Vietnamese Spring rolls

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Spring rolls is an umbrella term used in Western culture to describe disparate varieties of filled, rolled appetizers similar to the Chinese chūn juǎn, from which the term was derived. East and Southeast Asian cuisine foods referred to by the term have different names depending on their country of origin, as well as the type of wrapper, fillings, and cooking techniques used.

They are commonly eaten in certain Asian countries, most notably China, Vietnam, Malaysia, Singapore, Indonesia and Philippines.
These traditional Vietnamese spring rolls or Cha Gio were originally made for royalty, hence the nickname ‘Imperial Rolls’. The combination of ingredients not only makes for a scrumptious dish, but also ensures that the spring rolls are healthy and have a good balance of the yin and the yang.

These Vietnamese spring rolls are wheat-free and can be served anytime. They are good as appetizers during main meals and perfect as snacks. The food with minced pork is called chả giò (southern Vietnam), nem, or Nem rán (northern Vietnam). Rice papers are always used as the wrappers in Vietnam. Vietnamese restaurants in western countries tend to use the Chinese eggroll wrappers due to the unavailability of rice papers initially. However, some restaurants have slowly reverted back to using rice papers now that they are widely available.

A dipping sauce is a must have with the Vietnamese Spring Roll, giving it a refreshing taste of sweet and sour, and a tinge of spiciness which are came from fish sauce, lime, garlic, sugar, small red and green peppers and water.
 

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