Hand rolls, salad rolls, fresh rolls… They go by many names and they make an excellent appetizer, especially with the weather starting to change. As we get closer to Spring I start looking for lighter, fresher menu options and am less likely to choose the heavier, comfort foods that I do in Winter.

Our travel partners at AMA have shared a customizable recipe for Gỏi cuốn (Vietnamese for “salad rolls”) that they use on the AMADara, their ship that cruises the Mekong.  We recommend using all the herb options listed as mint, basil and cilantro are very refreshing together.  The chive flower is used as a garnish.

Gỏi Cuốn Ingredients

10 pc dried rice paper
2/3 cups cooked sliced pork/cooked peeled prawn/tofu for vegetarian
3 Tbsp and 1 tsp fresh rice noodle (cooked)
2 Tbsp vegetables (carrot, bean sprout, mango, etc.)
3 Tbsp and 1 tsp salad & herbs (mint leaves, basil, cilantro, lettuce)
2 Tbsp Chive Flower

Vietnamese Fish Sauce Dip (Nuc Cham) Ingredients

2 Tbsp plain fish sauce
1 Tbsp lime juice
4 Tbsp hot water
2 Tbsp sugar
1 Tbsp red chili finely chopped
1 Tbsp crushed garlic
2 Tbsp blended peanut (optional)

Full Recipe HERE.


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