Vietnam’s Fried Spring Rolls Captivates Global Palates at South African Debut

At a recent culinary event in South Africa, Vietnam’s “nem cuon”, or fresh spring rolls, garnered much praise from international guests.


The Vietnamese Embassy in South Africa, along with the Association of ASEAN Countries in Pretoria (APC), on April 25 hosted a Cultural Exchange event, VNA reported.

Foreign friends enjoy the Vietnamese traditional disk of Nem ran (crispy spring rolls).

Speaking at the opening of the event, APC Chairman, Ambassador Hoang Sy Cuong said that this event is an opportunity for ASEAN countries to bring the culture of Southeast Asian countries closer to international friends in general. and South Africa in particular. The event was even more meaningful as it helped raise more than 150 sets of blankets for children in difficulty in South Africa.

Ambassador Hoang Sy Cuong highlighted its role in bridging Southeast Asian culture with South Africa.

The event showcased iconic Vietnamese dishes like crispy fried spring rolls and refreshing fresh spring rolls (Goi Cuon), captivating international palates.

Nem ran is made with rice paper and filled with shredded pork, cooked prawns, shredded taro, wood ear mushrooms and vegetables. The rolls are fried until golden and crispy. They are often served wrapped with lettuce and herbs, with a dipping sauce made of fish sauce, lemon, and sugar.

Attendees make fresh spring rolls.
Vietnam’s Fried Spring Rolls Introduced to Global Community in South Africa

Attendees even had hands-on experience making Goi cuon, with guidance from embassy chefs.

Goi Cuon, salad roll, summer roll, fresh spring roll, spring roll, or rice paper roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese Banh Trang (commonly known as rice paper or cold roll). Unlike other spring roll dishes which are believed to have originated from China, Vietnamese Goi Cuon is the country’s creation using rice paper.

Goi Cuon is served fresh while others are served fried, like the Vietnamese Cha Gio. They are served at room temperature (or cooled) and are not deep-fried or cooked on the outside.

For many, it was their first taste of Vietnamese spring rolls, and a new opportunity to roll these delights themselves with the finest ingredients.

A booth to promote Vietnamese agricultural products.

Also at the event, the embassy held a booth to promote Vietnamese agricultural products. Coffee, green tea, pepper, instant pho noodles, cashew nuts, and coconut milk products attracted a lot of attention from attendees.

Participating in the event were South African princesses in the provinces of Eastern Cape, Free State, Mpumalanga, and many members of the Diplomatic Corps in Pretoria (IDSA).

Last year, renowned food magazine Taste Atlas listed Vietnamese ‘nem ran’ as one of the 100 most popular appetizers in the world.

Hannah Nguyen