One of the most popular dishes of Vietnamese cuisine is Fried Spring Roll. Most of foreigners wish to taste this food at least once when traveling to Vietnam.
Nem rán (Northern style)
The main ingredient of Fried Sring Roll is commonly seasoned mince, mushrooms, and diced vegetables such as carrot, kohlrabi and jicama, rolled up in a sheet of moist rice paper. The roll is then deep fried until the rice paper coat turns crispy and golden brown.
The ingredients, however, are not fixed. The most used meat is pork, but you can use crab, shrimp, chicken, and sometimes snails (in northern Vietnam). If you use diced carrots and jicama, the mixture will be a little bit crunchy matching the crispy fried rice paper, but the juice from these vegetables can make the rolls soften after a short time. If the rolls are stored for a long time, mashed sweet potato or mung beans may be used instead to keep the rolls crispy. Or, you can also mix bean sprouts and rice vermicelli. Eggs and various spices can be added, depends on your style. Sometimes, the ingredients can be julienned taro roots and carrots in case you can’t find jicama. Taro roots give the roll a fat and crunchy taste.
Fried Spring Roll can be eaten by itself, dipped into nước chấm or nước mắm pha (fish sauce mixed with lemon juice or vinegar, water, sugar, garlic and chili pepper). Usually it is served with a dish of rau sống (fresh vegetables) containing several kinds of vegetable such as lettuce, coriander, etc.
Out of these complicated instructions, you can make a spring roll easily with the help from our Chef in The Au Co Cruises cooking demonstration class. Tasting a delicious fried spring roll made by you and witnessing the beautiful scenery of Halong Bay will be surely your unforgettable experience.
(Reference from Wikipedia)