I am a huge fan of Vietnamese spring rolls (Chả giò – roughly means “minced pork rolls” in Vietnamese. The filling is made of mince pork, shrimp, crab meat, with shredded carrots, mung bean noodles (cellophane noodles/glass noodles), and the end result is utterly delicious and tantalizing. The deep-fried, crunchy, and golden brown exterior is just another bonus!
The most refreshing part about Vietnamese spring rolls (Chả giò) is that they can be served with fresh herbs and lettuce leaves. Eat them as is, of course, with nuoc cham (Vietnamese dipping sauce), or wrap your Chả giò with fresh lettuce leaves and other aromatic herbs such as mint leaves (my favourite). Either way, they are deeply satisfying!
Note sure if I can ever get bored of this dish!