**I believe Alison addressed spring rolls in one of her blogs. There is some discrepancy about the naming of "spring" rolls versus "summer" rolls versus egg rolls, etc.
But...in my Chinese-Vietnamese family, they are called technically "gỏi cuốn" and the fillings are mostly raw; the entire roll is neither pan fried nor fried.
The outside wrapping is made of rice paper, and you can fill the insides with mostly anything, but usually the common fillings are rice noodles and: shrimp, fried tofu/veggie mix, boiled pork, and a julienned pork mixture. Sometimes, with hotpot meals, seafood or beef can be used. Rarely are other types of beef or chicken used. Usually, there's a dipping sauce like fish sauce/lemon/shredded carrots (nuoc mam) or a hoisin-peanut sauce.
This is a typical picture of spring rolls, ones we'd eat at my house and that you can find on Vietnamese menus. For the veggies, you'd put in
- bean sprouts
- slices of cucumber
- thai basil
- cilantro
- chives
- sometimes for kicks: lotus root, tomato, roasted peanuts
And there are some more exotic herbs put in, which sometimes people find too strong for them! For instance, I was eating one in my room the other day and my roommate said it smelled like a jungle. I will list them here with their real names and what I call them at home.
I wish I could have gone home to take pics of these herbs in person, but I got them from this website:http://kitchentoworld.com/vietnam-ingredients/fresh-herbs-in-vietnamese-cuisine/
I also vouch that these herbs make or break Vietnamese food, and paler versions of spring rolls only have lettuce, cucumber, and fewer of these herbs. Rau tía tô or Vietnamese Perilla - This leaf is called "chicken leaf" in my house because it goes well with chicken. It's a long thin leaf that grows on little stalks and has an identifying dark mark on the top, shaped like a U. It has a more bitter taste and is "zingy."
RAU RĂM or Vietnamese coriander KINH GIỚI or "Vietnamese Balm" or "vietnamese lemon mint Rau húng lủi or "Spearmint" Rau Diep Ca or "Fish Mint" or "Fish Herb"
Interestingly, to some friends, these all taste just like leaves. Or bitter leaves. But for me, I've grown up remembering their individual tastes and how they contribute to the overall taste of a dish, and I can identify them by sight and smell.
There are other herbs you can put in too, but these are the basic ones, and people in my family make a fuss if these aren't present.
That's all for now; hope it was informational! :)
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