Gỏi cuốn or Chả giò, Nem rán (Literally, nem rolls, rice paper rolls and salad rolls in the northern, central, and southern Vietnamese dialect, respectively), Vietnamese Spring Roll, summer roll, or salad roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper).
They are served at room temperature (or cooled) and are not deep fried or cooked on the outside. It is listed at number 30 on World's 50 most delicious foods complied by CNN Go in 2011. Fresh gỏi cuốn have gained popularity among Vietnam’s neighboring countries and in the western hemisphere as well. These rolls are considered to be a very popular appetizer among customers in Vietnamese restaurants.
Material for Fried Rolls
The crispy shell with a soft veggie and meat filling dunked in a tangy sauce gets the gastronomic juices flowing before a main course. In the north these parcels go by the name nem ran while southerners call them cha gio.
The fillings can vary from the standard pork sausage slices (chả) and shrimp, fish, pan-fried seafood (such as squid), beef poached in a lemongrass broth, tofu (for vegetarians), grilled nem sausages, braised pork and egg are among some of the other popular spring roll variations.
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