{"id":42482,"title":"Vietnamese Spring Rolls \u2013 Fresh G\u1ecfi Cu\u1ed1n with Shrimp","modified":"2026-09-20T16:51:27+02:00","plain":"Spring rolls, or Gcfi cu\u1ed1n, are among the Vietnamese dishes that are easiest to recreate at home. They make a light, healthy starter of seafood and vegetables wrapped in delicate, translucent rice paper.\n\n\n\nWhat are spring rolls?\n\n\n\nUnsurprisingly, theyre Vietnamese. Originally named Gcfi cu\u1ed1n, theyre also known as summer rolls. gcfi cu\u1ed1n literally means salad roll, a nod to the fresh vegetable filling, and they are thought to have originated in the hot southern climate, where people favor light, refreshing food. But Ill come back to that later in the article.\n\n\n\nThe classic filling includes lettuce, Thai basil, perilla leaves, dried shrimp, boiled pork, fresh shrimp… all neatly rolled in rice paper. Its pretty straightforward, no fuss. If youre searching for the right wrappers in a shop, ask for b\u00e1nh tr\u00e1ng.\n\n\n\nIf you want a challenge, try my bun bo hue\n\n\n\nOrigins of spring rolls\n\n\n\nSpring rolls are often linked with Vietnamese cuisine, yet their story is more complex and their exact birthplace is still debated. While some claim they were first created in China, their true origin remains uncertain. What is clear is that the roll has evolved over time, adapting to the tastes and ingredients of every region.\n\n\n\nHistorians sometimes discuss the influence of the Chinese popiah (b\u00f2 b\u00eda in Vietnamese), a fresh spring roll from Fujian\/Teochew, on the creation of gcfi cu\u1ed1n. Popiah and Vietnamese gcfi cu\u1ed1n certainly share some traits: both use a wrapper to hold vegetables and proteins and are often paired with a hoisin based sauce.\n\n\n\nThe steamed Vietnamese omelette is a very underrated traditional dish\n\n\n\nBack in the day, street vendors in Saigon sold b\u00f2 b\u00eda stuffed with jicama, egg, dried shrimp, Chinese sausage and a rich peanut sauce. That roll may have inspired locals to craft their own version with regional produce. Gcfi cu\u1ed1n soon took on a distinctly Vietnamese identity: lighter and fresher, wrapped in rice paper instead of wheat cr\u00eapes, free of stir fried fillings or oil, and bursting with herbs.\n\n\n\nAs a Vietnamese article notes, gcfi cu\u1ed1n is prized for preserving the pure, natural flavors of its ingredients without oil and with an abundance of greens. In short, even if the idea of a rolled snack was introduced by Chinese immigrants, Vietnamese gcfi cu\u1ed1n has forged its own identity and is now hailed as a qu\u1ed1c h\u1ed3n qu\u1ed1c tfay (national soul) dish of Vietnam.\n\n\n\nThe traditional version of spring rolls\n\n\n\nThe recipe at the end of this article is slightly adapted \nbut still close to what restaurants serve here. This section is for anyone who wants to dive deeper into the world of spring rolls.\n\n\n\nThrough historical descriptions and studies devoted to gcfi cu\u1ed1n, some key ingredients remain unchanged in the version considered authentic. The traditional filling includes:\n\n\n\n\nPork e28094 generally boiled pork belly (with the rind), then thinly sliced. Some specify that it should be thedt heo ba chec hai f011ea1u da (pork belly with skin on both sides) to achieve the perfect balance between lean and fat.\n\n\n\nShrimp e28094 usually boiled shrimp (or prawns), peeled and then halved lengthwise. Their bright orange colour, visible through the thin wrapper, gives the roll its appetising look. The pork\u2014shrimp pairing is so iconic that the classic version is often called gcfi cu\u1ed1n t\u00f4m thedt (shrimp and meat roll).\n\n\n\nRice vermicelli (b\u00fan) e28094 these soft rice noodles add volume and a pleasantly elastic texture. They also help absorb the sauce. A small bundle of vermicelli is slipped into each roll.