Another food which was originally from French is Spring rolls. At first, that French woman tried to make a business out of this food in Hanoi. However, she did not really succeed because the meat she used was very dry when being fried.
A Hanoi connoisseur gave her an advice, which was to add some vegetables to make the pastry before frying the dish. She followed the advice and achieved an excellent result. The food became one of the most favorite dishes of people in the capital of Vietnam and they called it Spring rolls.
Until today, after many years of being localized, the pastry of Spring rolls contains not only meat and bean sprouts but also eggs and chopped ear mushrooms. During the process of making the dish, wrapping the pastry inside the rice paper is the hardest stage. You need to be completely careful not to break the rice paper. Otherwise, the spring roll will look unattractive and the pastry will come outside the cover.
After being fried, the spring rolls need to be crispy on the outside and soft on the inside. Also, the color of each piece has to be the same, which is golden. And they will have the tastiest flavor when you have them with soya sauce.
Explore more:
How to make Fresh Spring Rolls
Best Food in the North of Vietnam
