Vietnamese spring rolls. Use a canned soft drink as part of the dipping liquid; the sugar in the drink caramelises as the spring rolls are fried, giving them an attractive brown colour. Photos: Robin Fall

VIDEO: Home Cooking with Susan Jung - Vietnamese spring rolls

Minced pork and shrimp replaces the fresh crabmeat in this original Saigon recipe

Topic |   Susan Jung's recipes

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Vietnamese spring rolls. Use a canned soft drink as part of the dipping liquid; the sugar in the drink caramelises as the spring rolls are fried, giving them an attractive brown colour. Photos: Robin Fall
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