\n\n\n\nFresh herbs and greens: an array of raw leaves and herbs is essential to give gcfi cu\u1ed1n its fragrance. Commonly used are lettuce (soft green leaf lettuce as the base), Thai basil (h\u00fang queb), rice paddy herb (ng\u00f2 om), mint (h\u00fang bea1c h\u00e0), and sometimes coriander (ng\u00f2 red). Southern recipes often add chives (heb), with a sprig sticking out of the end of the roll for a characteristic touch. In some regions, perilla leaf (t\u00eda t\u00f4) and diebp ca1 (known as fish mint) are also included for a stronger herbal note (more common in the North and Centre). The abundant presence of herbs and leaves gives gcfi cu\u1ed1n its salad roll character: without them it would lack freshness and authenticity.\n\n\n\nVegetables: traditional gcfi cu\u1ed1n generally contains cucumber (cut into thin strips) to bring crunch and freshness. Some families add blanched bean sprouts. Depending on the region, you may also find sticks of pickled carrot or radish, and in the Mekong Delta they sometimes add green mango for a slight acidity.\n\n\n\n\nDipping sauce \n\n\n\nIn southern Vietnam, the original traditional sauce is a t1b201ng xay, a thick, savory sauce made from fermented soybeans and often enriched with crushed peanuts. In the earliest versions, glutinous rice and soybeans were cooked into a pur\u00e9e, then left to ferment until they formed a smooth paste. A classic recipe for gcfi cu\u1ed1n sauce saut\u00e9s garlic and shallot, then blends t1b201ng (Vietnamese fermented soybean paste, similar to hoisin), a splash of stock or coconut water and sugar before adding roasted peanuts and chilli.\n\n\n\nThe result, sometimes called t1b201ng 11e1u phed1p (peanut sauce based on t1b201ng), is both savoury, slightly sweet and thicker than n1b7bc cha9m. Over time, a simpler hoisin\u2014peanut sauce (made with store\u2014bought hoisin sauce and peanut butter) has spread, especially abroad, because it comes close to the taste of the original t1b201ng sauce.\n\n\n\nBesides peanut sauce, there is another authentic sauce: n1b7bc me1m chua ngedt, the famous slightly sweet fish\u2014sauce with garlic and chilli, known as n1b7bc cha9m. Made from fish sauce, lime juice, water, sugar, garlic and chilli, it is more common in central and northern Vietnam to accompany fresh rolls, or serves as an alternative in the south. Both sauces are considered authentic; the choice often depends on local preferences or the filling. Thus, n1b7bc cha9m is more likely to be offered if the roll contains strongly flavoured herbs or seafood, while peanut sauce is preferred for the classic pork\u2014and\u2014shrimp version. It is in fact common to see both sauces on the table.\n\n\n\nRegional names and variations\n\n\n\nIn the South (where this dish probably originated), it is universally called g1ecfi cu\u1ed1n. In the North, it often goes by nem cu\u1ed1n (nem roll), because the term nem can designate rolled preparations in northern Vietnamese cuisine. In the Centre, people sometimes say b\u00e1nh tr\u00e1ng cu\u1ed1n (rice\u2014paper rolls). Despite these vocabulary differences, the concept remains the same. Regional taste preferences, however, influence the accompaniment: in the North, nem cu\u1ed1n is generally served with a mixed fish sauce (n1b7bc me1m pha) and local herbs such as kinh gif3i (Vietnamese balm) or perilla (t\u00eda t\u00f4). In the South, soybean sauce (t1b201ng) and a slightly sweeter taste are preferred.\n\n\n\nVietnam also boasts countless fillings that still belong to the broad family of m\u00f3n cu\u1ed1n (rolled dishes). The classic shrimp\u2014and\u2014pork version (t\u00f4m thedt) is the best known, yet many other recipes have long been part of Vietnams culinary heritage:\n\n\n\n\nG1ecfi cu\u1ed1n chay: Vegetarian rolls, often filled with fried tofu or tempeh for protein, plus extra vegetables such as carrot, jicama or chives. They have existed for centuries within Buddhist cuisine. Vietnamese vegetarian rolls may swap the meat for slices of fried tofu, omelette or sauteed mushrooms.\n\n\n\nBec cu\u1ed1n: Rolls packed with shredded pork skin (bec) tossed with roasted rice powder, alongside lettuce and herbs. A southern specialty, bec cu\u1ed1n is considered an authentic dish in its own right, simply with a different filling.