Spring Rolls and Salad Rolls: The Perfect Start to Any Vietnamese Meal in Ottawa
If you’ve ever walked into a Vietnamese restaurant and wondered what to order first, the answer is almost always the same: spring rolls. Whether you prefer them crispy-fried or fresh-wrapped, Vietnamese spring rolls and salad rolls are the quintessential appetizer — and nobody in Ottawa does them better than Vietnam Palace Restaurant.
For over 35 years, Vietnam Palace has been serving Ottawa’s best Vietnamese appetizers from its home in the heart of Chinatown on Somerset Street. Our crispy spring rolls in Ottawa and fresh salad rolls in Ottawa have earned a devoted following among locals, tourists, and everyone in between. But what makes them so special? Let’s unwrap the story — one roll at a time.
Crispy Spring Rolls (Chả Giò): Ottawa’s Crunchiest Addiction
Let’s start with the crispy ones, because that’s usually what people think of when they hear “spring rolls.” At Vietnam Palace, our chả giò are a thing of beauty — golden, crackling shells filled with a savoury mixture that has been perfected over decades.
What’s Inside Vietnam Palace’s Crispy Spring Rolls?
The filling is where the magic happens. Unlike generic egg rolls that rely on cabbage and mystery meat, Vietnam Palace’s crispy spring rolls feature a carefully crafted blend of:
- Ground pork — seasoned with garlic, fish sauce, and black pepper
- Taro root — adding a subtle sweetness and starchy body that holds everything together
- Wood ear mushrooms — providing a delicate crunch and earthy flavour
- Glass noodles (miến) — thin, translucent noodles made from mung bean starch
- Carrots and onions — finely diced for texture and sweetness
Each ingredient is chopped, mixed, and seasoned by hand. The filling is then rolled into thin rice paper wrappers — not the thick wheat-based wrappers used for Chinese egg rolls — and fried until they achieve that distinctive, shattering crispiness that makes Vietnamese spring rolls unique.
The Art of the Perfect Fry
Frying spring rolls might seem simple, but it’s actually one of the most technique-dependent steps in Vietnamese cooking. The oil needs to be at exactly the right temperature — too hot and the wrapper burns before the filling cooks; too cool and the rolls absorb oil and become greasy.
At Vietnam Palace, the kitchen team uses a two-stage frying process. The rolls are first fried at a moderate temperature to cook the filling through, then briefly fried at a higher temperature to achieve that final golden, crispy exterior. This double-fry technique ensures the spring rolls are cooked perfectly inside and shatteringly crispy outside — every single time.
The result? A spring roll that crunches loudly when you bite through it, releasing a burst of savoury, aromatic filling. It’s a textural experience that’s simply unmatched.
How to Eat Crispy Spring Rolls Like a Vietnamese Local
Here’s a secret that most first-time Vietnamese diners don’t know: crispy spring rolls aren’t meant to be eaten on their own. The traditional way to enjoy them is as a wrapped roll:
- Take a large lettuce leaf (butter lettuce works best)
- Place a spring roll on the leaf
- Add a sprig of fresh mint and cilantro
- Add a few strands of pickled carrot and daikon (if available)
- Roll the lettuce around everything like a small burrito
- Dip the entire thing in nuoc cham (Vietnamese dipping sauce)
- Take a big bite and experience flavour nirvana
This wrapping technique transforms the spring roll from a simple fried appetizer into a complex, multi-textured experience. The crispy roll provides crunch and warmth. The lettuce adds cool freshness. The herbs contribute aromatic brightness. And the nuoc cham ties everything together with its sweet, sour, salty, and spicy notes.
At Vietnam Palace, every order of spring rolls comes with lettuce, herbs, and nuoc cham — because we serve them the way they’re meant to be eaten.
Fresh Salad Rolls (Gỏi Cuốn): Cool, Light, and Irresistible
While crispy spring rolls bring the crunch, fresh salad rolls bring the cool. These uncooked, rice paper-wrapped rolls are the yin to the spring roll’s yang — light where the other is rich, cool where the other is hot, delicate where the other is bold.
Inside Vietnam Palace’s Fresh Salad Rolls
Vietnam Palace’s gỏi cuốn are assembled fresh to order, ensuring maximum quality and freshness. Each roll contains:
- Poached shrimp — split in half and displayed beautifully through the translucent wrapper
- Rice vermicelli noodles — a small bundle of cooked noodles for substance
- Fresh lettuce — providing a crisp, green base
- Fresh herbs — Thai basil, mint, and cilantro for aromatic freshness
- Bean sprouts — optional but adding a lovely crunch
The rice paper wrapper, softened in warm water until pliable, holds everything together in a tight, elegant cylinder. When done properly — as Vietnam Palace does — the wrapper is soft and slightly chewy but not sticky or rubbery, and the filling ingredients are visible through the translucent skin like edible art.
The Peanut Hoisin Dipping Sauce
While crispy spring rolls are served with nuoc cham, fresh salad rolls traditionally come with a completely different sauce: peanut hoisin. This thick, rich sauce is made from hoisin sauce blended with peanut butter, garlic, chili, and a splash of water to reach the perfect dipping consistency.
At Vietnam Palace, the peanut hoisin sauce is made in-house and has a depth of flavour that bottled versions simply can’t match. It’s sweet, nutty, slightly savoury, and the perfect complement to the light, fresh rolls. Many customers order extra sauce on the side — and we never judge.
