Simple yet full of flavor, Vietnamese Spring Rolls are a true reflection of the country’s rich culinary heritage. Wrapped in delicate rice paper and filled with fresh, vibrant ingredients, this beloved dish captures the essence of Vietnam’s cuisine. Whether enjoyed at a bustling street market or a high-end restaurant, spring rolls offer a taste of authenticity that no visitor should miss.
What Are Vietnamese Spring Rolls?
Vietnamese Spring Rolls, known as “món cuốn”, are one of the most iconic dishes in Vietnamese cuisine. Loved for their fresh ingredients, balanced flavors and versatility, these rolls have gained popularity both in Vietnam and worldwide.
Unlike many elaborate dishes, the Vietnamese Spring Rolls recipe are simple. Each roll is a delicate combination of meat, seafood, fresh vegetables and a thin rice paper wrapper. Depending on the preparation, they can be light and refreshing when served fresh or crispy and flavorful when fried. No matter the style, these rolls highlight the Vietnamese art of flavor balance and culinary craftsmanship.
Each region in Vietnam has developed its own variation, adding a unique local touch to the dish. From the fresh and vibrant gỏi cuốn of the South, to the crispy and savory nem rán of the North and the fragrant, grilled nem lụi of Central Vietnam, every type of spring roll tells a story of its region’s culture and taste. This diversity is what makes Vietnamese Spring Rolls a standout dish on the global culinary map.
5 Types of Vietnamese Spring Rolls
Vietnamese Spring Rolls come in various forms, each offering a distinct combination of flavors, textures and ingredients. From light and fresh rolls to crispy, deep-fried delights, these variations reflect the richness and diversity of Vietnamese cuisine. Below are five of the most popular types:
| Type | Vietnamese Name | Description |
| Fresh Spring Rolls or Vietnamese Rice Paper Rolls | Gỏi Cuốn | A light and refreshing dish made with shrimp, pork, vermicelli noodles and fresh herbs, all wrapped in delicate rice paper. These rolls are served fresh, not fried, preserving the natural flavors and crisp textures of the ingredients. Typically paired with a rich hoisin peanut sauce, adding a slightly sweet and nutty contrast. |
| Fried Spring Rolls | Chả Giò (South) / Nem Rán (North) | A crispy and flavorful dish where ground meat (usually pork or crab), mushrooms, carrots and glass noodles are wrapped in rice paper and deep-fried until golden brown. The crispy exterior gives way to a savory, well-seasoned filling, often enjoyed with a sweet and tangy fish sauce or a spicy chili dip. |
| Hue-style Spring Rolls | Nem Lụi Huế | A specialty of Central Vietnam and a typical food in Hoi An, these rolls feature grilled pork skewers, often marinated in lemongrass and spices, then wrapped in rice paper with fresh vegetables. Unlike other spring rolls, they are served with a thick peanut sauce, which enhances the smoky, nutty flavors of the grilled meat. |
| Fish Spring Rolls | Chả Giò Cá | A seafood-based version of fried spring rolls, filled with flaky fish or seafood, combined with aromatic herbs and vegetables. The delicate seafood flavor is enhanced by a light, crispy shell, making these rolls an excellent choice for seafood lovers. Served with a tangy fish sauce or a mild chili dip. |
| Vegetarian Spring Rolls | Gỏi Cuốn Chay | A plant-based variation filled with tofu, mushrooms and a mix of fresh vegetables, offering a nutritious and flavorful alternative. The natural sweetness of the vegetables pairs well with soy-based or peanut dipping sauces, making this roll a favorite among vegetarians and health-conscious diners. |
Each type of spring roll is a testament to Vietnam’s rich culinary heritage, reflecting the country’s deep appreciation for fresh ingredients, balanced flavors and meticulous preparation. The best dipping sauce for Vietnamese Spring Rolls, whether a tangy fish sauce blend, a creamy peanut dip, or a spicy chili sauce, enhances the overall experience, making each bite a harmonious blend of textures and tastes.
