Vietnamese cuisine is always attractive in the eyes of international diners.

Spring rolls

Spring rolls are also prepared with a thin layer of rice paper combined with the filling inside being meat of choice such as pork, beef or seafood such as shrimp, crab...

However, unlike spring rolls, this dish does not need to be fried but uses cooked fillings along with herbs wrapped in rice paper (dipped in water to soften) and served with fish sauce, garlic, chili, or soy sauce, butter, black bean sauce, and fish sauce. Spring rolls are often eaten in the summer, bringing a fresh and light feeling.

Spring roll

Similar to spring rolls, spring rolls are usually made from pork and fresh shrimp, peeled and chopped, along with wood ear mushrooms, carrots, etc., wrapped in thin rice paper, then deep-fried. The spring rolls are fried until golden brown, drained of oil, crispy on the outside, soft and fragrant on the inside, and dipped in a sweet and sour fish sauce, creating an irresistible flavor.

Spring rolls are often served as an appetizer, but can also be used as an attractive main dish. Besides the traditional filling, people also prepare the dish in many different ways such as seafood spring rolls, fish spring rolls, or vegetarian spring rolls...

Not only in Vietnam, today Vietnamese restaurants in many countries around the world serve this special delicious dish.