Our spring rolls are homemade, and it changes everything

The fried spring roll is everywhere, from freezer aisles to all-you-can-eat buffets. Ours is rolled and fried on site, and you can tell from the first bite: a thin, crackling wrapper and a soft, fragrant filling.

Nem, spring roll, imperial roll

A word on vocabulary, because the confusion is common. The nem, or imperial roll, is fried. The fresh spring roll is eaten cold, wrapped in soft rice paper. In Vietnam the fried roll is called "nem rán" in the north and "chả giò" in the south. In France, "nem" won.

What makes a good spring roll

• A thin rice wrapper that becomes crisp without being greasy.
• A balanced filling: meat or vegetables, vermicelli, mushrooms, carrot, onion, seasoning.
• Tight rolling, so it does not open in the fryer.
• Frying at the right temperature, then a short rest so the wrapper stays crisp.

Pork or vegan

Our pork spring rolls are the classics. The vegan ones, with vegetables, are not a lesser version: they get the same care and come with the vegan bo bun and the prawn bo bun.

How to eat them

Vietnamese style, you wrap the roll in a lettuce leaf with a few herbs and dip it in the sauce. In a bo bun it is cut into pieces and mixed with the vermicelli. As an appetiser, it stands on its own.

You will find them individually and in our platters, under "Asian platters" on the menu.