[8][9] Unlike other spring roll dishes, which are believed to originate from China, Vietnamese gỏi cuốn is a national creation using bánh tráng.

The bánh tráng (rice paper) is dipped in water, then laid flat on a plate with the desired amount of ingredients placed on top.

[2] In Vietnam and in various parts of Southeast Asia, Vietnamese can be seen hand-making bánh tráng (rice paper) and placing them on the rectangular bamboo trays around their houses.

In Cambodia, Vietnamese gỏi cuốn are called nime chao, meaning "raw rice paper"; they are produced by a different technique in the Siem Reap and Battambang areas from that in Vietnam.

Another dish called kuy tieu kat ("cut rice noodles") is created by steaming the water mixture and adding meat, vegetables and other assorted condiments.