Ingredients Used in Vietnamese Spring Rolls
The magic of healthy Vietnamese Spring Rolls lies in their simple yet flavorful ingredients, each playing a crucial role in creating the perfect harmony of taste and texture. Whether fresh or fried, every component contributes to the light, refreshing, yet deeply satisfying nature of this dish.
The key Vietnamese Spring Rolls ingredients include:
Rice Paper (Bánh Tráng)
These thin, delicate wrappers are made from rice flour and water, then dried into a translucent, flexible sheet. They soften quickly when dipped in water, allowing them to encase the filling without overpowering the flavors inside. For fried spring rolls, a sturdier version of rice paper helps achieve the perfect crispiness.
Protein Choices
The filling varies depending on the type of spring roll, with both meat-based and vegetarian options:
- Gỏi Cuốn (Fresh Spring Rolls): Commonly filled with shrimp, pork, or chicken, offering a balance of savory meatiness and refreshing herbs.
- Chả Giò / Nem Rán (Fried Spring Rolls): Typically made with a mixture of ground pork, minced shrimp, wood ear mushrooms, carrots and glass noodles, seasoned with garlic, shallots and fish sauce for depth of flavor.
- Nem Cua Bể (Crab Spring Rolls): A specialty of Northern Vietnam, these rolls feature fresh crab meat, combined with ground pork, taro and vermicelli, creating a rich, slightly sweet filling that pairs well with a light dipping sauce.
- Chả Giò Cá (Fish Spring Rolls): Made with flaky fish or seafood, mixed with lemongrass, onions and aromatic herbs, giving them a distinctively fresh and oceanic flavor.
- Chả Giò Chay (Vegetarian Spring Rolls): A plant-based alternative filled with tofu, mushrooms, carrots, jicama, taro and bean sprouts, offering a crunchy, earthy and slightly sweet taste. These rolls are perfect for those seeking a lighter yet equally satisfying option.
Vermicelli (Bún)
Soft and chewy rice noodles add a delicate texture, balancing the crunchiness of vegetables and the richness of the protein. In some variations, glass noodles (miến), made from mung beans or sweet potatoes, are used instead of vermicelli, offering a slightly firmer and more translucent bite. This substitution is common in fried spring rolls, as glass noodles help maintain structure and absorb flavors beautifully.
Vegetables
Cucumber, bean sprouts, pickled carrots and daikon radish provide a refreshing crunch, enhancing the contrast between textures in both fresh and fried rolls.
Fresh Herbs
Essential to Vietnamese cuisine, lettuce, mint, Thai basil, coriander and perilla leaves bring a burst of freshness and aromatic depth, making each bite light yet complex.
Dipping Sauces
No spring roll experience is complete without the perfect sauce. The most common are:
- Special fish sauce: A traditional fish sauce blend with garlic, lime juice, sugar and chili, delivering a perfect balance of sweet, salty and tangy flavors.
- Peanut Sauce: A creamy, nutty sauce made with hoisin sauce, peanut butter and garlic, adding richness and depth.
- Fermented Soybean Sauce (Tương Chấm): A specialty dipping sauce for Hue-style spring rolls, offering an umami-packed, slightly sweet taste.
With these carefully chosen ingredients, Vietnamese Spring Rolls embody the essence of balance between textures, flavors and freshness, creating a dish that is as delightful to eat as it is iconic in Vietnamese cuisine.
Where to Eat the Best Spring Rolls in Vietnam
Vietnam offers a diverse spring roll experience, with each region bringing its own flavors and preparation styles. Here are some of the best places to try them.
Hoi An (Central-style Spring Rolls)
1552 Bistro at Hoiana Resort & Golf
For an authentic Central Vietnamese dining experience, one of the best restaurants in Hoi An, 1552 Bistro at Hoiana Resort & Golf, is a must-visit. A highlight is Nem Lụi Huế, grilled pork skewers wrapped in fresh herbs and rice paper, served with peanut sauce. Guests can also enjoy a variety of expertly crafted spring rolls, showcasing the freshness and balance of Central Vietnamese flavors.
