Gỏi cuốn

Gỏi cuốn,(Vietnamese pronunciation:[ɣɔj˧˩kuən˧˦])nem cuốn,salad roll,summer roll,fresh spring roll, orrice paper rollis aVietnamesedish traditionally consisting ofpork,prawn, vegetables,bún(rice vermicelli), and other ingredients wrapped inbánh tráng(commonly known as rice paper or cold roll).Unlike other spring roll dishes, which are believed to originate from China, Vietnamese gỏi cuốn is a national creation usingbánh tráng.
Gỏi cuốn are served fresh, unlike similar rolls that are fried, like the Vietnamesechả giò.They are served at room temperature (or cooled) and are not cooked on the outside.
Thebánh tráng(rice paper) is dipped in water, then laid flat on a plate with the desired amount of ingredients placed on top. The freshgỏi cuốnis then rolled up and ready to be eaten.Gỏi cuốncan be served withtương xào(also known ashoisin sauce), which consists of groundtương(tương đenortương xay) and mixed coconut water (or broth), before being stir-fried with garlic and some sugar and then sprinkled with chili powder and ground peanuts. Alternatively,gỏi cuốncan be served with peanut sauce or other Vietnamese dipping sauces, such asnước chấm, a condiment based on fish sauce.
In Vietnam and in various parts of Southeast Asia, Vietnamese can be seen hand-makingbánh tráng(rice paper) and placing them on the rectangular bamboo trays around their houses. Traditionally,gỏi cuốnare eaten with a large group of people at a home setting.
In southern Vietnam, these rolls are calledgỏi cuốn, meaning salad rolls, while in northern Vietnam, these rolls are callednem cuốn, meaningnemrolls. In central Vietnam, they are simply called "rice paper" rolls. In the West, these rolls are called by several different English names, including "salad roll", "spring roll" and "summer roll." Sometimes the word "Vietnamese" is added at the beginning of these words; for example, inHong Kong, they are called "Vietnamese rolls", and in Australia and the United States they may be called "Vietnamese spring rolls" (although specifically inAustraliathey may sometimes be referred to as "cold rolls"). Some Asian restaurants in the United States also refer to them as "crystal rolls", "soft rolls" or "salad rolls". The name "summer roll" was popularized by someVietnamese Americanrestaurants for easier marketing and as a seasonal play on the term "spring roll".  But many Vietnamese American restaurants still use "spring roll" as the English translation.
Fresh rolls are easily distinguished from similar rolls by the fact that they are not fried, and the ingredients used are different from (deep-fried) Vietnamese egg rolls. 
In Cambodia, Vietnamesegỏi cuốnare callednime chao, meaning "raw rice paper"; they are produced by a different technique in the Siem Reap and Battambang areas from that in Vietnam. Another dish calledkuy tieu kat("cut rice noodles") is created by steaming the water mixture and adding meat, vegetables and other assorted condiments. In Japan, they are called nama harumaki(生春巻き,"raw spring rolls"), and are typically filled with shrimp.
The fillings can vary from the standard pork slices, Vietnamese sausage slices (chả), and shrimp; fish, pan-fried seafood (such as squid), beef poached in a lemongrass broth, tofu (for vegetarians), grillednem nướngsausages, braised pork, and egg are among some of the other popular spring roll variations.