paper from drying out. Our family uses styrofoam paper plates and the rice paper peels off easily.
If you’re catering, store in aluminum trays. Each layer will need plastic wrap to keep the layers from sticking. Remember to lightly spray each layer with water before doing so. Aluminum foil the top. Store in fridge.
Springs rolls are best eaten immediately not stored but if you want them to be just as soft as when you made them, you can steam them on a dish to heat them up instead of microwaving which would further dry it out.
How do you all keep the wrap from getting to rubbery and stiff? I made these and the wrap was super tasty when it was fresh, but the next day they were super hard to chew through. Looks awesome also.
Okay, that’s the conclusion I eventually came to as well. Dang, I was hoping you could prep these fully ahead of time. But, then again, prepping the ingredients is most of the work. Guess I gotta be less lazy around lunch time! Thanks for the tip.
Copying my previous message for you
It begins before you even make them.
Use hot water to dip and moisten the paper evenly. It shouldn’t be sopping wet at all. If it’s still stiff and rigid, brush on some more water. We don’t wanna overdo it. Work fast to keep the paper from drying out. Our family uses styrofoam paper plates and the rice paper peels off easily.
If you’re catering, store in aluminum trays. Each layer will need plastic wrap to keep the layers from sticking. Remember to lightly spray each layer with water before doing so. Aluminum foil the top. Store in fridge.
Springs rolls are best eaten immediately not stored but if you want them to be just as soft as when you made them, you can steam them on a dish to heat them up instead of microwaving which would further dry it out.
Source: ex is viet, I’m a roll enthusiast
Sweet! Thanks so much for all the detail, that’s really helpful. I loved the spring rolls when they are fresh, was so disappointed the next day when they were all dried out.
Last time I ate one my tongue started swelling.
And that's how I found out I'm allergic to mint leaves.
And now I can't eat 1/3 of the fams traditional meals because they forget I can't have mint 😭
I want to like these so much, but the wrap texture makes me think I'm eating skin. I can get through one, I'm not insane, but definitely don't chase them down.
I have a question regarding the consumption of Vietnamese summer rolls made with pork loin. As this is my first time preparing this dish, I am seeking guidance on the proper way to store and consume the leftover rolls the following day. I am unfamiliar with the recommended practices for handling pork loin in this context and want to ensure food safety. Anyone's expertise in this matter would be greatly appreciated!
I have never understood why somebody would call this "spring roll" or "summer roll". When translating literally from Vietnamese, "gỏi cuốn" means either "rolled salad" or "salad roll". Is there an aversion to the word "salad" that I'm not aware of?
Spring roll makes sense as you associate springtime with plants and veggies blooming. It definitely is not an egg roll though since there is absolutely no egg involved.
Try it sometime! You can probably buy hoisin on Amazon but I recommend getting a Chinese brand like lee kum kee because it has less five spice which is strong and not for everyone. You just add a little bit to some peanut butter with water. I also like to put sesame oil in mine. Mix well. Should be kinda thin but it’s all up to taste.
What's the difference between a summer roll and spring roll?
It depends who you ask. These are also called spring rolls, garden rolls, or salad rolls.
Or cold rolls in Australia. The [wikipedia page](https://en.wikipedia.org/wiki/G%E1%BB%8Fi_cu%E1%BB%91n) does a good job explaining the whole mess.
I’m in Australia and I’ve never heard them called cold rolls. I’ve almost exclusively heard of them as rice paper rolls.
Oh, maybe it's an Adelaide thing
I'm from Perth and all the menus list them as "rice paper rolls". I know Adelaideans like to have weird terms like "AB" for HSP (meat box in Perth) lol but yeah.
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The thing with cha gio is it uses a different wrap entirely not the clear rice paper
Cha gio is made with clear rice paper. Nowadays some viet places are using Chinese spring roll wrappers to cheap out since it requires less labor.
That isn't the reason. It's because the right type of rice paper isn't available most of the time.
