Vietnamese Deep Fry Spring Rolls Cah Gio 越南炸春捲

I have a weakness for spring rolls. Well, only the fresh ones.  And, really, who wouldn't?  When freshly deep fried spring rolls are crunchy on the outside, hot and tasty on the inside treats are so gosh darn it yummilicious!  Whenever we go to have dim sum I always just have to get a dish or two of the spring rolls.  

Since we have started (finally!) to deep fry at home for ourselves (which has turned out to both easier and more fun than we had imagined,) we naturally very quickly thought of making some spring rolls!  These are our homemade spring rolls, the Vietnamese Deep Fry Spring Rolls, also known as Imperial Rolls, Cha Gio, or 越南炸春捲, a very tasty tidbit indeed, juicy meat and veg bits all wrapped in rice paper and deep fried til super crunchy on the outside and flavorsome on the inside.  And it's pretty easy to make these!

Vietnamese Lemongrass Beef Noodle Salad Bun Bo Xao

When it gets hot and muggy (yup, that's right, it feels like summer already here in Hong Kong), there's nothing like a chilled bowl of noodles, amiright? But at the same time why not go for a refreshing green salad? Heck, why not have both at the same time?! 

One of the best kinda noodles /salads for when you want to cool down and you're in the mood for lots and lots of fabulous flavor is a chilled bowl of Vietnamese Beef Vermicelli Noodles or Bun Bo Xao : tender, chewy noodles cradled in a bed of baby greens, dressed in a tangy sweet spicy sauce and topped with more luscious greens (including mint and basil!), strips of oh so flavorful grilled lemongrass marinated beef and, to top it all off, sprinkled generously with crushed peanuts and crispy fried shallots.