Green Bamboo

Thank you for your nice review Jocelyne, would love to see you both come back again

Dear Krista Forbes;We appreciate for your comments. We realy regret to disappointed you! We would like to take an opportunity while replying you, sending some information to our valued customers as well, some descriptions of our foods, our principles of food services, we make this response public so people can see.Based upon your comments, we can briefly explain couple things here:1/ The spring rolls skin we use is rice paper (traditional , original ingredient used in Vietnam now and then!). I know you get used to with the kind of the spring rolls, which wrapped by wheat paper (mostly using in Canada and USA). The reason other restaurants using it: simple, easy, quick wrap and quick fry, another advantage is that it can be freeze and stored as frozen food for specific intervals of time. Also, after frying, it remains crispy for a long day (in case of busy time, it can be pre-fried, save and heat up before serve (by oven)). Our spring rolls just crispy for less than 20 minutes after frying. Moreover, our spring rolls need a skill to fry, not just fry as normal as anyone can do!Another important factor, many people allergy with the wheat flour (gluten); so they can not eat spring rolls made by wheat skin.Our ad is Authentic, so we try to make our food close to original recipes as much as we can! However, if more people request westernized spring rolls, we can make it.2/ In 2 colours vermicelli, we use bbq beef, instead sautéed beef. (I mean Sautéed not Sate).Vietnamese traditional food isolated from Chinese or East Indian, our food mostly based on fresh, boiled or grilled, white Chinese chef using lots of dried herbs, rich in oil, and East Indian menus are dried stuff only.We do regret for the inconvenience. Hope you understand and accept our explanation.Wish you and your family have a great holiday season.