\n\n\n\nNem nb01d1ng cu\u1ed1n: Rolls featuring grilled pork; seasoned pork patties (nem nb01d1ng) are wrapped with lettuce, cucumber, pickles and herbs in rice paper. They are often served with a sweet chilli\u2014peanut sauce. This dish is popular in the Central and South\u2014Central regions of Vietnam.\n\n\n\nPhf5 cu\u1ed1n: A Hanoi specialty where wide noodle sheets (used for the phf5) replace the dried rice papers. Beef, herbs and lettuce are rolled inside, then dipped in fish sauce.\n\n\n\n\nPho cuon\n\n\n\n\nB\u00f2 b\u00eda: Mentioned above, it is sometimes considered in Vietnam to be part of the same family as the g1ecfi cu\u1ed1n. Its a direct adaptation of the Chinese popiah, made with a wheat cr\u00eape filled with sauteed jicama and carrot, Chinese sausage, egg and dried shrimp, then dipped in a hoisin\u2014peanut sauce. Sold by different vendors, it is nevertheless seen as the cousin of the g1ecfi cu\u1ed1n.\n\n\n\n\nBanh xeo are another authentic dish\n\n\n\nWhat do spring rolls taste like?\n\n\n\nThe taste and texture of spring rolls create a unique culinary experience. When the roll is wrapped tightly, the rice paper offers slight resistance at the first bite, giving a pleasant chew.\n\n\n\nOnce the wrapper yields, the filling releases a medley of textures and flavours. The rice vermicelli, which often form much of the core, provide a soft, light base that contrasts with the crunch of fresh vegetables and proteins.\n\n\n\nVegetables such as carrot, cucumber, lettuce and mint lend fresh, herbal notes that balance the richer ingredients. The protein, whether shrimp, pork, chicken or tofu, adds heft and umami, rounding out each bite.\n\n\n\nFinally, the dipping sauce brings everything together. Sweet, spicy or salty, it ties the ingredients into a balanced, delicious mouthful.\n\n\n\nIngredients for spring\u2014roll filling\n\n\n\nShrimp spring rolls with homemade sweet chili sauce, chilli oil and black rice vinegar\n\n\n\nFor traditional Vietnamese spring rolls, use a mix of crunchy lettuce, grated carrot, shredded red cabbage and bean sprouts paired with shrimp. Rice vermicelli make each roll a touch more filling yet still airy. (For once Im offering something light, and no ones going to complain!)\n\n\n\nI also tuck in two or three sprigs of fresh herbs such as mint and coriander so every bite has a bright herbal note. Dont overfill the sheets or roll them too tightly or they might tear.\n\n\n\nYes, theres hoisin sauce for dipping. You can replace it with half as much oyster sauce and 1 tablespoon of sugar. If you have trouble finding hoisin, the linked article includes a homemade version.\n\n\n\nPreparing the shrimp for spring rolls\n\n\n\nBuy precooked shrimp or simply blanch raw ones in boiling water for about 1e280942 minutes, until they turn pink and opaque. Slice them in half lengthwise so they lie flatter in the roll.\n\n\n\nPeople often confuse spring rolls with nems\n\n\n\nRice papers for spring rolls\n\n\n\nRice papers for Vietnamese spring rolls are stocked in most big French supermarkets and Asian grocery stores. They are very thin, dry, translucent circles made from rice. Each sheet measures about 22 cm across and can be filled with whatever your heart desires.\n\n\n\nThe main trick is mastering the soaking time so the sheets roll easily. It takes only a few seconds, so have all the filling ready before you start assembling.\n\n\n\nAlternative filling suggestions\n\n\n\nProteins : grilled chicken, char siu pork, Chinese red pork, tofu, Vietnamese p\u00e2t\u00e9Vegetables : sliced bell pepper, cucumber, spiralized vegetables, do chuaFruits : mangoes, pineapple, strawberries\n\n\n\nHow to store spring rolls?\n\n\n\nIts best to eat them fresh within an hour or two of rolling. However, you can cover them with plastic wrap, refrigerate and enjoy them within 24 hours.\n\n\n\nI have also noticed that the rice paper becomes firmer as it loses moisture in the fridge.