Gỏi cuốn: Difference between revisions
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{{short description|Vietnamese dish}} |
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[[Image:East-asian-food-spring-rolls-3.jpg|thumb|right|150px|Summer roll]] |
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{{Infobox prepared food |
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[[Image:East-asian-food-spring-rolls-1.jpg|thumb|right|150px|Typical summer roll ingredients]] |
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| name = Gỏi cuốn / cold roll |
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| image = Gỏi cuốn.jpg |
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| caption = Vietnamese spring rolls (gỏi cuốn) |
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| alternate_name = {{hlist|Nem cuốn|fresh spring roll|summer roll|salad roll|cold roll|rice paper roll}} |
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| country = [[Vietnam]] |
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| region = Regions of Vietnam |
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| creator = |
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| course = [[Hors d'oeuvre]] |
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| type = |
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| served = Room temperature |
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| main_ingredient = {{hlist|Pork|prawns|vegetables|''[[rice vermicelli|bún]]''|''[[bánh tráng]]''}} |
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| variations = |
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| calories = |
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| other = |
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}} |
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'''''Gỏi cuốn''''',<ref>{{Cite book |title=Multicultural Handbook of Food, Nutrition and Dietetics |publisher=Wiley-Blackwell |year=2012 |editor-last=Thaker |editor-first=Aruna |pages=171 |editor-last2=Barton |editor-first2=Arlene}}</ref> ({{IPA-all|ɣɔj˧˩ kuən˧˦}}) '''nem cuốn''', '''salad roll''', '''summer roll''',<ref name="Herman"/> '''fresh spring roll''', or '''rice paper roll'''<ref>[https://web.archive.org/web/20111126002958/http://www.ocregister.com/articles/dat-271038-thanh-pork.html Spring roll showdown in Little Saigon], Orange County Register (archived from [http://www.ocregister.com/articles/dat-271038-thanh-pork.html the original] on 2011-11-26).</ref><ref>{{Cite web |url=https://www.cnn.com/travel/article/vietnam-food-dishes/index.html |title=40 delicious Vietnamese dishes |last=Helen |first=Clark |last2=Miller |first2=Karryn |date=2017-07-12 |website=CNN Travel}}</ref><ref>{{Cite web |url=https://www.oyumm.com/recipes/vietnamese-spring-rolls/ |title=Vietnamese Spring Rolls Recipe |website=O'Yumm Recipes |access-date=2015-11-02 |archive-date=2018-08-06 |archive-url=https://web.archive.org/web/20180806024717/https://www.oyumm.com/recipes/vietnamese-spring-rolls/ |url-status=dead }}</ref><ref>{{Cite web |url=http://www.brodard.net/Home/ |title=Brodard Chateau – Vietnamese Cuisine – Garden Grove |website=www.brodard.net}}</ref><ref>{{Cite web |url=https://abc7chicago.com/archive/8629396/ |title=Vietnamese spring rolls at Saigon Bistro, 6244 N. California Ave. |date=2012-04-21 |website=ABC7 Chicago}}</ref> is a [[Vietnamese cuisine|Vietnamese]] dish traditionally consisting of [[pork]], [[Shrimp and prawn as food|prawn]], vegetables, ''bún'' ([[rice vermicelli]]), and other ingredients wrapped in ''[[bánh tráng]]'' (commonly known as rice paper or cold roll).<ref>{{Cite book |title=Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors |last=Nguyen |first=Andrea |page=32}}</ref><ref>{{Cite book |title=The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon |last=Le |first=Ann |page=56}}</ref> Unlike other spring roll dishes, which are believed to originate from China, Vietnamese gỏi cuốn is a national creation using ''bánh tráng''.<ref>[https://www.thrillist.com/eat/nation/the-differences-between-egg-rolls-spring-rolls-popiah-and-lumpia Beyond Egg Rolls: 9 Spring Rolls Everyone Should Know About], Thrillist</ref><ref>[https://www.willflyforfood.net/2017/08/20/vietnam-goi-cuon-vietnamese-spring-rolls-are-fresh-recipe/ VIETNAM: Gỏi Cuốn Vietnamese Spring Rolls are Fresh! (Recipe)], Will Fly for Food</ref> |
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'''Summer rolls''' (gỏi cuốn in [[Vietnam|Vietnamese]]) are unfried wraps with [[pork]], [[shrimp]], [[herb]]s, [[rice vermicelli]], and other ingredients wrapped in [[rice paper]]. Summer rolls are often confused with [[spring roll]]s, which are typically stuffed with pork/shrimp, cabbage, and bean thread vermicelli and are always fried. Summer rolls are normally dipped in either a simple sauce consisting of hoisin sauce, garlic, peanut butter, and water which are boiled until well blended or a combination of fish sauce, garlic, sugar, lime, and carrot. |
