| Name
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Description
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| Bánh cuốn
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Rice flour rolls stuffed with ground pork, prawns, and wood ear mushroom, they are eaten in a variety of ways with many side dishes, including chả (sausage).
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| Bì cuốn
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Rice paper rolls with the bì mixture of thinly shredded pork and thinly shredded pork skin tossed with powdered toasted rice, among other ingredients, along with salad; it is similar to summer rolls.
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| Bò bía (Vietnamese-style popiah)
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Stir-fried jicama and carrots are mixed with Chinese sausage and shredded scrambled eggs, all wrapped in a rice paper roll, dipped into a spicy peanut sauce (with freshly roasted and ground peanuts). It is of Chinese (Hokkien/Chaozhou) origin, having been brought over by the immigrants. In Saigon (particularly in Chợ Lớn), it is common to see old Teochew men or women selling bò bía at their roadside stands. The name bò bía phonetically resembles its original name popiah in the Teochew language.
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| Chả giò or nem rán (northern)
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A kind of spring roll (sometimes referred to as egg roll), it is deep-fried flour rolls filled with pork, yam, crab, shrimp, rice vermicelli, mushrooms ("wood ear") and other ingredients. The spring roll goes by many names – as many people actually use (falsely) the word "spring roll" while referring to the fresh transparent rice paper rolls (discussed below as "summer rolls"), where the rice paper is dipped into water to soften, and then rolled up with various ingredients. Traditionally, these rolls are made with a rice-paper wrapper, but in recent years, Vietnamese chefs outside of Vietnam have changed the recipe to use a wheat-flour wrapper.
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| Gỏi cuốn
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Also known as Vietnamese fresh rolls, salad rolls, or summer rolls, they are rice-paper rolls that often include shrimp, herbs, pork, rice vermicelli, and other ingredients wrapped up and dipped in nước chấm or peanut sauce. Spring rolls almost constitute an entire category of Vietnamese foods, as the many different kinds of spring rolls have different ingredients in them.
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