Nostalgia for Hanoi fried spring rolls

Both rustic and familiar, yet sophisticated, that's Hanoi's fried spring rolls.

Perhaps, on the Vietnamese culinary map, no dish can surpass spring rolls in terms of its suitability for enjoyment in all four seasons of the year.

But perhaps, spring rolls will be even more fragrant, flavorful, and crispy if we enjoy them in different seasons: spring, autumn, and winter. Especially in the traditional Tet (Lunar New Year) feast, this dish is always favored by housewives and given an indispensable place on the ancestral altar.

Crispy and fragrant fried spring rolls

Pham Thi Yen

The ingredients for Hanoi-style fried spring rolls are very simple: minced pork after washing, vermicelli noodles, wood ear mushrooms, and shiitake mushrooms (a small amount of each, soaked in warm water, pre-processed, and then minced). Depending on the season, you can add some diced kohlrabi or carrots to the filling to balance the dish and prevent it from being too rich. Peel and crush the shallots, then mince them.

After preparing all the ingredients, put them in a large bowl and add 2 to 3 eggs to create a binding and rich flavor. Mix all the ingredients well in the bowl, add a little pepper, seasoning powder, and fish sauce, then marinate for about 10 minutes to allow all the ingredients to absorb the flavors.

Finally, spread the spring roll wrapper on a flat surface, place the filling in the middle, spread it evenly on both sides, fold the edges, and roll each spring roll into a cylinder. Then, place them in a pan of hot oil. Gently flip them to ensure even cooking on both sides. When the spring rolls turn golden brown, the frying process is complete.

Enjoying spring rolls is incomplete without a bowl of sweet and sour dipping sauce, accompanied by fresh herbs like coriander and lettuce.

Fried spring rolls are a perfect accompaniment to hot rice or fresh vermicelli. Each bite first awakens the senses with its alluring aroma. Then, the crispy crust of the spring roll wrapper, followed by the rich filling and the subtly sweet and sour dipping sauce, creates a truly delicious and satisfying meal.

Hanoi's fried spring rolls truly deserve the title of " national soul and essence " of Vietnam. If you ever visit Hanoi, take my word for it and try spring rolls in the capital itself. I'm sure you'll agree with what I say.