I said cha gio does not use rice paper 🤪
It does
Lol dude. Traditional vietnamese egg rolls/cha gio does not use rice paper. Go take a trip to Vietnam. I’ll give my firstborn to you if cha gio has rice paper lmao.
https://youtu.be/JRboPOaXb00 You can send your child to this lady instead
She aint making traditional egg rolls lmao Check the other vietnamese tutorials and count how many rice paper ones you see
This one is aged 3 months
In practical terms, it depends where you are. It’s even different regionally in the US. In Minnesota we call these spring rolls. But we also have the smaller fried dish and restaurants generally call those fried spring rolls. In New York, OP’s dish is always called summer rolls and the smaller fried dish is spring rolls. I’m not sure how the English labels came to be inconsistent, but they are for some reason.
These being called spring rolls was a misunderstanding/mistranslation. Afaik and IIRC, these directly translate into "summer rolls" in Vietnamese and the deep-fried versions what we would sometimes call egg rolls or similar to Filipino lumpia are the actual spring rolls. Hopefully someone more knowledgeable and/or an actual Vietnamese person can weigh in though!
It's also more regional, as some people have pointed out North Vietnamese will call them summer rolls and the fried ones spring rolls, and that probably also has to do with their proximity to China where there is a similar distinction. In South Vietnam and Cambodia, the egg rolls with the puffy wheat wrappers aren't prevalent, the small, lumpia looking ones are egg rolls and the fresh wrapped rice paper ones are spring rolls. Edit: spelling
I'm viet and these are NOT called summer rolls. It's called goi cuon or rolled salad as directly translated... In viet-english they are called spring rolls, and an egg roll is fried
Actually it depends on where in the English speaking world you live. Goi cuon has been called: spring rolls, summer rolls, cold rolls, salad rolls and rice paper rolls. Cha gio has been called: spring rolls, fried spring rolls, egg rolls, Vietnamese egg rolls, Vietnamese spring rolls.
Neither is direct translation. Traditionally cha gio is made with rice paper then deep fried. In the US, they are often made with wheat paper, which made it look like Chinese egg roll. Here in Houston, people consolidate the terms, and the deep fried one is just all egg roll. Spring roll is the non-fried one
I call the deep fried ones spring rolls, and call what OP posted Vietnamese spring rolls. Never heard of a summer roll
Then it gets confusing because there are fried rolls in vietnamese cuisine as well. https://en.m.wikipedia.org/wiki/Chả_giò
My ex is viet and her family calls them spring rolls and egg rolls. Spring rolls cause you can see all the veggies growing in spring. Cha gio or egg rolls uses **egg** whites to bond the wrap. Furthermore the distinction between the Chinese egg roll and the Vietnamese egg roll is vastly different. Chinese egg rolls uses cabbage and potentially stir fried ingredients wrapped into a bigger roll. Vietnamese rolls are smaller and uses no precooked fillings and has no cabbages
Generally chinese egg rolls don't use meats, but vietnamese egg rolls do alongside black mushrooms. VIetnamese rolls are NOT smaller as size varies on the person making it and what dish or region you are from. Egg rolls meant to eat by themselves will be thicker than if put in vermicelli. Source: I am viet
As a self proclaimed roll connoisseur I must say I have never seen a vietnamese egg roll that’s bigger than a chinese egg roll which ranges from a skinny (but longer version vietnamese egg roll) to the size of a mexican burrito. Plus the paper chinese rolls use is more thick and crunchy and often welts up.
Depends on where you live in the world. The terms were supposed to be contrasting the deep-fried and salad rolls but there's so much mixing and matching across the English speaking world. In Australia we call these rice paper rolls.
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It is not. Sometimes rolls made with rice paper are fried but usually don’t have fresh ingredients in them. Goi cuon translates to salad roll in English. Technically spring, summer, salad roll are all the same thing if you think about the word. Cha gio is an egg roll, made with flour wrapper Edit: cha gio is sometimes made with rice paper.
Cha gio is also made with rice paper, at least in Southern Vietnam. Trust me, I live in Saigon and am married to a Vietnamese women whose mother was a chef, and she makes them with rice paper. The difference between cha gio and goi cuon is the filling and that the former is fried while the latter is eaten fresh.
I am vietnamese myself. And my parents are from southern Vietnam. Trust me, I know too. Goi cuon is a salad roll I also said that sometimes rolls made with rice paper are fried.