\n\n\n\nCulinary sources\n\n\n\n\nM\u00f3n cu\u1ed1n Vie1t: Cud9c 8bvicn du9 c\u1ee7a m\u00f3n \u0103n b\u00ecnh d\u00e2n e28094 phunuonline.com.vn (https:\/\/www.phunuonline.com.vn\/mon-cuon-viet-cuoc-vien-du-cua-mon-an-binh-dan-a1433418.html)\n\n\n\nHistory of Spring Rolls e28094 juleeho.com (https:\/\/juleeho.com\/food-history-101-blog\/history-of-spring-rolls)\n\n\n\nG1ecfi cu\u1ed1n S\u00e0i G\u00f2n  e28094 dantri.com.vn (https:\/\/dantri.com.vn\/van-hoa\/goi-cuon-sai-gon-1414668002.htm)\n\n\n\nG1ecfi cu\u1ed1n e28094 vi.wikipedia.org (https:\/\/vi.wikipedia.org\/wiki\/G%E1%BB%8Fi_cu%E1%BB%91n)\n\n\n\nG1ecfi cu\u1ed1n: A Fresh and Tasty Story e28094 mrlinhadventure.com (https:\/\/www.mrlinhadventure.com\/en\/vietnam\/travel-blog\/mrlinh-adventures\/1317-goi-cuon--a-fresh-and-tasty-story.aspx)\n\n\n\nG1ecfi cu\u1ed1n S\u00e0i G\u00f2ne28094 dantri.com.vn (https:\/\/dantri.com.vn\/van-hoa\/goi-cuon-sai-gon-1414668002.htm)\n\n\n\n\n\n\n\tVietnamese Shrimp Spring Rolls\n\t\t\n\t\tBright, fresh shrimp spring rolls paired with a creamy peanut dipping sauce. Every bite is loaded with crunchy vegetables, tender rice noodles, sweet shrimp, and fragrant herbs.\t\n\t\n\t\t\t\n\t\n\t\tPeanut Satay Dipping Sauce120 ml hoisin sauce60 ml peanut butter60 ml water15 ml rice vinegar10 g crushed peanutsShrimp Spring Rolls170 g rice vermicelli265 g pink shrimp (16\u201320 count)10 sheets round rice paper wrappers10 leaves lettuce (stems removed, halved)60 g carrots (grated)75 g red cabbage (finely grated)45 g bean sprouts20 leaves mint2 g cilantro leaves\t\n\t\n\t\tPeanut Satay Dipping SauceWhisk all the sauce ingredients in a bowl until smooth, adding a splash more water if you like a thinner consistency.Pour into a serving bowl and sprinkle with a little extra crushed peanuts.Shrimp Spring RollsBring 3 litres of water to a boil in a medium saucepan. Drop in the rice vermicelli and cook until tender but still springy, 4\u20136 minutes or as the package directs.Drain in a colander, rinse under cold water, and chill until needed. Keep the cooking water.Return the pot to a boil, add the shrimp, and poach for 1\u20131\u00bd minutes, just until they turn pink and opaque.Scoop the shrimp out, drain well, and chill in the fridge.When cool enough to handle, peel (if needed) and slice each shrimp in half lengthwise. Set aside.Fill a pie dish or shallow bowl large enough to fit a rice-paper sheet with cold water.Spread a damp kitchen towel over a cutting board. Submerge one rice-paper sheet for 15\u201320 seconds.Lift it out, shake off excess water, and lay it flat on the towel. It may feel a little firm; it will continue to soften as you build the roll.Place a lettuce half on the lower third of the wrapper. Top with 2\u20133 tablespoons of vermicelli, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a sprinkle of bean sprouts.Roll the wrapper up halfway into a tight log, then fold in the sides like an envelope.Arrange 2 shrimp halves, cut-side down, along the fold, tuck in a few cilantro and mint leaves, and finish rolling into a neat cylinder.Repeat with the remaining ingredients, placing each roll seam-side down. Serve right away with the peanut satay sauce.\t\n\t\n\t\tFeel free to swap in any crunchy vegetables you love\u2014try adding some Vietnamese pickled vegetables for extra zing.\nIf the rice paper gets too sticky, wet your fingers and gently pull it apart.\nThe wrapper will still feel slightly firm when you lift it from the water. Resist soaking it for more than 20 seconds; once fully hydrated the starches become gluey and hard to handle.\n\t\n\t\n\t\tEntr\u00e9eVietnamiennerouleaux de printemps aux crevettes, rouleaux de printemps fritsCrevettes, Sans sucre, Sauce hoisin, Vinaigre de riz","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=42482"}],"version-history":[{"count":3,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42482\/revisions"}],"predecessor-version":[{"id":174275,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42482\/revisions\/174275"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/7829"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=42482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=42482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=42482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}