How to Assemble a Vietnamese Spring Roll

Anne Le, co-owner of Tamarine restaurant in Palo Alto, California (and former co-owner of Bong Su in San Francisco), warns against over- or understuffing Vietnamese spring rolls. And be sure to bury the pointy bean sprouts in the middle so they don’t tear your rice paper. (Here’s Le’s shrimp spring roll recipe for you to try.) Le also counsels spring-roll-makers on softening the rice paper, how to keep the rolls fresh, and what to dip them in.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

See more articles