Immigrant Kitchens met up with Suu Lee Martin, originally from Ho Chi Minh City, to learn how to make Vietnamese Fried Spring Rolls (intro, photos, recipe).
When you get Vietnamese spring roll lessons from Suu Le Martin, you learn they’re basically ground pork, really thin rice noodles, carrot, salt, sugar, pepper, onion, and egg, wrapped up in special paper and deep fried. But by the time you’re chomping into the crispy, hot, handheld treat, you understand she also did something else: she took sheer human love, wrapped it in courage and glued it all together with a scramble of prayers.