Another must-try dish is Mi Quang Hoi An, a signature Central Vietnamese noodle dish featuring turmeric-infused noodles, rich broth, and a mix of fresh herbs, peanuts, and crispy rice crackers, creating a perfect harmony of textures and flavors.
Beyond the culinary experience, dining at 1552 Bistro also means indulging in the world-class offerings of Hoiana Resort & Golf. You can enjoy luxurious accommodations, a stunning Championship-standard golf course and a variety of high-end entertainment options. You can also master how to make Vietnamese Spring Rolls by joining exclusive cooking classes, where skilled chefs share the secrets of authentic Vietnamese cuisine.
Morning Glory Restaurant
A staple of Hoi An’s dining scene, Morning Glory offers some of the best fresh and fried spring rolls in town. Using high-quality local ingredients, their rolls are packed with bold flavors and served with expertly crafted dipping sauces.
Morning Glory Restaurant’s Hoi An Chicken Rice is also a must-try, featuring fragrant rice, tender shredded chicken, and a flavorful blend of herbs and sauces.
Bale Well
For a hands-on dining experience, Bale Well is a must-visit. Here, you can build your own spring rolls by wrapping grilled pork skewers, crispy pancakes, fresh herbs, and pickled vegetables in rice paper. This interactive meal is both fun and delicious, making it a great choice for families or groups. If you’re still hungry, don’t miss their Cao Lau Hoi An, a signature dish with smoky noodles, savory broth, and tender pork.
MIX Restaurant
Offering a fusion of Vietnamese and Mediterranean cuisine, MIX Restaurant takes a creative approach to spring rolls. Their innovative fillings and diverse dipping sauces bring a fresh perspective to this traditional dish, making it an exciting stop for food lovers seeking something different.
The Secret Garden Hoi An
Tucked away in a tranquil courtyard, this restaurant specializes in traditional Hoi An flavors, including crispy fried spring rolls with a rich, savory filling. Its peaceful ambiance makes it a perfect escape from the bustling streets of the Old Town.
Tips: When visiting Hoi An, don’t miss out on White Rose Hoi An, a delicate specialty that perfectly represents the town’s culinary charm. These translucent dumplings are made from finely milled rice, stuffed with a flavorful mixture of shrimp or pork, then delicately steamed to perfection.
Hanoi (Northern-style Nem Rán)
Hanoi is home to some of the crispiest and most flavorful spring rolls in Vietnam, known locally as Nem Rán. These deep-fried delights feature a filling of ground pork, mushrooms, vermicelli and aromatics, wrapped in thin rice paper and fried to golden perfection. For an authentic experience, check out these must-visit spots:
Bún Chả Hương Liên
Famous for its legendary bún chả, this restaurant also serves excellent Nem Rán. It gained worldwide recognition when Barack Obama and Anthony Bourdain dined here, making it a must-visit for both food and history lovers.
Chả Cá Thăng Long
While best known for its grilled turmeric fish, this restaurant also serves some of the best Nem Rán in Hanoi. Their version is expertly fried to achieve a light, crisp texture while maintaining a juicy, flavorful filling.
Phở Cuốn Hương Mai
Specializing in phở cuốn (fresh rice noodle rolls), this restaurant also offers top-quality Nem Rán. Their perfectly fried spring rolls are a great complement to their signature dishes, making it an ideal spot for a full Northern Vietnamese meal.
Ho Chi Minh City (Southern-style Chả Giò & Gỏi Cuốn)
Southern Vietnamese cuisine is all about freshness and bold flavors and this is reflected in its two most famous spring roll varieties: Gỏi Cuốn (Vietnamese Rice Paper Rolls) and Chả Giò (Fried Spring Rolls). Here are some top spots to enjoy these delicacies:
Bếp Mẹ Ỉn
A beloved local spot, Bếp Mẹ Ỉn serves some of the best Gỏi Cuốn in the city. Their rolls are packed with succulent shrimp, pork, vermicelli and fresh herbs, all wrapped in delicate rice paper and served with a creamy peanut dipping sauce.
