In Vietnamese culinary culture, spring roll is one of the dishes that are traveling to many regions of the world the most, even more than the “brother” of pho. The small rolled, hot crunchy with soft inner fillings which has been known around the world under a name that is very beautiful: spring rolls.

In many Asian countries like China, Thailand, Malaysia, India, fried spring rolls are not so strange. Differences between Vietnam spring rolls and others from other countries is that the inside cores and the roll wraps outside. But if mentioned spring rolls, we can unmistakably realize its origin, because this is a dish “monopoly” of Vietnam.

The funny thing is that the rolls don’t even go by just one name in Vietnamese. The name is called and heard the most is “chả giò” in the Southern region, which loosely translates to rolled meat, but they also go by “chả cuốn” in the Central region, which specifically refers to pork and shrimp spring rolls. Their third name and probably the least common is “nem rán” – meaning deep fried meat – which is what the Northern Vietnamese call their spring rolls.

VIETNAMESE SPRING ROLLS

Whatever they’re called, they are crispy and incredibly addictive. In restaurants, spring rolls are usually eaten as an appetizer or side dish. And it’s made in different ways with a variety of fillings and served in a Vietnamese restaurant.

Cha gio also has many diversified wrappers so as to have different looks. The wrappers are also special from a normal thin layer to an attractive grid wrapper to make “cha gio re” – a very distinctive invention that let “cha gio” absorbed with least oil contact. Moreover, cha gio’s wrapper is also made from “banh da me” (a kind of roll with sesame), or it is made with wonton layer. To produce ruffled and crispy, “cha gio” roll is often dipped into this ruffled and crispy powder or breadcrumbs. It tastes very different.

VIETNAMESE SPRING ROLLS

At the moment, the fillings of cha gio are also combined with many various kinds of tropical fresh fruits such as: banana, avocado, jackfruit, pineapple, or even “durian sea food spring rolls”. So the dish is very delicious with a strange and exotic taste (rich in vitamins) through the subtle combination of the sweetness of fruits and fresh seafood. And nowadays, the fillings of spring rolls are also diversified.

At Netspace, School of Culinary Arts, learner (s) is taught how to make delicious and distinctive spring rolls. And one more special thing is that learner (s) know how to make different shapes of spring rolls such as: roll, square, rectangle, or even diamond shape.

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Learner makes Vietnamese spring roll by themselves

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The finished product

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Enjoy food with lecturer

LEARN COOKING KNOW-HOW

1. LEARN KNOW-HOW:

1.1 BOOM TO THE MARKET:
  • Participant (s) go to the market, analyse the ingredients for a dish.
  • Know the origin of the materials, the food nutrition
  • Know the way of food preparation
1.2 LEARN THE COOKING KNOW-HOW:
  • Participant (s) learn the cooking techniques
1.3 COOKING PRACTICE:
  • Participant (s) cook the dish they have learnt again under the supervision of the instructor

2. SERVICE FEE:

  • Interpretation fee: 75USD
  • Pick up fee: 25USD
  • Accommodation: (from 25 – 75USD)  (stay in the hotel)
  • Eating and drinking: from 10 – 100USD
  • Set up fee (if required)