Among the many yummers gracing the menu at Monsoon are these crispy imperial rolls. They’re stuffed with a mix of kurobuta pork and shrimp—plus a dash of carrot, yellow onion, and taro root—and served with a side of kicky nuoc cham sauce.
To achieve the inimitable skin blanketing those ingredients, toques steep the rice paper in beer. Beer! Then the roll is deep fried. Talk about a winning combo.
A plateful is priced at $8.50 but if you’d rather try your hand making them at home, by all means do.