Fried spring rolls have long been an indispensable dish in the Vietnamese year-end tray and are very popular in everyday life. From the North to the South, from the plains to the mountains, although it is called with many different names, but with a simple way and attractive taste, fried spring rolls has become one of the hallmarks of Vietnamese cuisine.
 
In terms of origin, fried spring rolls originated from China's Dim Sum and quickly became a popular dish in most countries around the world. In Korea, this dish is called Chungwon, Japanese called Harumaki or Lumpia is the name of fried spring rolls in Indonesia and the Philippines, Germans call them Frühlingsrolle and the French call them Rouleau de prin¬temps. Even in Vietnam, Northern people call it fried spring rolls, Central people call it cha ram and Southern people call it spring roll. Although derived from a Chinese dish, fried spring rolls have been Vietnameseized and become a national dish, the quintessential specialty of Vietnamese cuisine.
 
Can be liked and popularized around the world as such because the ingredients of fried spring rolls are very rich, easy to find and can be changed flexibly. But nowhere is fried spring rolls with the blend of many unique ingredients like in Vietnam. In fried spring rolls, there is the transformation of the rice grain into a fine powder coated with multi-spring leaves, the fragrant fish sauce droplets made from shrimp and fish, with the combination of many natural foods and flavors.
 
Also, processing fried spring rolls requires a lot of work right from the preparation of ingredients with full ingredients including minced meat (including lean meat and fat to make the spring roll more creamy and not dry), eggs or duck. Vermicelli, some types of tubers such as kohlrabi, carrots, sweet potatoes for longer crispy fried rolls. However, many families still use bean sprouts, jicama beans in spring rolls, even though these ingredients contain a lot of water, making the spring rolls crunchy and quickly soft when cooled. To make the spring rolls fragrant, the ingredients also include shiitakes, wood ear fungus, onions, fresh onions and coriander. In addition, to just eat, in the spring rolls also add some spices such as sugar, fish sauce, pepper ... And of course, there is no shortage of multi-spring leaves, also known as rice rolls.
 
After preparing the ingredients, we begin to process it. If using vermicelli, underground the water until soft, then cut into small pieces. Wood ear mushrooms and shiitakes soaked in hot water to bloom, washed and chopped. The tubers washed, peeled, sliced. Onions and garlic, crushed and chopped. Finished preliminary processing, we mix and puree all of the above ingredients, season to taste, then beat the eggs and stir well. Mixing the ingredients not only helps the seasoning to soak evenly, just to eat it, but also helps the ingredients to blend together easier and the spring rolls are also stronger. Roll the spring rolls requires dexterity so that the spring rolls are evenly round, not torn. Before rolling spring rolls, soaked vinegar to dilute all over the leaves. This not only makes the spring rolls soft and easy to pack, but also makes fried spring rolls more golden and crispy. Then spread the spring rolls evenly in the top middle, fold the sides of the banyan leaf and roll.
 
Compared with the preparation and preliminary processing steps, the processing of spring rolls is simpler. Put the pan on the stove, pour the oil, wait until the hot oil is old, we gently put the spring rolls in the pan to fry. When frying, be very skillful for spring rolls to cook evenly, but should not turn over much, easily break them. When the spring rolls are ripe, golden crispy and fragrant, take them to a plate.
 
Such fried spring rolls are half finished. The remaining important step is to make the sauce. There are many people who think that spring rolls are delicious or not due to the sauce. For a delicious bowl of dipping sauce should be mixed with warm water and dissolved sugar, MSG first. Then add vinegar, lemon juice, fish sauce. The secret to having a beautiful natural color for the bowl of dipping sauce is to pound a few ripe red peppers that have removed the seeds and add a lemon wedge separated from the shrimp. Should drop this chili, lemon cloves with garlic and finely chopped cilantro so that these spices float evenly, the sauce bowl will be more beautiful.
 
To make the dish more appealing and beautiful presentation also becomes an important requirement. We can arrange a layer of tomatoes, sliced ​​cucumbers around the plate, raw vegetables underneath and fried spring rolls on top so that the dish has all the colors. Fried spring roll is a dish that has a rich and varied enjoyment, it can become the main dish in a family meal, can be eaten with vermicelli and melon donation or become a common dish ...
 
Not only delicious, spring rolls also contain many important values ​​and meanings, in terms of value, this is both a nutritious dish and a culinary item that attracts many domestic customers and tourists. foreign. With international friends, dishes such as pho, spring rolls, dummies ... have become attractive marks of Vietnamese cuisine. But perhaps, the dish's 'deep hidden beauty' lies in its beautiful meaning. Diverse materials evoke the richness and variety of life. All are together smoothly together as unanimity, attachment, harmony between human and human.
 
Vietnamese cuisine with nine basic characteristics, like the historian Han Nguyen Nguyen Nha, fried spring rolls are now a pure Vietnamese dish with harmony or diversity, low fat, rich flavor, delicious and delicious.

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