Nhà Hàng Ngon
Known for its wide selection of traditional Vietnamese dishes, Nhà Hàng Ngon is an excellent place to try authentic Chả Giò. Their perfectly crispy fried spring rolls, served with fresh lettuce and fragrant herbs, make for a delicious and well-balanced meal.
Cuc Gach Quan
A rustic, home-style restaurant popular with both locals and international visitors, Cuc Gach Quan serves high-quality Chả Giò that’s light, crispy and packed with rich flavors. Their use of fresh, organic ingredients makes their rolls even more special.
Secret Garden
A charming rooftop restaurant in the heart of Ho Chi Minh City, Secret Garden offers beautifully presented spring rolls with a homemade touch. The cozy ambiance and traditional flavors make it a must-visit spot for food lovers.
Tips for Enjoying Spring Rolls in Vietnam
Healthy Vietnamese Spring Rolls are best enjoyed with the right techniques and etiquette to fully appreciate their delicate flavors and textures. Here are some essential tips to elevate your experience:
Eat Them Fresh
Fresh spring rolls (Gỏi Cuốn) are best enjoyed immediately to keep their soft, chewy texture. Fried spring rolls (Chả Giò/Nem Rán) should be eaten hot for the perfect crunch. Waiting too long makes them soggy!
Dip Smartly
Dipping sauces enhance the flavor without overpowering your roll. Instead of soaking it, lightly dip each bite and choose the best dipping sauce for Vietnamese Spring Rolls based on the type you’re eating.
Try Regional Variations
Each region has its own style:
- Hanoi: Nem Rán – extra crispy, often served with bún chả.
- Hue & Hoi An: Nem Lụi – grilled pork skewers with peanut sauce.
- Ho Chi Minh City: Gỏi Cuốn – fresh, light rolls with shrimp and herbs.
Wrap Like a Pro
When making your own, don’t overfill, roll tightly but gently and choose soft rice paper for easier wrapping.
Pair with the Right Drink
Spring rolls pair wonderfully with Vietnamese beverages.
- Iced Jasmine Tea – Refreshing and light.
- Sugarcane Juice – Sweet and cooling.
- Vietnamese Beer – Pairs well with crispy rolls.
How to Make Vietnamese Spring Rolls at Home
You can recreate the authentic flavors of healthy Vietnamese Spring Rolls right in your own kitchen. Whether you enjoy the light, refreshing Gỏi Cuốn or the crispy, savory Chả Giò, these Vietnamese Spring Rolls recipes will help you craft the perfect rolls with fresh ingredients and traditional techniques.
Fresh Spring Rolls (Gỏi Cuốn) Recipe
Fresh Vietnamese Spring Rolls ingredients (for one serving)
- Rice paper (bánh tráng) – 2 sheets
- Cooked shrimp – 3 pieces (cut in half lengthwise)
- Boiled pork – 2 thin slices
- Vermicelli noodles (bún) – 30g (about a handful)
- Fresh herbs – A mix of lettuce, mint, basil and cilantro
- Vegetables – 3 thin cucumber strips, 3 thin carrot strips
Instructions
- Start by preparing all the ingredients. Boil the shrimp for about 2–3 minutes until fully cooked, then peel and cut them in half lengthwise. Similarly, boil the pork until tender, allow it to cool and slice it thinly. Meanwhile, soak the vermicelli noodles in warm water until they soften, then drain thoroughly. Wash all the fresh herbs and vegetables, then pat them dry to remove excess moisture.
- Next, prepare the rice paper for rolling. Fill a shallow dish with room-temperature water and gently dip one sheet of rice paper into the water for about 5 seconds. Be careful not to over-soak it, as this can cause the rice paper to become too sticky or fragile. Once softened, lay the rice paper flat on a clean, dry surface, such as a cutting board or plate.
