These Vietnamese Fried Spring Rolls are stuffed with pork, shallot, garlic, carrot, and vermicelli noodles, wrapped in rice paper and deep-fried until golden and extremely crispy!
Dip them in the delicious Vietnamese sweet and sour Nuoc Cham sauce included down below to take them to the next level.
JK Reader on Pinterest said: Beautiful! Everyone loved them especially the kids!!
Vietnamese Fried Spring Rolls
These are an absolute restaurant-worthy delicacy: perfectly crispy on the outside with a flavorful filling and a delicious sweet and sour dipping sauce to go with. You’ll surprise your loved ones with this one, I promise.
And while they look like a lot of work and cooking-skills are needed, all you have to do is prep the ingredients, make the filling, roll up the spring rolls, and fry them! Hehe!
Why you’ll love this recipe:
Extremely crispy. This recipe comes with all the tips and tricks for a perfectly crispy spring roll. Just look at the pictures, you can almost *feel* that crisp!
Flavorful filling. The very next best thing about these rolls after the crispy rice paper is the filling: pork, veggies, mung bean noodles, soy sauce, and vinegar!
Sweet and sour dip. This recipe comes with this quick and easy sweet and sour Nuoc Cham dipping sauce that will take your spring rolls to the next level!
Restaurant-quality. These spring rolls + dipping sauce are sure to impress your loved ones! Both the texture and flavor of this dish just hit the spot.
What are Vietnamese Fried Spring Rolls made of?
Vermicelli noodles (also known as mung bean), dried. You can get these at any Asian grocery store or even regular groceries stores and, of course, on Amazon! They won’t need to be cooked, you just need to soak them for 5 minutes.
Ground pork. Vietnamese spring rolls are typically made of ground meat (or a mix of meat and fish), veggies, and rice noodles. For these, I recommend pork but I’ve successfully made them with ground chicken/turkey and they were good, just with a slightly different flavor.
Carrot, for the filling.
Shallot, for the filling.
Garlic, cloves, for both the filling and sauce.
Sugar, for the rice wrappers, filling, and sauce.
Soy sauce for the filling and sauce.
Rice vinegar or white vinegar.
Egg for structure and extra flavor.
Salt and pepper.
Rice paper wrappers. These wrappers come dried, kinda like noodles, so you have to soak them in water and sugar to soften them up and make them rollable, it takes just a few seconds! You can get these at any Asian grocery store or even just a regular grocery store that carries Asian products or Amazon.
Water for soaking the vermicelli, rice paper wrappers, and more for the sauce.
Lime juice. I recommend using freshly-squeezed lime juice for best flavor since this is one of the main ingredients in the dipping sauce!
Chiles, red, for the sauce. I recommend bird’s eye chiles but I also made it work with dried Sichuan peppers or even chili flakes (;.
How To Make Vietnamese Fried Spring Rolls
STEP ONE: Soak the noodles. Fill a large mixing bowl with hot water just enough to completely cover the noodles. Soak for 10 minutes or until softened, then drain and chop into 1/4-inch (1/2 cm) pieces.
STEP TWO: Make the filling. In a medium bowl, add the ground pork, chopped noodles, carrot, shallot, garlic, sugar, soy sauce, rice vinegar, and half of the beaten egg. Season with salt and pepper to taste. Mix until combined.
STEP THREE: Prepare your work station. In a shallow bowl, add the water and sugar and mix until the sugar has dissolved completely, this is what you’ll use to soften the rice wrappers. Place a clean kitchen towel on your work surface, this is where you’ll place the softened rice wrapper as you fill it. Finally, line a baking sheet with parchment paper, this is where you’ll place the assembled spring rolls.
STEP FOUR: Assemble the spring rolls. Place a rice wrapper in the water and sugar mixture and allow it to soak, completely submerged, for 5 seconds, then remove it from the water and place it on the kitchen towel. Place 1 tablespoon of filling in a log shape on one side of the wrapper.
STEP FIVE: Close the spring rolls. Tightly fold the wrapper over the filling, then fold each side of the wrapper towards the center of the roll and roll forwards while tucking the sides, making sure there are no air bubbles.
There’s no need to seal the spring rolls as the wrappers are soft and sticky and will do it automatically. Place the assembled spring rolls onto your prepared baking sheet.
STEP SIX: Chill the spring rolls for 10 minutes to help them set and firm up so they’ll fry better. Meanwhile, make the dipping sauce.
STEP SEVEN: Make the dipping sauce. In a small bowl, mix together the hot water, sugar, soy sauce, lime juice, garlic, and chile. Set aside.
