overview
There is a year-round dish that is present in most of the menus of Vietnamese restaurants abroad: A dish so famous that many locals consider it their specialty and give it its own name. : “Fried spring rolls of the North and spring rolls of the South.
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spring rolls
Fried spring rolls were introduced to Hanoi from the South and this dish quickly became a favorite of Hanoians, and to express their affection as well as to commemorate the true origin of the dish, the locals here Here they call spring rolls “Saigon spring rolls”. “.
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Contrary to popular belief, Vietnamese people do not eat fried spring rolls with rice every day. In fact, it is a favorite dish during special occasions like Tet and other family festivals. Spring rolls are not always accompanied by rice, but are also seen with round vermicelli in the mouth-watering noodle dish.
Ingredients for making spring rolls vary from place to place, but usually include minced lean pork, sea crab or shrimp, shiitake mushrooms, dried onions, duck/chicken eggs, pepper, salt and spices. There are also special variations of the traditional pork roll, such as Nem crab or Nem crab Be.
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Whatever the dish, all ingredients are mixed well before wrapping with rice paper into small rolls. These rolls are then fried in boiling oil. The cooked rolls are usually garnished with fresh lettuce and herbs.
About the dipping sauce
Foreigners may not know that the bowl of fish sauce is not the same dish in a Vietnamese meal. Each dish will have its own requirements for dipping sauce and with fried spring rolls, the bartender must have a skillful hand. A bowl of quality dipping sauce for this dish should be a harmonious combination of flavors such as lime juice, sugar, chili and pepper, and fish sauce.
Learn how to make Vietnamese spring rolls.
Source: https://traveland.com.vn
