Fresh (not fried) rice paper rolls filled with cooked prawns, pork, vermicelli rice noodles, fresh herbs (perilla, mint, coriander), and bean sprouts — served at room temperature with nước chấm or hoisin-peanut dipping sauce. Gỏi cuốn are the clearest expression of the Vietnamese preference for fresh, bright, uncooked herb flavour as a structural meal element. The rolling technique, the filling order, and the translucency of the finished roll (through which the filling's colours are visible) are all specific and intentional.
**The rice paper (bánh tráng):** Round dried rice paper, 22cm diameter. Briefly dipped in warm (not hot) water for 8–10 seconds — long enough to become pliable and slightly sticky, not so long as to become completely soft and fragile (a fully softened rice paper tears during rolling and the roll falls apart at service). **The filling order:** The order in which filling components are placed determines the finished roll's visual appearance through the translucent paper — since the outermost layer (touching the paper) is what is seen from the outside: 1. Shrimp (2–3 halved lengthwise, placed cut-side-up along the far third of the rice paper) — these will be visible through the paper. 2. A layer of rice vermicelli. 3. Pork slices (or omit for vegetarian). 4. Herbs (large leaves of perilla or lettuce act as a structural liner holding the filling together). 5. Bean sprouts and additional herbs. **The rolling:** Fold the bottom edge of the rice paper over the filling. Fold in the sides (like an envelope). Roll firmly forward, maintaining pressure to produce a tight, compact roll. The roll should feel firm and the filling should be compressed enough not to shift during handling. Decisive moment: The rice paper dipping time — 8–10 seconds in warm water. Under-dipped: the paper tears during rolling from insufficient pliability. Over-dipped: the paper tears during rolling from being too soft and fragile. The correct paper: pliable enough to fold without cracking, firm enough to roll without tearing.
Naomi Duguid & Jeffrey Alford, *Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia* (2000); Naomi Duguid, *Burma: Rivers of Flavor* (2012)