Vietnamese Spring Rolls
It is about time that goi cuon, one of the true staples of Vietnam, receives an honorable mention. Fresh Vietnamese spring rolls, also called salad or summer rolls, can be found on pretty much every menu throughout the country. I’ve completely lost track of how many times we’ve had them since we got here (we’ve probably surpassed our spring-roll-count from Berlin where Tony used to make them quite frequently).
What totally perplexes me, again and again, is how foreign travelers avoid them like the plague. What’s wrong with fresh herbs, vermicelli and shrimp rolled up in moistened rice paper? How about variations with grilled pork, beef, chicken or fish? Doesn’t that sound delicious? Well, apparently not. Rather than choosing this healthy snack, many tourists go for the Chinese-style fried spring rolls. Greasy spring rolls dripping in oil. Yuck! Needless to say, I’m not a fan.
Perhaps, they haven’t tasted any of the dipping sauces that accompany the fresh rolls. The choices are between hoisin sauce, peanut sauce, or nuoc cham, my favorite dip made of lime juice, water, sugar and fish sauce, which takes the dish to another level.
My advice: move out of your comfort zone and cut down on fat. You’re welcome. 😉