Rice Paper Rolls & Summer Rolls — Vietnam’s Freshest Bites in Da Nang

Assorted Vietnamese summer rolls—shrimp, grilled pork, and egg—served with dipping sauce at Roly Poly in Da Nang

If you’ve explored the beaches and markets of Da Nang, you’ve seen cool, colorful rolls wrapped in thin sheets of rice paper. Depending on where you’re from, you might call them rice paper rolls, summer rolls, or even fresh spring rolls. In Vietnam, the traditional name is Gỏi Cuốn — “salad rolls.” Whatever the name, they’re a beloved example of Vietnamese freshness and balance.

What Are Rice Paper Rolls?

The term “rice paper rolls” highlights the wrapper: bánh tráng made from rice flour and water. Quickly dipped in warm water, it softens into a flexible, translucent sheet that holds a refreshing mix of herbs, noodles, vegetables, and protein.

  • Fresh herbs like mint, basil, and lettuce
  • Rice vermicelli noodles
  • Shrimp or slices of pork (tofu for a vegetarian option)
  • Crunchy vegetables such as cucumber or carrot

They’re served fresh and unfried, giving a light, chewy wrapper around crisp greens. At home in Vietnam, rolling is a social ritual — everyone builds their own bites and dips as they go.

What Are Summer Rolls?

“Summer rolls” is the English name popular in the U.S. and Australia. It captures the feel of the dish — cool, refreshing, perfect for warm weather. In practice, summer rolls and rice paper rolls are the same family: fresh ingredients in rice paper, served cold, not fried — and on many English menus they’re also listed as fresh spring rolls.

Gỏi Cuốn — The Vietnamese Name

In Vietnam, you’ll see Gỏi Cuốn (pronounced goy koon), literally “salad rolls.” It’s the cultural original of what English speakers call rice paper or summer rolls. Regional touches vary; on the central coast, rolls lean herb-forward with bright dipping sauces.

How They Differ From Spring Rolls

It’s easy to mix up the names. Here’s the quick distinction:

Feature Rice Paper / Summer Rolls Spring Rolls
Wrapper Rice paper (bánh tráng) Wheat or egg pastry
Cooking Served fresh (unfried) Deep-fried
Texture Soft, chewy, cool Crispy, hot
Typical Fillings Herbs, shrimp/pork/tofu, rice noodles Minced meat, mushrooms, cabbage
Sauce Peanut-hoisin or nước chấm Sweet chili or plum

Classic Dipping Sauces

  1. Peanut–Hoisin — creamy, nutty, a little sweet; great with shrimp or pork.
  2. Nước Chấm — fish sauce with lime, chili, garlic, and sugar; light and tangy.

Many locals enjoy both: a nutty dip for richness and a bright dip for contrast.

Hand holding a wooden tray with Vietnamese rice paper rolls and fish sauce at Roly Poly Fresh Spring Rolls & Coffee Da Nang
Fresh rice paper rolls with classic Vietnamese fish sauce — a Roly Poly favorite near My Khe Beach.
Five Vietnamese dipping sauces including peanut hoisin and nuoc cham in ceramic bowls at Roly Poly Da Nang
House-made dipping sauces: creamy peanut–hoisin, bright fish sauce nước chấm, and more.

Why They’re Perfect for Da Nang

With tropical weather and a beach lifestyle, fresh rolls make an ideal light lunch or snack. They’re hydrating, packed with herbs, and easy to enjoy after My Khe Beach or a stroll through Han Market — a delicious snapshot of Vietnam’s coastal cuisine.

Where to Try Them in Da Nang

You’ll find rice paper rolls and summer rolls across Da Nang — from street stalls to seaside cafés. For a fresh, hand-rolled plate, visit Roly Poly Fresh Spring Rolls & Coffee Da Nang in the An Thượng neighborhood, a short walk from My Khe Beach.

We roll to order with market herbs, soft rice noodles, and our signature dipping sauces — light, vibrant, and perfect for tropical heat.

Address: 05 An Thượng 6, Bắc Mỹ Phú, Ngũ Hành Sơn, Đà Nẵng, Vietnam
Hours: Mon–Sat, 10:00 AM–8:00 PM (Closed Sun)
Call: +84 327 306 076
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