'A salad you can hold': Vietnamese fresh spring rolls find fans in US

Recognized by international food magazine TasteAtlas as one of the world's top 50 dishes, Vietnamese spring rolls goi cuon, or summer rolls, attract international food lovers with their quick prep, flavor, and healthy balance.

Spring rolls are packed with plastic wrapping at Savouré Vietnamese Eatery in Minnesota, U.S. Photo courtesy of the restaurant

Chef Lan, from Savouré Vietnamese Eatery in Minnesota, saw the potential of spring rolls in the Western food market. She began creating new versions to make the dish approachable for both locals and multicultural diners.

Beyond the traditional pork and shrimp, her spring roll collection includes new fillings like lemongrass chicken, soy-marinated tofu, and satay shrimp.

"Satay shrimp rolls are popular because the shrimp is marinated in a house-made sauce, not just boiled like in the traditional version," said Lan.

She still keeps core ingredients like rice paper, vermicelli, cucumber, carrots, and pickled radish. Americans' fast-paced lives make quick, nutritious meals appealing, Lan explained.

"Spring rolls are a convenient street food. They offer a balance of protein, vegetables, and carbs, and can be eaten on the move without forks or spoons," she added.

This, she believes, gives them an edge over other street foods or fast-food options in the U.S.

The eatery mainly serves takeout lunch customers. Photo courtesy of Lan

Located in a building in downtown Minneapolis, Savouré Vietnamese Eatery opened in 2022 with a small format focused on takeaway orders, catering, and food court deliveries. It is open Monday to Friday, from 11 a.m. to 1:30 p.m. Peak hours fall between noon and 1 p.m., when every 15 minutes, about 5 office workers come by to grab lunch.

A serving of two rolls costs $7 - $8 . Most customers order combos that pair spring rolls with banh mi or salted coffee.

Lan continued to cook Vietnamese food like pho and spring rolls after moving to the U.S. with her family, wanting her children to grow up with the flavors of home. Her recipes and culinary skills led her to meet the restaurant owner, and together they brought Vietnamese flavors to more people.

Americans usually do not have long lunch breaks, so in addition to ensuring food quality, the restaurant also places emphasis on preparation and service speed.

"From order to pick-up, it takes about a minute," she said.

Customers can also watch their food being made at the counter, reassuring them of the cleanliness and freshness. Local diners often comment on the flavor and texture.

"The shrimp is flavorful, the rice paper chewy, the noodles soft, and the vegetables crisp. Everything blends into a taste experience," said Ananth Pandian, 21, of Minneapolis.

Benjamin, 32, also from Minnesota, appreciates the veggie-forward nature of spring rolls, which make a refreshing lunch without the heaviness or saltiness of American fast food. He has tried every variety at the eatery and recommends the satay shrimp version for its fresh prawns.

Aside from spring rolls, the eatery also serves pho, banh mi, and bun thit nuong - grilled pork noodles. Photo courtesy of Lan

Olivia Bennett, 29, from Seattle, stopped by for lunch and chose lemongrass chicken and honey sesame pork rolls.

"It's like a salad you can hold, flavorful, neat, and perfect for eating while walking back to work," she said.

Among the 25 best Vietnamese restaurants in the U.S. listed by the Michelin Guide, 11 serve spring rolls. Many of these restaurants receive high ratings on Yelp, the California-based food review platform launched in 2004.

Chef Lan hopes to help promote Vietnamese food abroad through both spring rolls and other dishes like pho, grilled pork noodles, and coffee.

"I want to share my family's recipes with the world, not just for the taste, but to preserve and spread Vietnamese culinary culture," she said, adding that she hopes guests can feel the care and dedication in every dish crafted by Vietnamese hands.