Gỏi cuốn

Gỏi cuốn, nem cuốn, salad roll, summer roll, fresh spring roll, or rice paper roll is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in bánh 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 using bánh tráng. Gỏi cuốn are served fresh, unlike similar rolls that are fried, like the Vietnamese chả giò. They are served at room temperature (or cooled) and are not cooked on the outside. The bánh tráng (rice paper) is dipped in water, then laid flat on a plate with the desired amount of ingredients placed on top. The fresh gỏi cuốn is then rolled up and ready to be eaten. Gỏi cuốn can be served with tương xào (also known as hoisin sauce), which consists of ground tương (tương đen or tương 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 cuốn can be served with peanut sauce or other Vietnamese dipping sauces, such as nước chấm, a condiment based on fish sauce.

Source: Wikipedia