Ingredients for this stunning dish are unbelievably simple: minced shoulder pork, chopped soaked cellophane noodles, crushed soaked dried shiitake mushroom, wood ear mushroom, and finely chopped spring onion. Besides, we can also use bean sprouts, grated kohlrabi, carrot, jicama, eggs, pepper and even crab meat to make the stuffing tastier. All that ingredients are mixed well, creating a flavorful mixture. A moderate amount of stuffing is put in a rice sheet, wrapped into rolls, dropped into pan and deep fried in boiled cooking oil. Charming smell of fried rolls spreads out the whole kitchen – an unmistakable flavor: very tasty and attractive. In the sizzle sound of boiling fat, spring rolls turns nicely golden brown, and creates charming smell like soliciting the diners.

Lettuce, watermint, perilla and marjoram is carefully washed, drained and presented in a plate. Dipping sauce, with balanced sweet, sour and spicy taste will make the food much more attractive. Some pickles made from sliced carrot and kohlrabi mixed with vinegar and sugar, served with spring rolls also add flavour to the dish. 

Reputation of spring rolls has spreaded beyond the country to all over the world. Foreigners coming to Viet Nam, when being asked about the food they like best, often reply “it is sping rolls”.

                                                        Source: Hanoi’s cuisine - Hanoi City Tourism Department