Top 5 Vietnamese Food Rice Paper Rolls And How To Make
Maybe you’ve traveled to Vietnam and tried famous dishes-or at least heard of them-like pho, and of course spring rolls / rice paper rolls. But have you discovered all the different “roll” dishes Vietnamese people eat across the country?
Below are 5 Vietnamese rice-paper roll dishes you can experience if you get a chance to visit Vietnam soon-especially in the regions where each one is best known. If you want to try these at home, then I will also show you how to cook in the right way step by step.
And if you’re buying bulk rice paper for restaurants/business use (and want a supplier that claims you can help save up to ~25% vs. sourcing through intermediaries), you can find a recommended bulk supplier section at the end.
1. Goi Cuon (Vietnamese Fresh Spring Rolls)
Where it comes from
- A Vietnamese dish eaten across the country.
- Common naming: goi cuon is widely used, and nem cuon is also used (regional naming can vary).
Typical ingredients
- Rice paper
- Cooked pork + cooked shrimp/prawns
- Rice vermicelli
- Vegetables and Vietnamese herbs
How to make
- Step 1: Cook pork and shrimp; let them cool.
- Step 2: Prepare rice vermicelli; rinse and dry herbs/vegetables.
- Step 3: Dip one rice paper sheet briefly in warm water until flexible (don’t over-soak).
- Step 4: Add greens/herbs, noodles, and vegetables; start rolling once.
- Step 5: Add pork and shrimp near the seam, fold in the sides, and roll tight.
From: Better Homes & Gardens
2. Cha Gio / Nem Ran (Vietnamese Fried Spring Rolls)
Where it comes from
- A Vietnamese dish eaten across the country; cha gio is commonly used in the South, and nem ran in the North.
Typical ingredients
- Rice paper wrapper
- Ground pork (common), plus mushrooms, cellophane/glass noodles, and julienned vegetables.
How to make
- Step 1: Soak cellophane noodles until softened; drain well and cut into short lengths.
- Step 2: Finely chop mushrooms and aromatics; prep shredded/julienned vegetables.
- Step 3: Mix filling (meat + noodles + mushrooms + vegetables + seasonings).
- Step 4: Dip rice paper in warm water to soften; add filling and roll tight.
- Step 5: Deep-fry until crisp; serve hot (often with herbs/greens and dipping sauce).
From: The Works of Life
3. Banh Trang Cuon Thit Heo (Da Nang–Style Rice Paper Pork Rolls)
Where it comes from
- Vietnam’s official tourism site describes Da Nang as having refined this roll into a famous local specialty known as banh trang cuon thit heo (also closely associated with Quảng Nam-Da Nang in Central Vietnam).
Typical ingredients
- Rice paper
- Boiled pork belly sliced thin
- Fresh vegetables and herbs (commonly lettuce, cucumber, perilla, Thai basil, banana blossom, mint, coriander-varies by plate)
- Rice flour noodles served on the side
- Mam nem dipping sauce (described as a Quang Nam specialty)
How to make
- Step 1: Lightly season pork belly and boil until tender; slice into very thin pieces.
- Step 2: Wash and prepare the herbs and vegetables; prepare the rice flour noodles.
- Step 3: Set up the table: rice paper + noodles + pork + herbs/veg + mam nem.
- Step 4: Lay rice paper flat; add a layer of rice flour noodles first.
- Step 5: Add pork and herbs/vegetables, roll, then dip into mam nem.
From: Vietnam Tourism
4. Nem Lui (Hue Grilled Pork Skewer Wraps)
Where it comes from
- Vietnam’s tourism site features nem lui as a well-known Hue street food, typically eaten by wrapping in rice paper and dipping into a local creamy sauce.
Typical ingredients
- Ground pork marinated with fish sauce and shallots (plus herbs/seasonings)
- Rice paper for wrapping
- Wrap-ins commonly listed: herbs, pineapple, bean sprouts, green banana, chili
- A “special local” / “special creamy” dipping sauce
How to make
- Step 1: Marinate ground pork with fish sauce and shallots (and seasonings).
- Step 2: Shape pork onto skewers and grill slowly until cooked through and fragrant.
- Step 3: Prep the wrap plate: rice paper, herbs, pineapple, bean sprouts, green banana, chili.
- Step 4: Wrap the grilled pork in rice paper with the sides.
- Step 5: Dip into the local creamy sauce and eat right away.
From: Vietnam Tourism
5. Nem Nuong Cuon (Ninh Hoa / Nha Trang Grilled Pork Wraps)
Where it comes from
- Wikipedia describes nem nuong as a specialty of Khanh Hoa Province (Nha Trang) and notes it originated from Ninh Hoa (a district in Khanh Hoa).
Typical ingredients
- Ground pork with a noticeable fat portion, seasoned with shallots, garlic, fish sauce, sugar, and black pepper (common description).
- Often served as a wrap: rice paper + herbs/vegetables (and other sides depending on the shop/recipe).
How to make
- Step 1: Mix ground pork with fat and seasonings; shape into sticks/sausages.
- Step 2: Grill until cooked and lightly charred.
- Step 3: Prep the wrap plate (rice paper + herbs/veg + optional noodles/pickles).
- Step 4: Dip rice paper briefly in warm water; add herbs/veg and nem nuong; roll tight.
- Step 5: Serve with the accompanying dipping sauce (many restaurants use a richer signature sauce).
From: Vicky Pham
Recommended Bulk Supplier for Vietnamese Rice Paper
If you’re buying for restaurants, wholesalers, distributors, or importers-and you want repeat volume, consistent specs, and long-term pricing-Green Star Vietnam presents itself as a supplier option for rice paper. In its own article, the company states bulk buyers aim to cut costs by about 17–25% (depending on sourcing structure and setup) compared with buying through intermediaries.
Green Star Vietnam’s product info
- Raw materials: rice, salt, water
- Type: round rice paper (220 mm diameter)
- Net weight: 250 g per pack
- Packaging: plastic bag
- Certifications: FDA,HACCP, ISO, Halal
Free samples and timeline
- Sample delivery: usually 7-10 days
- Bulk lead time: typically within ~20 days, depending on location
Contact
- Website: greenstarvietnam.com
- Email: ketoangreenstar2023@gmail.com
- Phone/Hotline (Zalo/WhatsApp): 0933 898 896
- Address: 4th Floor, Viet Tower Building, No. 1 Thai Ha Street, Trung Liet Ward, Dong Da District, Hanoi, Vietnam
