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By Ann Le
Published 2011
Vietnamese fried spring rolls are different from those of other Asian cultures because of their filling (lean pork, crab, shrimp, and mushrooms); the crisper and thinner rice paper used instead of the Asian egg roll wrapper; and the light frying method instead of the deep-frying used for Asian egg rolls. In addition, they are distinctive because they should be eaten with a handful of lettuce and fresh herbs wrapped around them, and they are dipped into nuoc cham (dipping sauce) before each