Vietnamese spring rolls (goi cuon) are different to the Chinese and Thai spring rolls that are more commonly eaten in Europe and North American as they normally served at room temperature without being deep fried.
The ingredients which are placed inside the spring rolls varies, and the defining element of the Vietnamese spring roll is that the ingredients are wrapped in a thin rice paper called bahn trang in Vietnamese which is not then cooked. Popular fillings include pork sausage, cooked rice noodles, fish, prawns, lettuce leaves, egg, tofu and beef cooked gently in lemongrass broth. The filling are generally at room temperature and seasoned rather than spicy. Vietnamese spring rolls are meant to be fresh and delicate, and are normally accompanied by a sweet sticky dipping sauce and a dish of chopped chilli marinaded in vinegar.