Goi Cuon

Goi cuon, often called fresh spring rolls or summer rolls in Western countries, are one of Vietnam's most elegant and refreshing dishes. Translucent sheets of softened rice paper are wrapped around a filling of poached shrimp, sliced pork, rice vermicelli noodles, and an abundance of fresh herbs and lettuce, creating a beautiful roll where the pink shrimp and green herbs are visible through the wrapper. The rolls are served at room temperature with a thick, savory-sweet peanut and hoisin dipping sauce (or occasionally a fish sauce-based dip). Goi cuon embodies the Vietnamese culinary philosophy of fresh, uncooked ingredients balanced with protein, starch, and aromatic herbs. They are served everywhere in Vietnam, from street stalls to high-end restaurants, and are particularly popular as an appetizer or light meal during the hot summer months.

Region: Southern Vietnam (Mekong Delta region)

Fresh spring rolls have ancient roots in Vietnamese cuisine, evolving from the tradition of wrapping food in rice paper (bánh tráng), which has been produced in Vietnam for centuries, particularly in the Mekong Delta provinces of Tay Ninh and Cu Chi. While the concept of wrapping ingredients in rice paper is shared across Southeast Asian cultures, the Vietnamese version with its specific combination of poached shrimp, pork, herbs, and peanut sauce became distinctly codified as a dish in southern Vietnam. The name 'gỏi cuốn' translates literally to 'salad rolls,' reflecting their fresh, uncooked nature. In the north, similar rolls are sometimes called 'nem cuốn.' The dish gained international popularity through Vietnamese diaspora communities, particularly in the United States, France, and Australia.

Goi cuon reflect the Vietnamese emphasis on fresh, raw herbs and vegetables in their cuisine, a characteristic that distinguishes Vietnamese food from many of its neighbors. The dish is a common feature at family gatherings and festive meals, often made together as a communal activity. In Vietnamese homes, the ingredients are laid out on the table and everyone rolls their own. This communal, do-it-yourself aspect makes goi cuon a social food that brings people together. Internationally, goi cuon have become one of the most popular Vietnamese dishes, appreciated for their lightness and freshness as a contrast to heavier fried foods.