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Gỏi cuốn are served fresh, unlike similar rolls that are fried, like the Vietnamese ''[[chả giò]]''.<ref>{{Cite web |url=http://talk.onevietnam.org/practical-culture-have-your-spring-roll-and-eat-it-too/ |title=Vietnamese Spring Rolls – A Taste for Any Season |date=2010-07-16 |website=Vietnam Talking Points |archive-url=https://web.archive.org/web/20160303044633/http://talk.onevietnam.org/practical-culture-have-your-spring-roll-and-eat-it-too/ |archive-date=2016-03-03 |url-status=dead |access-date=2016-02-16}}</ref> They are served at room temperature (or cooled) and are not cooked on the outside. |
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Although typically served as an appetizer in the United States, summer rolls typically compose a full meal in Vietnam. Unlike spring rolls, summer rolls are not fried and are served either cold or at room temperature. |
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==Preparation== |
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In some restaurants, gỏi cuốn is mistranslated as "spring roll." |
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[[File:Summer roll.jpg|thumb|right|''Gỏi cuốn'' with accompaniments: [[tương]] and fresh chili]] |
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[[File:Spring rolls.webmhd.webm|thumb|right|Video demonstration of summer roll preparation]] |
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[[File:Vietnamese salad roll.jpg|thumbnail|right|A plate of gỏi cuốn]] |
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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.<ref name="Herman">{{Cite web |url=http://www.nyfjournal.com/2012/03/vietnamese-summer-rolls-goi-cuon/ |title=Vietnamese Summer Rolls - Gỏi Cuốn |last=Herman |first=Michael |date=2012-03-25 |website=New York Food Journal}}</ref> |
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In Vietnam and in various parts of Southeast Asia, Vietnamese can be seen hand-making ''[[bánh tráng]]'' (rice paper) and placing them on the rectangular bamboo trays around their houses. Traditionally, ''gỏi cuốn'' are eaten with a large group of people at a home setting.<ref>{{Cite news |url=https://www.latimes.com/food/la-fo-find-20101007-story.html |title=The Find: Dat Thanh in Westminster |last=Clements |first=Miles |date=2010-10-07 |work=Los Angeles Times}}</ref><ref>{{Cite news |url=https://www.latimes.com/archives/la-xpm-1997-sep-25-ca-35806-story.html |title=A Real Meal for Under $4? It's True |last=Jacobson |first=Max |date=1997-09-25 |work=Los Angeles Times}}</ref> |
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==Regional== |
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In southern Vietnam, these rolls are called ''gỏi cuốn'', meaning salad rolls, while in northern Vietnam, these rolls are called ''nem cuốn'', meaning ''nem'' rolls. 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, in [[Hong Kong]], they are called "Vietnamese rolls", and in Australia and the United States they may be called "Vietnamese spring rolls" (although specifically in [[Australia]] they 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 some [[Vietnamese American]] restaurants 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. |
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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. |
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In Cambodia, Vietnamese ''gỏi cuốn'' are called ''nime 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 called ''kuy 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 {{nihongo|nama harumaki|生春巻き|"raw spring rolls"}}, and are typically filled with shrimp. |
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==Variants== |
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[[File:Vegetarian vietnam rolls.jpg|thumb|Vegetarian gỏi cuốn filled with vegetables and dipped in [[tương]]]] |
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[[File:Gỏi Cuốn Chay Vietnamese Fresh Vegetarian Spring Roll 2019-1599.jpg|thumb|Vegetarian gỏi cuốn with vegetarian [[chả lụa|chả]]]] |
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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), grilled ''nem nướng'' sausages, braised pork, and egg are among some of the other popular spring roll variations. |
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==See also== |
==See also== |
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* [[Chả]] |
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* [[Nem rán|Nem]] |
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* [[Rice noodles]] |
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* [[Spring roll]] |
* [[Spring roll]] |
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* [[Nime chow]] |
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==References== |
