Vietnamese fried spring rolls filled with meat, spring onions, garlic, carrots, and mung bean noodles wrapped in rice paper and deep-fried until golden and crispy! Dip these babies in homemade Nuoc Cham and let your eyes roll back!
Naturally Gluten-Free, Dairy-Free, and Fish-Free.
Vietnamese Fried Spring Rolls
Hey babes. Ready to roll up some fried spring rolls? If you’ve never made any kind of spring rolls before, don’t freak out ⏤ it’s actually SUPER easy!
All you have to do is make the filling (you pretty much just combine all the ingredients together!) and then roll up 1 tbsp of your filling in rice paper and fry it ⏤ BOOM!
I’ll also hook you up with the best fried spring rolls dipping sauce: Nuoc Cham! It’s garlicky, savory-sweet & spicy and it comes together in under 5 minutes! It really takes these babies to the next level!
What are Vietnamese Fried Spring Rolls made of?
Vietnamese fried spring rolls are typically made of ground meat (or a mix of meat + fish), veggies, and rice noodles. Usually, eggs and fish sauce are added to the filling to “glue” the ingredients together AND add extra flavor! They’re wrapped in rice paper and deep-fried until golden and crispy! This makes Vietnamese fried spring rolls gluten-free and dairy-free!
The ones we’re making today are made of ground pork, garlic, spring onions, shredded carrots, soy sauce, rice vinegar, and egg! So my fried spring rolls are actually gluten-free, dairy-free, AND fish-free! 🙂
You can also use ground chicken or a mixture of ground chicken + turkey instead of pork!
How To Make Vietnamese Fried Spring Rolls!
- Prep the rice noodles by soaking them in hot water & chopping them up!
- Make the filling by combining all the ingredients together!
- Assemble the rolls: soak the rice paper in water for 10 seconds, then add 1 tbsp of filling and roll up the wrapper tucking in the sides (kinda like a burrito). Tip: use a clean kitchen towel as your work surface to keep the rice paper from sticking!
- Chill the spring rolls in the refrigerator for 10 minutes, this way they will firm up a bit!
- Fry in hot oil until golden and crispy!
- Make the dipping sauce by combining all the ingredients in a small bowl and serve!
How To Eat Vietnamese Fried Spring Rolls!
Wrap a large piece of lettuce around your spring roll, then dip it in Nuoc Cham and eat it! YUM!!!
If you’re not into lettuce (I’m not), you can still enjoy these without the lettuce leaf but you HAVE to dip them in Nuoc Cham because it really takes these spring rolls to the next level!!
Other Filling Options!
If you don’t have all the ingredients on hand or don’t like some of them, you can make your perfect fried spring roll filling by choosing between these options:
- Ground chicken
- Minced crab
- Minced shrimp
- Bean sprouts
- Sweet potatoes
- Fish sauce (feel free to use fish sauce instead of soy sauce and rice vinegar: use 1 tsp fish sauce for the filling and 1 tbsp fish sauce for the dipping sauce)
What Do You Eat With Fried Spring Rolls?
Here are some of my fav options!
- Rice Vermicelli stir fry
- Fried rice
- Fresh veggies
- Teriyaki tofu and rice
Do Vietnamese Spring Rolls Have Gluten?
No! But always make sure all the ingredients you’re using are 100% gluten-free before starting this recipe!
HAPPY COOKING LOVES!! I hope you’ll love these 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! I LOVE hearing from you! 💘
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Vietnamese Fried Spring Rolls With Dipping Sauce
For the Fried Spring Rolls
- 1 oz dried mung bean noodles
- 8 oz ground pork or chicken
- 1 large carrot shredded
- 1 shallot minced
- 1 clove garlic minced
- 1 tsp sugar
- 1/2 tsp soy sauce
- 1/2 tsp rice vinegar
- 1 small egg beaten
- salt and pepper to taste
- Peanut oil for frying
For the Rice Wrappers
- 1 cup water
- 20 dried rice paper wrappers
- 2 tsp sugar
For the Nuoc Cham Dipping Sauce
- 2 tbsp hot water
- 1 and 1/2 tbsp sugar I like brown sugar
- 1/2 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 1 tbsp freshly squeezed lime juice
- 1 clove garlic minced
- Red chiles sliced
- Soak the mung bean noodles in hot water for 10 minutes or until soft. Drain and chop into 1/4 inch pieces.
- In a medium bowl, add in the ground meat, chopped noodles, shredded carrot, minced shallot, minced garlic, sugar, soy sauce, rice vinegar, and half of the beaten egg. Season with salt and pepper to taste. Mix until combined.
- In a shallow bowl, add 1 cup water and 2 tsp sugar and allow the sugar to dissolve. Then line a baking sheet with parchment paper (this is where you'll place the finished spring rolls to keep them from sticking!).
- Place a rice wrapper in the bowl and let it soak for 5 seconds (make sure it's completely submerged), then remove it from the water and place it on a clean kitchen towel to keep it from sticking. Place 1 tbsp of filling in a log shape on one side of the wrapper. Tightly fold the wrapper over the filling, then fold each side of the wrapper towards the center of the roll and roll the spring roll forward while tucking in the sides. There's no need to seal the spring roll, the rice wrapper is soft and sticky and will stick to itself securing your spring roll! Make sure there are no air bubbles in your spring rolls!
- Place the finished spring rolls on your prepared baking sheet. Pop them in the refrigerator and chill for 10 minutes to allow them to firm up. Meanwhile, make the sauce by combining all the ingredients together until fully combined, then set aside.
- When you're ready to fry, add the peanut oil to a medium pot. The oil should be enough to cover the spring rolls completely and allow them to float. Heat the oil to 325F, then fry the spring rolls in small batches (I usually do 4 at a time, make sure they don't touch or they will stick to each other). Fry each batch for 5 minutes, the spring rolls should be golden and crispy. Remove them from the pot and place them on a plate lined with paper towels to absorb any excess oil!
- Serve with your homemade Nuoc Cham dipping sauce and fresh lettuce (if desired). I don't recommend storing fried spring rolls as they get soggy in just a few hours, if you need less spring rolls you're better off cutting this recipe in half!