The unique spring rolls combine fresh wild vegetables, crispy spring bamboo shoots and succulent panko with pearl vinegar granules. Chef's carefully selected wild vegetables are copped and chopped, spring bamboo shoots are diced, panko is fried and seasoned, and then left to cool and wrapped in Yunnan spring roll skins, which are especially infused with air during the wrapping process to make the spring rolls crispier. Deep fried until golden brown and served with pearl vinegar granules, each bite is filled with freshness and crunch.