Vegetable Spring Rolls

Fried spring rolls are called "nam" in the north of Vietnam, "charms" in the central region of Vietnam and "chazo" in the south of the country.

The main ingredients of the dish are slightly different from one region to another, but usually consist of dried mushrooms, minced pork, wood ear, green onions, dry pasta, sprouted mung beans, eggs, spices and seasonings, salt, pepper, vegetable oil, greens, lettuce , carrots, rice noodles, which are well mixed and then wrapped in rice paper.

After rolling the filling with sheets of rice paper, brown the rolls until the rice paper is crispy and golden brown. Put the fried rolls on a plate with some fresh herbs.

To prepare the sauce, mix the ingredients so as to get a delicious fish sauce of a pleasant sweet-sour taste with some water and fresh chopped garlic and chili. Filling spring rolls can have shrimp or crab for seafood lovers, or can eliminate pork and turn on tofu to serve vegetarians.

Roasted spring rolls are not only a favorite dish in the Vietnamese daily menu, but also an indispensable dish on a tray for each family's food offered to ancestors on the eve of the New Year according to the lunar calendar.

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