Vietnamese spring rolls are a light snack served for local festivals. The Vietnamese version is prepared differently from that of China. Rice paper wrappers, on which beer is brushed to soften it and bring out the gelatinous texture, are stuffed with a minced mixture of small shrimp, pork, egg, agaric, slim rice noodles and carrots to the shape of small cylinders, and then fried in a wok till crisp. The dish is usually served with lettuce and fish sauce.
Vietnamese spring rolls
Guangming Government Online