Gỏi cuốn are fresh (unfried) spring rolls: rice paper (bánh tráng) wrapped around cooked vermicelli, lettuce, fresh herbs (mint, perilla, Vietnamese basil), sliced pork, and whole shrimp visible through the translucent wrapper, served with hoisin-peanut dipping sauce.
Rice paper technique
Dip each sheet of dried rice paper in room-temperature water for 5–10 seconds — just until it begins to soften. It will continue softening after you remove it; do not soak until fully pliable or it will tear during rolling. Lay on a damp cloth.
The herb layer
Vietnamese fresh rolls carry more fresh herbs than most rolled dishes: mint, perilla, Vietnamese basil (húng quế), sawtooth herb. The herbs are placed so they show through the rice paper wrapper. This transparency is a quality marker — the diner can see what is inside before eating.