In terms of food diversity, spring rolls are at the top of the list because making one requires many ingredients, containing all four food groups: carbohydrates from vermicelli; protein from meat and eggs; fat from meat and oil during frying; and vitamins and minerals from various vegetables.
Fried spring rolls contain a lot of food, so this dish is also high in calories. According to the calorie chart of the Vietnam Institute of Nutrition, on average, 100g of spring rolls contain 137 calories, and after frying, this calorie count increases to about 150 calories/100g.
We shouldn't consume fried spring rolls continuously because they are high in calories and undergo a thorough frying process, resulting in significant loss of nutrients. This can lead to weight gain and obesity after each Tet holiday. In particular, people with dyslipidemia, diabetes, or those who are overweight or obese should limit their consumption.
You should only eat 1-2 spring rolls per meal, depending on whether they are long or short, and you shouldn't eat them at every meal. When eating spring rolls, you should eat them with various vegetables to prevent boredom, balance nutrition, and aid digestion.
Families should also avoid making too many spring rolls to store; instead, only make enough for one meal and vary the ingredients to make the dish more diverse. Furthermore, making too many means you'll have to fry them repeatedly, and the oil will seep into the food, altering the nutrients. Not to mention, improper storage or keeping food for too long can lead to spoilage, affecting health.
If you have already fried spring rolls, after each time you fry them, you should immediately discard the old oil and replace it with fresh oil to minimize health risks.
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