Tag: rice paper

Spring rolls are a delicious, familiar dish for many families, but not everyone knows the secret of how to fry and store spring rolls to achieve both a perfect taste and a visually appealing appearance.

With every bite of the meat and vegetable spring roll, you can experience the refreshing taste of the dish, the rich aroma of cinnamon, fragrant herbs, lettuce, the subtle bitterness of thinly sliced green banana, and the unique flavor of perilla leaves... It is a satisfying and never overwhelming eating sensation.

Below is a secret to help you make crispy and delicious fried spring rolls that taste amazing.

These are common mistakes many people make, resulting in unappetizing and unappealing banh cuon.

With the following deep-fried spring roll recipe, you'll have a delicious, crispy spring roll that stays flavorful and inviting no matter how long it sits.

Vermicelli is an essential ingredient when making fried spring rolls. Many people soak it in cold water and then directly soak it, while others soak the vermicelli in hot water. So which way is the correct method?

With the following recipe, you will discover that your nem is crispy and delicious, and it will remain so even if left for a long time without losing its appeal.

Have you ever wondered why your fried spring rolls sometimes burst open or are not evenly cooked? Here is a secret tip that will make your spring rolls golden, fragrant, and non-greasy. It's a simple step that anyone can do.