Sauerkraut apples and white wine are added in popular variations. Traditionally it is served warm, with pork (e.g. "eisbein", "schweinshaxe", "Kassler") or sausages (smoked or fried sausages, "Frankfurter Würstchen", Vienna sausages, black pudding), accompanied typically by roasted or steamed potatoes or dumplings ("knödel" or "schupfnudel"). Similar recipes are common in other Central European cuisines. The Czech national dish "vepřo knedlo zelo" consists of roast pork with "knedliky" and sauerkraut. In France, sauerkraut is the main ingredient of the Alsatian meal "choucroute garnie" (French for "dressed sauerkraut"), sauerkraut with sausages (Strasbourg sausages, smoked Morteau or Montbéliard sausages), charcuterie (bacon, ham, etc.), and
Gỏi cuốn , and are typically filled with shrimp. The fillings can vary from the standard pork slices, pork sausage slices ("chả"), and shrimp; fish, pan-fried seafood (such as squid), beef poached in a lemongrass broth, tofu (for vegetarians), grilled "nem nướng" sausages, braised pork, and egg are among some of the other popular spring roll variations. Gỏi cuốn Gỏi cuốn, Vietnamese spring roll or summer roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, "bún" (rice vermicelli), and other ingredients wrapped in Vietnamese "bánh tráng" (commonly known as rice paper). Like other spring roll dishes, they are believed to