If you have the opportunity to visit Da Nang – a vibrant and friendly coastal city – tourists cannot miss the shrimp spring rolls, a specialty with a rich flavor of the Central region, both rustic and surprisingly sophisticated. Unlike the usual spring rolls in other regions, Da Nang shrimp spring rolls stand out with the filling made mainly from fresh shrimp caught right in the local sea – an ingredient that carries the breath of the ocean, is sweet, firm and naturally rich. The shrimp are peeled, minced and mixed with ground pork, vermicelli, wood ear mushrooms, carrots, shallots and a little ground pepper, all blending together to create a fragrant filling, both fatty and seductive.
The outer layer is a thin but flexible rice paper, when rolled tightly and fried in a hot pan of oil, each spring roll will puff up to a golden brown, crispy on the outside but still retain the softness and sweetness of the filling inside. In particular, shrimp spring rolls are best eaten hot, dipped in sweet and sour fish sauce mixed in the Da Nang style – with the sourness of lemon, the sweetness of sugar, the slight spiciness of chili and a little minced garlic, creating a harmonious flavor that stimulates all senses.
What makes this dish different is not only the fresh ingredients but also the meticulousness and skill of the cook. Each spring roll is the crystallization of care, a delicate touch in the unique culinary picture of the Central region. Whether served in family meals, traditional banquets or on the table of a luxurious restaurant, shrimp spring rolls still retain their rustic soul and unique charm that anyone who has tasted them once will never forget.
Shrimp spring rolls are not only a dish, but also a part of memory, a rich hometown flavor that Da Nang people are always proud of. With a harmonious combination of flavors and emotions, this specialty is a living testament to the culinary quintessence of the sunny and windy Central region.