Goi Cuon is a Vietnamese appetizer that translates to salad roll. It is also known as nem cuon, nem roll, fresh roll, and summer roll. Goi Cuon is made by rolling lettuce, vegetables, fresh herbs, bun (thin rice noodles), and shrimp or pork in banh trang (rice paper wrapper). It is traditionally served with tuong xao (hoisin dipping sauce). It may also be served with a peanut sauce or nuoc cham (red pepper fish dipping sauce). These rolls are a healthy variation to other fried Asian rolls.
The banh trang (rice paper wrappers) take a little practice to prevent from tearing, so set aside a few extra if you have never worked with them before. These rolls are served at room temperature, so make sure you use the freshest ingredients. I rolled the goi cuon on my wooden cutting board. The wrapper stuck a little, but never tore as I pulled to wrap the goi cuon. I refrigerated a few extra for Chad to take to work the next day. He said they still tasted great for lunch.