Spring rolls, a Vietnamese soul

As you notice, a food that is commonly prepared in Vietnam and called in some restaurants “summer rolls” while others call them “spring rolls”.  No matter what the name, it is a delicious food for any season.  I call it “goi cuon” or spring rolls, it have always been somewhat understated and often overshadow by her famous sister, the embodiment-of-Vietnamese-cuisine or Pho.  While appearing on many restaurant menus and touted as a healthy dish, spring roll never got the rapid fan following that it deserves.  The origin of this dish has been the subject of many debates.  Some believe spring rolls came from China – in the form of egg rolls.  However, some believe that since spring rolls are served fresh and made with different ingredients than egg roll and has a unique dipping sauce; the dish is very much Vietnamese.  Vietnam mainly grows agriculture such as rice fields, fisheries and vegetables.  You can find all of the ingredients that are in spring rolls reflected in the Vietnam culture, except the hoisin sauce which I believe is mixed with Chinese.  Despite being split on its origin, most agree on one thing: spring rolls are delicious.  Not to mention, it is also one of the simpler Vietnamese dishes to make.  The link below here will take you to the “practical” portion of this article.  I’ve scoured the deep recesses of the Internet to bring you one of the most popular recipes for spring rolls (courtesy of Allrecipes.com).  If you’ve never tried to make Vietnamese food before, this will be an easy recipe to test the waters and impress your friends and family.  If you’re an expert at making spring roll, please take a look at the recipe and let us know if you have your own version or creative spins.
Enjoy and an ngon!

Here is the link for the recipes.
http://allrecipes.com/Recipe/vietnamese-fresh-spring-rolls/Detail.aspx