How to Assemble a Vietnamese Spring Roll

Published on Friday, June 5, 2009, by CHOW Video Team / Edit Post

How to Assemble a Vietnamese Spring Roll

Anne Le, co-owner of Tamarine restaurant in Palo Alto, California (and former co-owner of Bong Su in San Francisco), warns against over- or understuffing Vietnamese spring rolls. And be sure to bury the pointy bean sprouts in the middle so they don’t tear your rice paper. (Here’s Le’s shrimp spring roll recipe for you to try.) Le also counsels spring-roll-makers on softening the rice paper, how to keep the rolls fresh, and what to dip them in.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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  • These are so beautifully assembled. Mine look asymmetrical. Now I know what to do.

  • Hi KaimukiMan,

    I asked Anne Le about your query, and her response was:

    "Fried rolls are Egg Rolls. Fresh rolls are usually called Spring Rolls or Summer Rolls. Many restaurants misname them, it’s a common mistake."

    Thanks!

    Meredith of CHOW

  • I've seen all kinds of names in English. In Vietnamese, "goi cuon" seems to work. I think I'm missing some diacritical marks.

    These are among my very favorite things in the world to eat.

  • I always thought the fried ones were spring rolls and the un-fried were summer rolls. Can somebody clarify please.