Spring rolls or imperial rolls: what's the difference?

It is THE question we get asked most often at the stall: what is the difference between a spring roll and an imperial roll? Short answer: one is fresh, the other is fried. But there is more to it!

The spring roll — gỏi cuốn in Vietnamese — is wrapped in a soft, translucent rice paper, with no cooking at all. Inside: rice vermicelli, lettuce, fresh herbs and, depending on the version, pork, fresh shrimp or vegetables. It is fresh, light and fragrant — perfect in summer, or whenever you want to eat healthy without sacrificing flavour. It is best dipped in our homemade peanut sauce.

The imperial roll — chả giò — is its indulgent cousin: a filling of meat, vegetables and vermicelli, rolled tight and fried until golden and crispy. You dip it in sweet-and-sour fish sauce (nước chấm) and hear it crunch with every bite. It is the guilty pleasure of many of our regulars.

At Danh Pham Cuisine, both families are well represented: spring rolls with pork, fresh shrimp or vegetables, imperial rolls with chicken, and our pork egg rolls. All hand-rolled, just like at home.

So — fresh or fried? Our honest answer: take both. That is what most of our customers do anyway, and nobody has ever complained.