Spring rolls, which is called "Nem Saigon" in the South, "nem ran" in the North and "cha ran" in Central Vietnam, is a dish originating from China and imported into Vietnam around the years 1930-1940 in the South, then spread to the North. During the process of acquiring this exotic dish, the Vietnamese have had a profound modification to form the unique dish of "spring rolls" of Vietnam itself. Being exported abroad, "spring rolls" was improved into a fast food commonly accepted byWestern societies. It can be considered that "spring rolls" is the second case, after "pho" (Noodle soup) to demonstrate the spirit of flexible adaptation and creativity of Vietnamese people in the process of localizing an exotic product, which brings unexpected results in meeting diverse needs of modern society and actively contributes to the building of multicultural societies during the process of globalization.