Spring rolls are the most popular dish in Vietnam. In recent years, many restaurants in China have introduced them, but their practices and eating methods are not as good as those in Vietnam. The skin of spring rolls in Vietnam is made of glutinous rice, as thin as cicada wings, white and transparent. Wrap the skin of spring rolls with stuffing made of bean sprouts, vermicelli, shredded squid, shrimp and chopped green onion. , and fry in oil pan until crisp and yellow. When eating, wrap the glass lettuce with spring rolls and dip it in fish sauce, sour vinegar, pepper and other condiments. Crispy but not greasy, very delicious. Vietnamese spring rolls, whether cooked in fresh rice bags or fried, are excellent food in bitter summer.