- Now it’s time to assemble the spring rolls. Start by placing the shrimp halves, cut-side up, near the center of the rice paper. Just above the shrimp, arrange the pork slices in a straight line. Add a small handful of vermicelli noodles, followed by the fresh herbs and vegetables. To roll, first fold the sides of the rice paper inward to secure the filling. Then, gently roll from the bottom up, keeping the roll firm but not too tight, as too much pressure may cause the rice paper to tear.
- Once assembled, serve Vietnamese Rice Paper Rolls immediately with a flavorful dipping sauce.
Dipping Sauce (Nước Chấm)
To prepare the dipping sauce, combine 2 tablespoons of fish sauce, 1 tablespoon of sugar, 2 tablespoons of warm water and 1 tablespoon of fresh lime juice in a small bowl. Stir until the sugar dissolves completely. Add 1 minced garlic clove and 1 teaspoon of chopped chili (if desired) for extra depth of flavor.
Fried Spring Rolls (Chả Giò) Recipe
Ingredients (for one serving)
- Rice paper or spring roll wrappers – 5 sheets
- Ground pork (or shrimp) – 125g
- Minced mushrooms – 2,5 tbsp
- Shredded carrots – 2,5 tbsp
- Chopped vermicelli noodles (miến) – 2,5 tbsp
- Beaten egg – 2,5 tsp (to bind the mixture)
- Seasonings: ½ tsp fish sauce, salt and pepper to taste
- Cooking oil – For deep frying
Instructions
- Begin by preparing the filling. In a mixing bowl, combine the ground pork (or shrimp) with minced mushrooms, shredded carrots and chopped vermicelli noodles. Add the beaten egg, fish sauce, salt and pepper, then mix well until all ingredients are evenly incorporated. Let the mixture rest for a few minutes to allow the flavors to blend.
- Once the filling is ready, it’s time to wrap the spring rolls. Place a sheet of rice paper or spring roll wrapper on a clean surface. Spoon a small amount of the filling onto the lower third of the wrapper. Fold the sides inward to enclose the filling, then carefully roll from the bottom up, keeping the roll as tight as possible. If you are using rice paper, lightly moisten it with water before rolling to prevent cracking.
- To fry the rolls, heat a generous amount of oil in a pan to around 170°C (340°F). Once the oil is hot, carefully place the spring rolls into the pan, frying them in small batches to maintain an even temperature. Cook for about 4–5 minutes, turning occasionally, until the rolls turn golden brown and crispy. Once done, remove them from the oil and drain on paper towels to absorb excess oil.
- Serve the fried spring rolls while they are still hot, accompanied by fresh lettuce, herbs and a flavorful dipping sauce.
Extra Tip: If you want your spring rolls to be extra crispy and less prone to breaking, consider double-wrapping them with two sheets of rice paper before frying.
Dipping Sauce (Sweet Chili Sauce)
For the perfect dipping sauce, mix 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar and 1 tablespoon of water in a small bowl. Stir until the sugar dissolves completely, then add 1 tablespoon of sweet chili sauce for a slightly spicy and tangy kick. This sauce pairs beautifully with the crispy fried spring rolls.
For those eager to learn the art of Vietnamese cuisine, joining a cooking class in Hoi An is a fantastic experience. These classes offer hands-on lessons where guests can master how to make Vietnamese Spring Rolls and other traditional dishes like Banh Mi Hoi An, Cao Lau Hoi An… Guided by skilled chefs, participants not only enjoy a delicious meal but also take home authentic culinary skills to recreate these iconic flavors.
Conclusion
Vietnamese Spring Rolls are a cultural and culinary treasure, embodying the essence of Vietnam’s rich food heritage. From North to South, each region offers its own unique twist, making this dish a must-try for any traveler. When visiting Vietnam, don’t miss the chance to sample as many varieties as possible. No matter where you enjoy them, these humble yet flavorful rolls promise a delightful and authentic taste of Vietnamese cuisine.
