Not just any spring rolls at this veteran Central West End Vietnamese restaurant, but the cha giò chay, or crisp vegetarian spring rolls. Don't let the term "crisp" trick you. These aren't battered, deep-fried monstrosities. Rather, a light, soft spring roll is given a quick frying so that its exterior becomes crisp, almost brittle, like the surface of a crème brûlée. That crispness is so fleeting, in fact, that your teeth still register the stickiness of freshly wrapped rice paper, making the delicious cha giò chay not only the best spring rolls, but the best of both worlds.
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