In northern Vietnam, gỏi cuốn are called what?

In northern Vietnam, gỏi cuốn are called nem cuốn.

The name changes by region even though the dish remains a fresh Vietnamese rice-paper roll. Southern Vietnam commonly uses gỏi cuốn, meaning “salad rolls,” while northern speakers use nem cuốn, meaning “nem rolls.” In central Vietnam, they may simply be called rice-paper rolls.

Gỏi cuốn are traditionally made by wrapping pork, prawns, vegetables, and bún rice vermicelli in bánh tráng, the thin rice paper also used for other Vietnamese rolls. The wrapper is softened briefly in water, then rolled around the fillings and served fresh rather than deep-fried.

A common mix-up is confusing nem cuốn with chả giò. Chả giò is the fried Vietnamese roll, while gỏi cuốn or nem cuốn is soft, cool, and uncooked on the outside. English menus may call the latter summer rolls, salad rolls, fresh spring rolls, or rice-paper rolls.