Why Fresh Salad Rolls Are a Health-Conscious Choice
If you’re watching your calorie intake but don’t want to sacrifice flavour, fresh salad rolls are your answer. They’re essentially a salad rolled in rice paper — no frying, no heavy sauces (until you dip, of course), and packed with lean protein and fresh vegetables.
Each roll is naturally gluten-free (rice paper contains no wheat), low in fat, and high in freshness. They’re proof that healthy eating and delicious eating are not mutually exclusive — especially when Vietnamese cooking is involved.
Crispy vs. Fresh: The Great Spring Roll Debate
At Vietnam Palace, we get asked this question all the time: “Which should I order — crispy or fresh?” The honest answer? Both. They’re entirely different experiences that complement each other beautifully.
But if we had to break it down:
- Choose crispy spring rolls if: You love crunchy textures, want something warm and savoury, enjoy interactive eating (the lettuce wrap technique), or need a hearty starter before a noodle bowl.
- Choose fresh salad rolls if: You prefer lighter fare, love the taste of fresh herbs, want something cool and refreshing, or are looking for a healthier option.
- Choose both if: You want the full Vietnam Palace appetizer experience. Order one of each and compare them side by side. You won’t regret it.
Beyond the Classics: Other Vietnamese Appetizers at Vietnam Palace
While spring rolls and salad rolls are the headliners, Vietnam Palace’s appetizer menu goes much deeper. Here are some other Vietnamese appetizers worth exploring:
Shrimp Chips (Bánh Phồng Tôm)
Light, airy, and addictively crunchy, these colourful shrimp chips are the perfect nibble while you wait for your main course. They’re made from tapioca starch and dried shrimp, then fried until they puff up into crispy, pastel-coloured clouds.
Vietnamese Crepes (Bánh Xèo)
Though technically a main course in Vietnam, many diners at Vietnam Palace order bánh xèo as a shared starter. These sizzling, turmeric-yellow crepes filled with shrimp, pork, and bean sprouts are wrapped in lettuce and herbs before dipping — similar to the spring roll experience but with an entirely different texture and flavour profile.
Papaya Salad (Gỏi Đu Đủ)
Shredded green papaya tossed with herbs, crushed peanuts, and a tangy lime dressing. This bright, crunchy salad is a perfect palate cleanser and adds a refreshing element to any meal.
Satay Skewers
Marinated meat threaded onto bamboo skewers and grilled until charred and smoky. Served with a peanut dipping sauce, these are a crowd-pleasing appetizer that pairs well with everything else on the menu.
The Perfect Appetizer Pairing: Spring Rolls + Pho
If there’s a more iconic Vietnamese meal combo than spring rolls and pho, we haven’t found it. The crispy, savoury spring rolls provide a textural contrast to the smooth, liquid warmth of a bowl of pho. Together, they represent the full spectrum of what Vietnamese cuisine can do — fried and simmered, crunchy and soft, handheld and spoon-fed.
At Vietnam Palace, the most popular order combination is exactly this: a plate of crispy spring rolls to start, followed by a steaming bowl of combination beef pho. It’s been the go-to for our customers since 1989, and it’s a tradition that shows no signs of slowing down.
Want to take it further? Add an order of fresh salad rolls and you’ve got the Vietnamese appetizer trifecta — plus three entirely different dipping sauces to play with (nuoc cham, peanut hoisin, and the hoisin-sriracha combo that comes with pho).
Making Vietnamese Appetizers at Home
Feeling inspired to try rolling your own? Here are some tips:
- For fresh rolls: Dip the rice paper in warm (not hot) water for just a few seconds. It continues to soften as you fill and roll. Over-soaking makes it too sticky to handle.
- For crispy rolls: Use Vietnamese rice paper wrappers, not wheat-based ones. Fry at 325°F first, then flash-fry at 375°F for the double-fry technique.
- The herbs matter: Don’t skip the fresh herbs. They’re not garnish — they’re integral to the flavour.
- Make nuoc cham: Mix fish sauce, lime juice, sugar, water, garlic, and chili. Adjust to your taste — it should be a balanced blend of all five flavours.
And if your homemade versions don’t quite measure up (no shame — it takes practice), you know where to get the gold standard.
Visit Vietnam Palace for Ottawa’s Best Vietnamese Appetizers
Whether you’re craving the satisfying crunch of crispy spring rolls in Ottawa or the cool freshness of salad rolls in Ottawa, Vietnam Palace Restaurant delivers the authentic experience every time. With 35+ years of practice and a family commitment to quality, every roll that leaves our kitchen is a small masterpiece.
Find us at 819 Somerset St W in Ottawa’s Chinatown. Check out our full menu and see the complete range of appetizers, soups, mains, and more that await you.
Hours: Monday 11AM–10PM | Wednesday–Friday 11AM–10PM | Saturday 10AM–10PM | Sunday 11AM–10PM | Closed Tuesday
Come Roll with Us
Book a table at Vietnam Palace and start your meal the right way — with the best spring rolls and salad rolls in Ottawa. Call us at (613) 238-6758 or email info@vietnampalacerestaurant.ca for reservations. Learn more about us or get in touch.
Crispy or fresh? Why not both? We’ll be ready. 🥢