The uniquely crispy fried exterior and rich filling of Vietnamese imperial rolls make a delicious appetizer and topping for a bowl of rice noodles.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Quang Tran | 2020-11-10 03:17:13 |  470,405 Views |
The perfect Vietnamese EGG ROLL recipe
Serious Mealtimes / Vy Tran
The Vietnamese’s ingenious use of ground rice led to the creation of rice paper a unique product of Vietnam that is now used as a wrapper for two national dishes: Vietnamese fresh spring rolls (summer or salad rolls) and fried spring rolls (imperial rolls). The imperial rolls go by different names depending on the region: chả giò in the south and nem rán in the north. To add to the confusion Vietnamese Americans began calling them egg rolls even though they are not made with the Chinese wheat-based egg roll wrappers. Chả giò was created as a party food and is often served as an appetizer at family gatherings. It is also one of the most popular street foods in Vietnam.
Serious Mealtimes / Vy Tran
