Interesting. Our starter today was this single spring roll rather than the usual prawns. It wasn't exactly Vietnamese gỏi cuốn; it was thick and stubby, featured red onions rather than spring onions, and was completely vegetarian. But at least it had mint in it, and one has to give them credit for trying at least. It just strikes me as a bit of an ambitious choice given the challenge of keeping the rice paper fresh when caterers had to pack it into an airplane hours earlier.
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