Vietnamese Spring Rolls Histamine Information

Vietnamese spring rolls, also known as Gỏi cuốn, are traditionally composed of pork, shrimp, vermicelli noodles, and various fresh herbs wrapped in bánh tráng, or rice paper. These ingredients are minimally processed and don't appear on the list of foods with high histamine content, nor do they fall under the category of histamine liberators or substances that delay the breakdown of histamine. The pork and shrimp used in spring rolls, when fresh, contain low levels of histamine. However, if left to decay or improperly stored, these can become rich in histamine because this biogenic amine increases in tissue during spoilage (Ercan and El SN et al., 2016). The other ingredients, i.e., rice vermicelli noodles and fresh herbs, are generally regarded as safe for those sensitive to histamine. However, the dipping sauce accompanying Vietnamese spring rolls typically contains fish sauce, a high-histamine content product. The process of making fish sauce involves fermentation, a reaction that causes histamine to develop, hence potentially experiencing a surge in histamine levels after consumption. It's also critical to pay attention to the freshness of the ingredients used in the spring rolls, as histamine develops over time in food storage and older ingredients could have higher histamine levels. In the absence of confirmed research directly linking Vietnamese spring rolls to histamine levels, it is crucial to exercise individual discretion, particularly with regards to the inclusion of fish sauce and freshness of ingredients in the meal. References: 1. Ercan, N. & El, S.N. (2016). Effects of thermal processing and storage on bioactive amines in meat and meat products. Journal of Food Quality, 39(6), 681-691. Please note: This product has not been researched well enough to publish any comprehensive information thus far; our team is working hard to explore this further. More specific data will be available soon.