Crispy Vietnamese Spring Rolls (Printable View)
Golden crispy rolls with seasoned pork, shrimp, and vegetables, served with fresh herbs.
# Ingredient List:
→ Filling
01 - 8 oz ground pork
02 - 3.5 oz raw shrimp, peeled, deveined, and finely chopped
03 - 1.75 oz dried vermicelli noodles, soaked and chopped
04 - 1.75 oz carrot, grated
05 - 1.75 oz taro or jicama, peeled and grated
06 - 1 oz wood ear mushrooms, soaked and finely chopped
07 - 2 garlic cloves, minced
08 - 2 shallots, finely chopped
09 - 1 large egg
10 - 1 tbsp fish sauce
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp sugar
13 - 1/2 tsp salt
→ Wrapping
14 - 20 rice paper sheets (6 inch diameter)
15 - Warm water for softening rice paper
→ For Frying
16 - 3 cups vegetable oil for deep frying
→ Serving
17 - Leaf lettuce, fresh mint, Thai basil, cilantro
18 - Nuoc Cham dipping sauce
# How to Prepare:
01 - Combine ground pork, chopped shrimp, soaked noodles, grated carrot, taro or jicama, wood ear mushrooms, minced garlic, chopped shallots, egg, fish sauce, black pepper, sugar, and salt in a large bowl. Mix thoroughly until all ingredients are evenly distributed.
02 - Fill a shallow dish with warm water. Briefly dip one rice paper sheet into the water for approximately 3 seconds until pliable. Remove and place on a damp towel to prevent sticking.
03 - Place approximately 1 heaping tablespoon of filling on the lower third of the softened rice paper. Fold the bottom edge over the filling, fold in both sides, then roll tightly upward to seal completely. Repeat with remaining ingredients.
04 - Pour vegetable oil into a deep skillet or wok. Heat to 340°F, maintaining consistent temperature throughout frying.
05 - Fry spring rolls in batches without overcrowding the pan. Cook for 5 to 7 minutes, turning occasionally, until deeply golden brown and crispy throughout. Remove with a slotted spoon and drain on paper towels.
06 - Serve immediately while hot and crispy. Wrap each spring roll in lettuce leaves with fresh herbs, and accompany with Nuoc Cham dipping sauce.
# Expert Suggestions:
01 -
- The contrast between shattering crisp skin and tender, fragrant filling is absolutely addictive
- These rolls freeze beautifully so you can always have homemade appetizers ready for unexpected guests
02 -
- Rice paper continues to soften after wetting so work quickly and wrap each roll before moving to the next
- Double frying creates restaurant quality crispiness, fry once then let them cool before a final quick fry
03 -
- Mix your filling the night before and refrigerate, this lets flavors develop and makes the mixture easier to handle
- Keep a small bowl of water nearby to moisten your fingertips while working, this prevents rice paper from sticking to your hands