They are soft, uncooked rolls made with a filling rolled up in rice paper wrappers. The wheat-based spring roll wrappers are never used.
The fillings include cooked meats, chopped fresh vegetables and herbs. The traditional dipping sauce for Fresh Spring Rolls is called “Nuoc cham” in Vietnamese: it is made of chile paste, fish sauce, lime juice, garlic, sugar and water.
Called “Sayur Poh Piah” in Malaysian and “goi cuon” in Vietnamese.