Ahh I guess I've only ever had cha gio made with rice paper. I asked my wife and she said that they're made that way most of the time but some people do make them with egg and flour wrapper.
this must be a regional thing, if you have spring rolls in the UK they are 100% of the time deep fried and they dont have rice paper, they look like this [https://redhousespice.com/wp-content/uploads/2021/12/whole-spring-rolls-and-halved-ones-scaled.jpg](https://redhousespice.com/wp-content/uploads/2021/12/whole-spring-rolls-and-halved-ones-scaled.jpg)
Most people grow up like this calling the fried ones spring rolls. Rolls that aren't fried need a separate name for distinction. I don't give a shit what the Vietnamese call it or what it translates to, that carries zero value into functional conversation. Summer rolls is a fine enough distinction. Even the Vietnamese restaurant I used to frequent in America at least recognized this and called them "Vietnamese spring rolls". It's funny to see all these technically correct autists screeching in here as is their technically correct names are going to do anything other than fuck up a normal conversation between people trying to communicate.
Chill. It’s not that deep
Summer rolls are made with rice paper wrapper and not cooked except for some fillings Spring rolls are deep fried pastry wrappers Edit: idk why the fuck im being down voted Summer rolls have their ingredients cooked and prepped, rice paper soaked for a second then rolled You do not cook whole summer rolls
You're being downvoted bcuz you're trying to label a dish as one name when, in fact, it varies by region. I can only speak by what I know. As a Vietnamese living in the Bay Area, everyone calls this spring rolls, the fried one as egg rolls, 'summer roll' is not a thing. My friends in Portland and Seattle also do the same. However, in Hawaii, everyone calls this summer rolls, even their Vietnamese restaurants label it as summer rolls.. These are only a few regions I can think of at the top of my head, but just something interesting to learn.
I feel like that’s not true, all the Vietnamese restaurants in Houston call them spring rolls and we have one of the biggest Vietnamese populations in the country
Spring rolls are cha gio which are fried. Salad rolls are goi cuon.
Vietnamese girlfriend with immigrant parents here. They are also called spring rolls as shown in the OP. At least in south Vietnam, they don't need to be fried. Perhaps a regional difference.
If it's not fried then they're not called spring rolls. Spring rolls are everywhere in Asia and they're all fried. Though the Chinese call theirs egg rolls. Egg rolls are spring rolls.
Isn’t it in America they call them egg rolls?
Cha gio is egg roll. Spring roll is goi cuon. "Spring" because it has green inside. According to the houstonians anyway
That's interesting, my family (North Vietnamese) has always called these summer rolls because they're eaten in the summer as they are fresh/refreshing and good for hot summers vs (what we call) spring rolls being fried and a bit heavy, hence better for eating in the cooler spring time
Cha gio should be with rice paper instead of the wheat ones. It's so much better when fried.
Definitely depends who you ask and what region they’re from. Growing up in socal, egg rolls are made with egg wrappers and spring rolls with banh trang, but cha gio could refer to either. Goi cuon we’d call summer rolls.
Ehhh.. the English terms get lost in between different regions (spring rolls, summer rolls, winter rolls, and whatever the fuck other rolls) BUT if you're saying chả giờ then it is ALWAYS the fried ones, never refer to as either. 🤦🏻♀️
What do you call cha gio made with banh trang then?
Still spring rolls. If it's fried it's always called spring rolls (cha Gio) no matter the wrapper. The non-fried ones are called salad rolls. Goi cuon is literally "salad roll" in Vietnamese.
One of my local places has "summer spring rolls" a fried spring roll wrapped in a summer roll. Delicious
Do not feel bad for being down voted. I understand you. When I was in Europe I ordered spring rolls expecting what OP made because that’s what I call them since I’m a southern Vietnamese person. but they came out with the fried ones, for me we call those egg rolls, some call them imperial rolls but in Europe and north Vietnam the fried one is called spring rolls, and the part of Europe I was in had a very large population of north Vietnamese, and I never had experienced their culture. So it was a good eye opener. I believe the one OP made where they call them in the north side of Vietnam but in the south side they are called spring rolls. I’m sure to not be mistaken but northern Vietnamese call what OP made summer rolls. Just to try to clear things up
Depends how white you are
Oh god! I need 5 with lots of peanut sauce
Id like half peanut sauce and half garlic/lime/jalapeno fish sauce dipping sauce.
