Gỏi cuốn is the Vietnamese fresh roll made by wrapping pork or shrimp, herbs and vermicelli in rice paper.
The translucent rolls are assembled from bánh tráng, or rice paper, softened in water. Common fillings include shrimp, pork, rice vermicelli, lettuce, mint and other herbs. They are usually served at room temperature with a dipping sauce, often a peanut-based sauce or a fish-sauce-based preparation.
Unlike fried spring rolls, gỏi cuốn are not deep-fried. Their freshness, visible fillings and soft rice-paper wrapper are central to the dish. English names vary: “fresh spring roll,” “summer roll” and “Vietnamese rice-paper roll” can all refer to this style.
The dish is sometimes confused with chả giò, which is a fried Vietnamese roll. Names also vary among Vietnamese-speaking communities and restaurants, but gỏi cuốn is the standard Vietnamese name for the fresh version. It is commonly served as an appetizer or light meal.