Fried rolls · Mustard-leaf wrap
Ram Cuốn Cải
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The crisp fried roll is wrapped again in a raw mustard green leaf, whose peppery bite cuts through the oil.
Short, thin-skinned fried rolls (ram) of shrimp and pork are wrapped with raw mustard greens and herbs, often in rice paper, and dipped in a sweet, garlicky, chili-spiked fish sauce at small shops and stalls across the city.
Why it's made this way: Da Nang’s own take on the fried spring roll, shorter than northern nem rán or southern chả giò, and treated locally as a city speciality.
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Part of World of Street Food — 3422 dishes from 118 countries.
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