Vietnamese Spring Roll or Goi Cuon Tom Thit is a refreshing appetizer made up of shrimp, pork, thin rice vermicelli noodles, and an assortment of vegetables rolled in rice paper. They are served at room temperature with a side of peanut dipping sauce or alternatively, Vietnamese fish sauce dipping sauce. This dish is best eaten in Spring and Summer when fresh herbs such as Perilla, Sorrel, and Chinese chives, are plentiful and cheap. However, it’s been cold and rainy. I need this dish now to remind me of warmer weather. The pathetic-looking and expensive Vietnamese herbs at this time of year will have to do.
There are many Vietnamese restaurants around the country that have spring rolls on the menu. You can try it or you can learnt how they make it
Once you make this dish at home, you’d realize that it doesn’t take too much time to prepare, tastes delicious, and costs so much less to make at home than to eat out at restaurants.
