Vietnam is known as a country with a rich and diverse culinary culture.

Besides the national specialties: banh chung, banh com, pho, beef noodle
soup... we must mention fried spring rolls.
There is an opinion that fried spring rolls originated in China, following
people who migrated to Vietnam. However, I think that this fried spring roll
dish originated in Northern Vietnam.
To prepare fried spring rolls, we need to choose many different
ingredients. These ingredients are close and easy to find. We need to prepare
the necessary ingredients including wood ear mushrooms, carrots, eggs,
vermicelli, ground pork, green onions, and other spices. Put all the above
ingredients in a large bowl, mix well with a little seasoning and pepper to
taste, and leave for about 5 minutes for the filling to absorb the spices,
then add the eggs and mix well. If the spring rolls are dry, you can apply a
layer of water mixed with vinegar on the cake. This vinegar-mixed water
will both soften the spring rolls and help make the spring rolls crispier when
fried. Place the spring rolls on a clean cutting board, scoop out about 1 to 1.5
spoons of mixed filling, spread the filling into a spring roll shape, then pull
the spring rolls and start rolling them around to tighten them and put them on
the stove to fry.
What creates the soul of delicious fried spring rolls is the dipping
sauce. The dipping sauce is indispensable for making spring rolls rich. The
dish will be delicious with a bowl of dipping sauce made from fish sauce and
minced chili garlic.
When it comes to that dish, it reminds me of my family, everyone
sitting around the tray eating together, enjoying the food together, talking
happily together.
Fried spring rolls have become a very popular dish throughout Vietnam
and other countries around the world. It is not only present in ordinary daily
meals but also appears in ancestral worship trays. This is a dish with solemn
and noble meaning.