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Today, although there are many ways to make delicious fried spring rolls such as seafood fried spring rolls, vegetarian fried spring rolls, spring rolls, etc., traditional fried spring rolls are still a delicious dish loved by the North and made on the occasion of the full moon and holidays. Tet holiday.The spring rolls of the North have more vegetables and fruits, in addition, there are shiitake mushrooms, wood ear mushrooms, even vermicelli. Especially Northern spring rolls are wrapped with thin sticky rice paper rolls, rolled in many layers until fried, they feel crispy but the bite is soft.Lean pork shoulder washed, minced or minced. Wood ear mushrooms soaked in water until soft, then washed, sliced, and chopped. The vermicelli is also briefly soaked in cold water to soften, drained, and cut into 1.5-2cm pieces with scissors. Carrots are peeled, washed, sliced ​​thinly, then sliced. Wash the bean sprouts, take them out to dry, crush them with your hands to reduce the water so that the spring rolls do not come out of water when wrapping. Scallions cut roots, washed, chopped. In order for the spring rolls to be delicious and not crushed, the ingredients should not be too chopped and the length of the ingredients should be different.Put all the above ingredients in a large bowl, mix well with a little seasoning, pepper to taste, leave for about 5 minutes for the filling to infuse the spices, then add the eggs and mix well. If the rice paper rolls are dry, you can apply a layer of water mixed with vinegar on the cake, this vinegar mixture has the effect of softening the rice paper rolls and making the spring rolls more crispy when fried. Place the rice paper rolls on a clean cutting board, scoop out about 1 to 1.5 tablespoons of the mixed filling, spread it artificially into the shape of spring rolls, then pull the rice paper rolls and start rolling them around to tighten your hands. Use your fingers to adjust the two ends of the spring rolls for balance, then fold the two edges of the spring rolls and roll them again. Do this until you run out of ingredients.After rolling all the spring rolls, put the oil in the pan, do not need to immerse in the oil, but you must also enter at least half of the spring rolls, heat the cooking oil and then drop the spring rolls into the frying pan. Put each spring rolls in the pan and use the chopsticks to roll the spring rolls around in the pan to shape and keep the shape of the spring rolls round and then put them in place. If people put spring rolls in a pan and let it stay like that until it turns golden and then flip the other side to fry, the spring rolls will be flat and unsightly.If you eat spring rolls in the Tet tray, you must have a bowl of sweet and sour sauce and eat it with raw vegetables. Who eats as much, picks up because especially spring rolls only dot the instant noodles to keep the crispiness of the rice paper rolls.Today, due to cultural interference, each region’s Tet tray has the presence of other regional dishes, depending on the family’s preferences. Therefore, Tet dishes are becoming more and more rich, diverse and delicious. The New Year’s meal is a very warm time, bringing people together to review the old year and discuss the new year. Therefore, in the depths of the subconscious of every Vietnamese person, regardless of region or country, the Tet meal tray is always associated with friendship and always carries a sacred meaning in every Vietnamese family.

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