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Many people order spring rolls as an appetizer when they eat at a Vietnamese restaurant. However, not many diners know about the dish’s origins. Whether you’re a long-time fan or are just beginning to explore Vietnamese food, you’ll find interesting details about this appetizer below.

What to Know About Spring Rolls

Chinese Origins

Spring rolls are originally a Chinese dish that began in the Tang Dynasty. They started as a pancake that was filled with the vegetables from the first spring harvest—this led to the name spring roll. The snacks were sent to friends and family as a seasonal blessing.

vietnamese restaurantSpring rolls became popular among nobility during the Song Dynasty, and it wasn’t until the Ming and Qing Dynasties that they began to resemble their current cylindrical form.

Vietnamese Spring Rolls

The spring roll was brought to Vietnam by Chinese immigrants during the first migrations, which took place during the 2nd century. Vietnam is best known for its fried variation, called cha gio. These rolls traditionally use an egg wrapper. They’re smaller than their Chinese counterparts and include ground or chopped meats along with glass noodles, shredded carrots, and oyster mushrooms.

Goi cuon is another spring roll variety—it isn’t deep-fried, and it’s served at room temperature. Cooked pork or shrimp, basil, garlic, lettuce, and cilantro are rolled and folded into a sheet of thin rice paper. This version can also be made vegetarian by swapping the meat for plain tofu. Vietnamese restaurants typically serve these rolls with a peanut or hoisin dipping sauce.

 

If you’re craving spring rolls, head to Pho’ Vietnam in Anchorage, AK. This Vietnamese restaurant offers a mouth-watering selection of authentic and delicious food, including Asian classics, like spring rolls, pho, and papaya salad. Visit the website to view their full menu, or call (907) 929-9938 to place a takeout order.

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