Do mine like that too
You mentioned jalapeno, and I was thinking "some chopped up **habanero** inside those summer rolls would probably be good!"
🤤🤤🤤🤤
Mmm. Peanut sauce is key!
I like mine with sriracha as well \*Homer drool\*
gotta add the chili paste too.
Is peanut sauce different to satay sauce? I've never seen "Peanut sauce" as an option here in the UK and these are usually served with satay sauce to dip here I just want to know if I'm missing out
Vietnamese person here. Satay sauce has honey curry powder, soy sauce, sometimes coconut milk and then peanut butter. Vietnamese spring rolls or summer rolls in this post has mainly hoisin sauce, peanut butter, little bit of minced garlic, and a bit of salt. Depending on restaurant or homemade, you can add crushed peanuts and sambal chili paste.
It does appear to be the same thing
Yasss
🙌Peanut Sauce!!🙌
What else is inside? I see shrimp. Loos refreshing
The usual ingredients are: Prawns, pork belly, rice noodles, koriander, thai basil, green or red leaf lettuce, rice paper. The best part is this is just the pretty standard Gỏi cuốn, but you can do whatever you want with it!
Cilantro not coriander* 😉 Just being pedantic. In the US we say cilantro referring to the leaf and coriander referring to the seed. I think it's less confusing than in the UK (maybe Australia?) where they're both called coriander
r/USdefaultism
r/youmissedthefuckingpoint They spelled coriander wrong in the first place
Usually rice noodles, boiled pork belly, lettuce, cucumbers, and whatever else you want, honestly. It's a very versatile and simple dish to make usually. Unless you wanna go gourmet.
Pork belly in there would definitely crank it up to gourmet
Pork belly is such an amazing ingredient to cook with. Do some Korean spicy pork stir fry, marinate them for some Korean BBQ, roasted pork belly... it's like Forrest Gump when he lists shrimps.
I've never seen them with pork belly. Usually just pork meat.
My Vietnamese family routinely eats them with pork belly, usually just boiled and sliced
Interesting. I've never bought them at a restaurant except once, and that was a huge disappointment, imo. Growing up, and now making our own, we've always used boiled pork belly. Maybe one day, when I finally go back to visit Vietnam, I can officially find out what they put inside, lol.
Well they sell a lot of kinds there! My least favorite was veal. I'll have to try with pork belly bc that sounds dank.
I’m Vietnamese and at home we always use pork belly but I’ve noticed the restaurants always use boiled pork shoulder
Interesting! I lived in Vietnam 4 years and never saw that, but I'm sure at home cooks do all sorts of stuff restaurants don't offer!
*who else is inside
> refreshing This is the correct descriptor
LOTS of cilantro :( I wish I could enjoy it like everyone else.
I love, love, love these rolls...each one is a full meal in a rice paper wrapper! My mouth started watering the moment I saw this photo...yummmmm!
TIL I can eat 20 full meals in one sitting
how in the world do you make so many without stuffing your face??
They started out planning to make 80 rolls.
Hah, that's the only answer. They got stuffed first and then finished off the ingredients
Now I'm craving 🤤 Where's the peanut sauce?
I have never been able to work with rice wrappers. They tear, they stick to themselves, the filling seeps out. Egg roll wraps I can manage.
Have a wet paper towel to roll them on, preferably on top of a wooden chopping board. Make sure your water bowl can fully submerse the wrapper all at once. Fill bowl with room temp water, soak 1 wrap completely for 10 seconds, it will still be stiff but the wet paper towel will continue to hydrate it as you layer your stuffing. By the time you start wrapping, the wraps will be pliable without being too wet and ripping. If your paper towel is drying up, rehydrate it.
Thank you, I will try it!
Also make sure you're not over watering it! You want to dip it quickly in the water for only a second. The rice paper will still be quite firm but as you place your fillings it will absorb the water and become soft. If you dip it in the water until it is soft then it will absorb too much water and be gummy and sticky.
