Fried spring roll is a traditional and popular dish to each Vietnamese. However, have you ever wondered if you can find something new in the taste, flavor and process the crunchy spring roll, unique but still very Vietnamese? Let’s discover 10 strange Vietnamese fried spring rolls you should try.
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Creativity shown in the stuffing, crust adjustment and the combination with Phu Do mussel vermicelli and fine sweet-and-sour sauce makes diners enjoy each spring roll in curiosity and different feelings.
Chicken spring roll
Not to mention traditional spring rolls with pork stuffing, chicken spring roll made from minced chicken marinated with spices, scallion and sweet corn, and wrapped in shape of flower very attractively. Hot, crispy and petite spring rolls in the shape of gentle petals, served with sweet-and-sour sauce, Phu Do mussel vermicelli and fresh herbs will create the balance of taste and nutrition.
Snail spring roll
If you are a lover of boiled snails, you will never miss the new dish, snail spring roll with tasty snails, shiso and lemongrass. Snail spring roll seems simple but you should be meticulous in selecting fresh snails, preserving and semi-processing them. Snails and lemongrass are a timid couple. Gentle spiciness blends with snail flesh absorbed the sweet-and-sour sauce and shiso will strengthen the taste, the crunchiness and toughness without a need to add any spices.
Beef spring roll with betel leaves
Beef spring roll with betel leaves is well served with rice by many diners. However, you can change the beef stuffing a little bit by rolling the styled betel leaves, then cover with the rice paper. After frying, the spring rolls are yellow, standing out on the charming green color of betel leaves with the better taste and aroma. This dish is familiar to the Southerners, but pretty strange to the Northerners.
Sea crab spring roll
Different from Hai Phong sea crabspring roll, the new-style sea crab spring roll with the main stuff of torn sea crab and laksa leaves, marinated finely. Instead of the traditional square shape, the new-style spring roll is wrapped in the triangle shape, creating the feeling of “mouth satisfaction” with the crispy crust. Yellow spring rolls with the firm and tasty crab meat outstanding on a plate of Phu Do ivory-white mussel vermicelli, intermingled laksa leaves and sauce, create an irresistible attraction.
Stick spring roll
Snacks always remind us of our childhood filled with memories. The restaurateur is also on tenterhooks of making the spring roll associated with the childhood, attracting children or just simply recalling each person to their teen-age. Stick spring roll and stick rice spring roll in the shape of candies and cookies, draw our curiosity by its both familiarity and strangeness.
The sticky spring roll is very crunchy with the crust rolled over the ground meat stuffing adroitly and firmly. You will feel like returning to your sweet childhood as you enjoy the crispy spring rolls with the well done ground meat stuffing and the sweet-and-sour sauce.
Sticky rice spring roll
Candy-shaped sticky rice spring rolls are reminiscent of your childhood when you were infatuated with winning a candy on the school-yard or excited when your parents gifted you candy. Not colorful or frilled, sticky rice spring rolls are rustic with the charming flavor of sticky rice, coconut, lettuce and fresh herbs.
Crunchy spring roll
Like its name, the crunchy spring roll is varied to be different from the traditional spring roll. To be preserved long and keep its crunchiness even when it is not hot anymore, the chef makes the traditional stuffing including ground meat and a mixture of vegetables without cassava vermicelli, egg and cloud ear fungus.
Shrimp spring roll
Common spring rolls include small shrimps and other kinds of stuffing. However, the shrimp spring roll with carefully marinated peeled field shrimp and ground meat becomes a delicious and nutritious seafood spring roll.
Mushroom spring roll
The sweet and cool taste of torn mushroom stuffing in the mushroom spring roll will surely refresh the aroma of traditional spring roll.
Banana spring roll
Compared with “main” dishes above, banana spring roll is favorably called a “perfect dessert”. Bite a piece of banana spring roll, you can feel the softness, aroma and sweetness of banana and the crunchiness of crust which seem simple but very alluring.
It is great to enjoy banana spring roll with the sweet-and-sour sauce, Pho Do mussel vermicelli and herbs such as coriander, shiso, lettuce and chili. The sauce is made from sugar, vinegar, fish-sauce, water, seasoning powder, carrot, papaya, minced garlic, chopped chili with a particular quantification and tips to have sourness, saltiness and gentle sweetness, Phu Do mussel vermicelli includes scab-shaped and small vermicelli strips which are delicious and moderate, not as big and hard as “bun la”.
Tips: If Phu Do mussel vermicelli is not available, you can enjoy the spring roll with normal vermicelli. Put on your bowl some vermicelli, vegetables; cut spring rolls into pieces; sprinkle the sauce with papaya slices to create the yummy mixed vermicelli. Otherwise, you can wrap the spring roll with vermicelli, vegetables, ground cucumber and the sweet-and-sour sauce like eating other rolled foods.
Crunchy spring roll brings the hope of Vietnamese youngsters that in the future the first fast-food chain of Vietnam will be launched to introduce Vietnamese traditional foods to international friends.
Where to find Vietnamese fried spring rolls in Hanoi. If you traveling to Hanoi, you can enjoy these dishes at:
No. 5 Nha Chung, Hoan Kiem, Hanoi
No. 14 Tong Duy Tan, Hoan Kiem, Hanoi
No. 14 Nguyen Van Ngoc, Ba Dinh, Hanoi
R1-L1-03A Royal City Business Center, 72A Nguyen Trai, Thanh Xuan, Hanoi
T5-L1-08 Times City Business Center, 458 Minh Khai, Hanoi