Prawns are listed as a main ingredient of Vietnamese gỏi cuốn. These fresh rice-paper rolls traditionally combine prawns with pork, vegetables, rice vermicelli, and herbs inside bánh tráng, commonly called rice paper.
Gỏi cuốn are assembled rather than deep-fried. The rice paper is briefly moistened, laid flat, filled, and rolled around the ingredients. The finished rolls are served fresh, usually at room temperature or chilled, which is why English menus often call them fresh spring rolls, salad rolls, or summer rolls.
Prawns are usually visible through the translucent wrapper, giving the rolls their characteristic striped or pink-and-white appearance. They are commonly paired with sliced boiled pork, lettuce, cucumber, mint, cilantro, and bún rice noodles. Dipping sauces include nước chấm, a fish-sauce-based condiment, and hoisin-peanut sauce.
Recipes vary by household and region, so seafood alternatives such as squid can appear in some versions. But the traditional ingredient description specifically lists prawns. Gỏi cuốn also differs from fried Vietnamese chả giò: the former uses fresh rice paper and remains uncooked on the outside, while the latter is wrapped and deep-fried.