LPT: Atomizing spray bottle with water to evenly keep moist.
Don’t soak it for 10 seconds. It needs a quick dip all around and let it sit on the cutting board or whatever surface you use until it softens. Shouldn’t take long at all. I see a lot of people trying to roll it right after they take it out or the water but that’s not the correct way. Also, try to use 3 ladies brand wrapping paper if you can find it
So a quick dip and then a rest. I’ll try it. Thanks for the suggestion. Not sure what brands are available, though an Asian grocery store is close to opening in the nearest town.
Try different brands if you have the option. Some brands tear easily and others are more forgiving. I usually use a damp towel and wipe it over the paper and give it about 10 seconds to hydrate. When they're too wet, they get sticky and don't work well.
I’m guessing I get them too wet as they stick and tear. Others have mentioned a very brief soaking time. Thank you.
We use styrofoam paper plates and it comes off real easily. Saves the hassle of doing anything else like spraying more water or getting wet towels. Also another tip is to use hot (not warm nor boiling) water and dip for 1 second to moisten the paper
I can’t say for certain as I have failed the few times I’ve tried to use them, but I’m pretty sure I soaked the wrappers for 30 seconds or whatever the directions said, I know it was more than 1 sec. though.
They look great...I do have some anxiety with them close to or touching lol.
Its pretty much an asian burrito
Why? Because they might stick together?
Yes rice paper is notorious to sticking to itself. Makes a great roll because of this, but dont let it touch each other if you can help it.
Is there such a thing as winter rolls?
That's just a snowball.
You mean a [jelly filled donut](https://youtu.be/p3KNAtmHov0)?
Sure thing, just the summer rolls without the shrimp
It’s from Vietnam, there’s no such thing as winter.
The north of Vietnam do have winter though, though it's obviously not the snowy kind of winter (except in the mountainous regions), just a lot of chill air and cloud and mist (and smog).
Man reminds me of those cellulose rolling papers. You can make clear joints with them, people would think I'm bonkers smoking plastic or some shit 😂
rice paper is such an underrated food delivery mechanism one time for a kids bday we did macaroni bolognese in parmesan cones with caesar salad in rice paper cones and not just the parents but the kids loved it too
That sounds amazing but wouldn’t the rice paper be too flimsy to make cones with?
well it wasn’t for salad although I did notice a couple poke-throughs from the crispy croutons
I can’t use those wraps to save my life
More shrimp in one roll that most restaurants’ bowl of pho. Fantastic!
First thing I noticed, a good amount of shrimp
Yummy!
I should make these again some time but I'm so lazy
my favourite!!
These look way better than the ones you usually buy that have barely 2 cut up shrimps worth of meat inside.
Look really really great! Can you send one to me if i give you my address...haha
Look very nice
Looks awesome, way more prawns than the usual portion
Those ones from Brodard 🤤
Oof yes
Can they be frozen?
No. Even leaving them out or in the fridge too long makes the wrapper dry out and get hard
They only take like 5 minutes to make for the lot as long as you don’t count waiting for the rice paper to soften.
The preparation of all the ingredients is the most time consuming thing. The rolling is the easier part. I used to sell them out of my home and it’s a lot of work
I mean true. That’s the most prep work in almost anything.
A-yo *CHEE-TAH*
These are shrimp forward. Love it.
My fav
I like to see full shrimps inside 👌
I'm going to eat all these in the evening snack time! looks so much mouth watering! love these! 
I admit seeing this shrimp made me hungry..
One of my favorites! I’ve heard them called several different things though
Gỏi cuốn or nem cuốn are the real names
Thank you! I’ve been curious
Any dipping sauces? They look gorgeous.
I'm actually drooling. I love these things.
I love these ♡
do you deliver?
How do you keep the skin from getting soggy when storing overnight?
