It took me many years to feel brave enough to make my own crispy spring rolls. I always thought it was a lot more difficult than it really is. I also found myself dissatisfied with the ones I ...

With just a few simple steps—cooking the filling, rolling the spring rolls, and air-frying them to golden perfection—you’ll have crispy, restaurant-quality spring rolls ready in minutes.

Fried spring rolls feature a filling of meat, shrimp, and vegetables, and this Hanoi dish is a cherished culinary tradition during Lunar New Year feast and other festive occasions.

Pour cooking oil to the depth of about 1.5cm (⅔in) in a skillet placed over a medium-high flame. When the oil is hot (170°C/340°F), start frying the spring rolls in batches.

Cook's notes: To make these in advance, fry the rolls until pale gold, about 3-4 minutes. Drain and let them cool to room temperature. Place in re-sealable plastic bags and freeze, up to 2 weeks.

To deep-fry, cook spring rolls approximately 2 1/2 minutes at 375 degrees. To pan-fry, place with the folded side down in half an inch of vegetable oil in a large skillet over medium-high heat ...

Customer favorites include beef noodle pho, conch salad, chicken noodle pho, house-fried rice, spicy pan-fried lobster with fragrant garnishes, and deep-fried egg rolls.