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<references /> |
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==External links== |
==External links== |
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{{Commons category|Gỏi cuốn|lcfirst=yes}} |
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* [http://www.chooseveg.com/summer-roll.asp Video demonstrating how to make a summer roll] |
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{{Cookbook|Summer Roll}} |
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* [http://www.recipelink.com/ch/2002/october/jocpartyfoods3.html Summer roll recipe] |
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{{DEFAULTSORT:Goi cuon}} |
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{{food-stub}} |
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| ⚫ | |||
[[Category:Appetizers]] |
[[Category:Appetizers]] |
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[[Category:Articles containing video clips]] |
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[[ja:生春巻き]] |
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[[Category:Stuffed dishes]] |
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[[Category:Vietnamese pork dishes]] |
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[[Category:Vietnamese seafood dishes]] |
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[[Category:Rice flour dishes]] |
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Latest revision as of 12:35, 7 January 2025
 Vietnamese spring rolls (gỏi cuốn) | |
| Alternative names |
|
|---|---|
| Course | Hors d'oeuvre |
| Place of origin | Vietnam |
| Region or state | Regions of Vietnam |
| Serving temperature | Room temperature |
| Main ingredients |
|
Gỏi cuốn,[1] (IPA: [ɣɔj˧˩ kuən˧˦]) nem cuốn, salad roll, summer roll,[2] fresh spring roll, or rice paper roll[3][4][5][6][7] 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).[8][9] Unlike other spring roll dishes, which are believed to originate from China, Vietnamese gỏi cuốn is a national creation using bánh tráng.[10][11]
Gỏi cuốn are served fresh, unlike similar rolls that are fried, like the Vietnamese chả giò.[12] They are served at room temperature (or cooled) and are not cooked on the outside.
Preparation
[edit]
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.[2]
In Vietnam and in various parts of Southeast Asia, Vietnamese can be seen hand-making bánh tráng (rice paper) and placing them on the rectangular bamboo trays around their houses. Traditionally, gỏi cuốn are eaten with a large group of people at a home setting.[13][14]
Regional
[edit]In southern Vietnam, these rolls are called gỏi cuốn, meaning salad rolls, while in northern Vietnam, these rolls are called nem cuốn, meaning nem rolls. 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, in Hong Kong, they are called "Vietnamese rolls", and in Australia and the United States they may be called "Vietnamese spring rolls" (although specifically in Australia they 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 some Vietnamese American restaurants 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, Vietnamese gỏi cuốn are called nime 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 called kuy 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.
Variants
[edit]
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), grilled nem nướng sausages, braised pork, and egg are among some of the other popular spring roll variations.
See also
[edit]References
[edit]- ^ Thaker, Aruna; Barton, Arlene, eds. (2012). Multicultural Handbook of Food, Nutrition and Dietetics. Wiley-Blackwell. p. 171.
- ^ a b Herman, Michael (2012-03-25). "Vietnamese Summer Rolls - Gỏi Cuốn". New York Food Journal.
- ^ Spring roll showdown in Little Saigon, Orange County Register (archived from the original on 2011-11-26).
- ^ Helen, Clark; Miller, Karryn (2017-07-12). "40 delicious Vietnamese dishes". CNN Travel.
- ^ "Vietnamese Spring Rolls Recipe". O'Yumm Recipes. Archived from the original on 2018-08-06. Retrieved 2015-11-02.
- ^ "Brodard Chateau – Vietnamese Cuisine – Garden Grove". www.brodard.net.
- ^ "Vietnamese spring rolls at Saigon Bistro, 6244 N. California Ave". ABC7 Chicago. 2012-04-21.
- ^ Nguyen, Andrea. Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors. p. 32.
- ^ Le, Ann. The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon. p. 56.
- ^ Beyond Egg Rolls: 9 Spring Rolls Everyone Should Know About, Thrillist
- ^ VIETNAM: Gỏi Cuốn Vietnamese Spring Rolls are Fresh! (Recipe), Will Fly for Food
- ^ "Vietnamese Spring Rolls – A Taste for Any Season". Vietnam Talking Points. 2010-07-16. Archived from the original on 2016-03-03. Retrieved 2016-02-16.
- ^ Clements, Miles (2010-10-07). "The Find: Dat Thanh in Westminster". Los Angeles Times.
- ^ Jacobson, Max (1997-09-25). "A Real Meal for Under $4? It's True". Los Angeles Times.
External links
[edit]