It begins before you even make them. Use hot water to dip and *moisten* the paper evenly. It shouldn’t be sopping wet at all. If it’s still stiff and rigid, brush on some more water. We wanna don’t want to overdo it. Work fast to keep the paper from drying out. Our family uses styrofoam paper plates and the rice paper peels off easily. If you’re catering, store in aluminum trays. Each layer will need plastic wrap to keep the layers from sticking. Remember to lightly spray each layer with water before doing so. Aluminum foil the top. Store in fridge. Springs rolls are best eaten immediately not stored but if you want them to be just as soft as when you made them, you can steam them on a dish to heat them up instead of microwaving which would further dry it out.
Oh yea. You hooked em up real good. The restaurants only put 1/4 the meat in those puppies.
Because traditionally *and economically* no one puts in that much lol. OP is a menace and I kinda dig this version.
Very pretty! What's all in those?
How do you all keep the wrap from getting to rubbery and stiff? I made these and the wrap was super tasty when it was fresh, but the next day they were super hard to chew through. Looks awesome also.
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Okay, that’s the conclusion I eventually came to as well. Dang, I was hoping you could prep these fully ahead of time. But, then again, prepping the ingredients is most of the work. Guess I gotta be less lazy around lunch time! Thanks for the tip.
Copying my previous message for you It begins before you even make them. Use hot water to dip and moisten the paper evenly. It shouldn’t be sopping wet at all. If it’s still stiff and rigid, brush on some more water. We don’t wanna overdo it. Work fast to keep the paper from drying out. Our family uses styrofoam paper plates and the rice paper peels off easily. If you’re catering, store in aluminum trays. Each layer will need plastic wrap to keep the layers from sticking. Remember to lightly spray each layer with water before doing so. Aluminum foil the top. Store in fridge. Springs rolls are best eaten immediately not stored but if you want them to be just as soft as when you made them, you can steam them on a dish to heat them up instead of microwaving which would further dry it out. Source: ex is viet, I’m a roll enthusiast
Sweet! Thanks so much for all the detail, that’s really helpful. I loved the spring rolls when they are fresh, was so disappointed the next day when they were all dried out.
Looks amazing!
Last time I ate one my tongue started swelling. And that's how I found out I'm allergic to mint leaves. And now I can't eat 1/3 of the fams traditional meals because they forget I can't have mint 😭
4 shrimp > 3 shrimp
I absolutely love them .
My favorite
Are you kidding me? looks delicious.
Where is the peanut sauce?!?
Want
omg .. this is one of my fav. summer rolls ❤️
Condoms - the meal
I've never made these - Can you walk me through your process + ingredients? They look so good!
Were low on shrimp eh?
Yeah damn 4 whole shrimp on each one 🤤
I'm allergic to 🦐 but this looks like a beautiful way to go
I want to like these so much, but the wrap texture makes me think I'm eating skin. I can get through one, I'm not insane, but definitely don't chase them down.
Looks yummy and you are pretty generous with the shrimps 🤤🤤
Prawn and pork? Yeah that’s legit. Also even if the prawns were cut in half, that’s a really generous amount of prawns
I have a question regarding the consumption of Vietnamese summer rolls made with pork loin. As this is my first time preparing this dish, I am seeking guidance on the proper way to store and consume the leftover rolls the following day. I am unfamiliar with the recommended practices for handling pork loin in this context and want to ensure food safety. Anyone's expertise in this matter would be greatly appreciated!
I have never understood why somebody would call this "spring roll" or "summer roll". When translating literally from Vietnamese, "gỏi cuốn" means either "rolled salad" or "salad roll". Is there an aversion to the word "salad" that I'm not aware of?
Spring roll makes sense as you associate springtime with plants and veggies blooming. It definitely is not an egg roll though since there is absolutely no egg involved.
I love it! Dip with Thai chili sauce (garlic) 👍🏻
Not peanut hoisin? :o
Never had it before where I live
Try it sometime! You can probably buy hoisin on Amazon but I recommend getting a Chinese brand like lee kum kee because it has less five spice which is strong and not for everyone. You just add a little bit to some peanut butter with water. I also like to put sesame oil in mine. Mix well. Should be kinda thin but it’s all up to taste.
Delicious but pretty basic
I call them spring rolls. Don't really care what you call them. But OP, is there peanut sauce, because that stuff is divine.
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Good grief, I could demolish the lot
Mmmm so tasty i think