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How-To

Wrap Up Flavor in Vietnamese Spring Rolls

A savory pork filling in crispy rice paper bundled up with noodles and fresh greens

Fine Cooking Issue 04
Photos: Martha Holmberg
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The exact recipe for spring rolls varies a little from cook to cook and there are also regional differences. This author explains how to find the more exotic ingredients, such as dried black fungi, or tree ear fungi, and bean thread noodles. Although spring rolls get their crispness from frying, they’re not as fattening as you might think. The recipe here includes the dipping sauce and how to assemble the rolls.

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