The fresh Vietnamese spring rolls often served with peanut sauce are called gỏi cuốn.
Gỏi cuốn are soft, uncooked rolls made by wrapping ingredients in bánh tráng, the thin rice paper commonly called rice paper in English. Typical fillings include cooked shrimp, sliced pork, rice vermicelli, lettuce, mint, chives, and other fresh herbs. The wrapper is briefly dipped in water, which softens it enough to fold around the filling.
Unlike chả giò, the Vietnamese fried spring roll, gỏi cuốn are served fresh at room temperature or lightly chilled. Their English names include fresh spring roll, summer roll, salad roll, and rice-paper roll. “Summer roll” became especially common in Vietnamese restaurants outside Vietnam, but it does not describe a different dish.
Peanut sauce is one traditional accompaniment, often made with hoisin sauce, ground peanuts, garlic, sugar, and liquid such as coconut water or broth. Another common dip is nước chấm, a fish-sauce-based condiment. Regional names vary: southern Vietnam commonly uses gỏi cuốn, while northern Vietnam also uses nem cuốn.