The president of the New Taipei City Bali New Immigrants Association taught how to make traditional Vietnamese food. Vietnamese spring rolls are divided into two types: raw spring rolls and fried spring rolls. They are wrapped in rice wrappers made from rice paste. The fillings are mainly shrimp, pork and local vegetables. They are wrapped in rice wrappers into small long tubes about ten centimeters long. They can be eaten fried or not fried. When eating, wrap the spring rolls with lettuce leaves and dip them in fish sauce before eating.