STEP SIX: Fry the spring rolls. Add enough oil to a medium pot so that the spring rolls can float. Heat over medium heat until the oil reaches 325F (160C) in temperature. Gently lower a few spring rolls into the hot oil making sure they don’t touch each other (I usually do 4 per batch). Fry until golden and crispy (about 5 minutes), then transfer onto a plate lined with paper towels to absorb excess oil. Serve!
Tip: Once you’re done frying all the spring rolls, you can fry them again (yes, double fried) for extra crispiness!
How To Eat Vietnamese Fried Spring Rolls
If you want to enjoy these in a more traditional way, you can wrap a large piece of lettuce around your spring roll and dip it in your prepared Nuoc Cham dipping sauce!
Other Filling Options
If you don’t have all the ingredients on hand or don’t like some of them, you can make your own fried spring roll filling by choosing between these options:
Ground chicken or turkey
Minced crab
Minced shrimp
Cabbage
Bean sprouts
Mushrooms
Sweet potatoes
Fish sauce (feel free to use fish sauce instead of soy sauce and rice vinegar: use 1 teaspoon fish sauce for the filling and 1 tablespoon fish sauce for the dipping sauce)
Can you store fried spring rolls?
I wouldn’t recommend it, this is one of those dishes that’s best eaten as it’s made because the the crispy wrappers will soften up quickly when stored and reheating won’t take them back to how crispy they originally were.
If you think you’d end up with leftovers, I recommend cutting the recipe in half to begin with!
HAPPY COOKING!! I hope you'll love this Vietnamese Fried Spring Rolls with Dipping Sauce as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
These Vietnamese Fried Spring Rolls are stuffed with pork, shallot, garlic, carrot, and vermicelli noodles, wrapped in rice paper and deep-fried until golden and extremely crispy!Dip them in the delicious Vietnamese sweet and sour Nuoc Cham sauce included down below to take them to the next level. This recipe is sure to impress your loved ones, it truly is restaurant-quality!
1bird's eye chile(or Sichuan pepper, finely sliced. You can also use 1 tablespoon of chili flakes instead)
Instructions
Soak the noodles. Fill a large mixing bowl with hot water just enough to completely cover the noodles. Soak for 10 minutes or until softened, then drain and chop into 1/4-inch (1/2 cm) pieces.
Make the filling. In a medium bowl, add the ground pork, chopped noodles, carrot, shallot, garlic, sugar, soy sauce, rice vinegar, and half of the beaten egg. Season with salt and pepper to taste. Mix until combined.
Prepare your work station. In a shallow bowl, add the water and sugar and mix until the sugar has dissolved completely, this is what you'll use to soften the rice wrappers. Place a clean kitchen towel on your work surface, this is where you'll place the softened rice wrapper as you fill it. Finally, line a baking sheet with parchment paper, this is where you'll place the assembled spring rolls.
Assemble the spring rolls. Place a rice wrapper in the water and sugar mixture and allow it to soak, completely submerged, for 5 seconds, then remove it from the water and place it on the kitchen towel. Place 1 tablespoon of filling in a log shape on one side of the wrapper.
Shape the spring rolls. Tightly fold the wrapper over the filling, then fold each side of the wrapper towards the center of the roll and roll forwards while tucking the sides, making sure there are no air bubbles. There's no need to seal the spring rolls as the wrappers are soft and sticky and will do it automatically. Place the assembled spring rolls onto your prepared baking sheet.
Chill the spring rolls for 10 minutes to help them set and firm up so they'll fry better. Meanwhile, make the dipping sauce.
Make the dipping sauce. In a small bowl, mix together the hot water, sugar, soy sauce, lime juice, garlic, and chile. Set aside.
Fry the spring rolls. Add enough oil to a medium pot so that the spring rolls can float. Heat over medium heat until the oil reaches 325F (160C) in temperature. Gently lower a few spring rolls into the hot oil making sure they don't touch each other (I usually do 4 per batch). Fry until golden and crispy (about 5 minutes), then transfer onto a plate lined with paper towels to absorb excess oil. Serve!Tip: Once you're done frying all the spring rolls, you can fry them again (yes, double fried) for extra crispiness!
Notes
Storing Instructions: I don’t particularly recommend storing these as the crispy wrappers will soften up quickly when stored and reheating won't take them back to how crispy they originally were. If you think you'd end up with leftovers, I recommend cutting the recipe in half to begin with!Nutrition facts are based on 1 serving (5 rolls). This recipe makes a total of 20 Vietnamese Fried Spring Rolls.
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