Vietnamese Fried Spring Rolls With Dipping Sauce
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!
Ingredients
For the Fried Spring Rolls
- 1 oz (30 g) dried vermicelli noodles (or mung bean)
- 8 oz (225 g) ground pork
- 1 large carrot (shredded)
- 1 shallot (minced)
- 1 clove garlic (minced)
- 1 teaspoon white granulated sugar
- 1/2 teaspoon soy sauce
- 1/2 teaspoon rice vinegar
- 1 small egg (beaten, you'll use just half of the beaten egg)
- Salt and pepper (to taste)
- Peanut oil (for frying)
For the Rice Wrappers
- 1 cup (250 ml) water
- 2 teaspoon white granulated sugar
- 20 dried rice paper wrappers
For the Nuoc Cham Dipping Sauce
- 6 tbsp (90 ml) hot water
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (25 g) white granulated sugar
- 1 and 1/2 tbsp (20 ml) freshly-squeezed lime juice
- 1 clove garlic (minced)
- 1 bird'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.
Nutrition
Calories: 259kcalCarbohydrates: 22gProtein: 13gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 77mgSodium: 649mgPotassium: 294mgFiber: 1gSugar: 11gVitamin A: 3066IUVitamin C: 4mgCalcium: 33mgIron: 1mg
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