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Vietnamese Fried Spring Rolls Recipe

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

?Vietnamese fried spring rolls are a type of fried pastry that is popular in Vietnam and other Southeast Asian countries. The spring rolls are made with a variety of fillings, including vegetables, meats, and seafood. They are then fried in oil and served with dipping sauces.

 ½ cup soaked bean thread vermicelli
 2 shallots, finely chopped
 6 spring onions (scallions), finely chopped
 250 g/8 oz pork mince
 185 g/6 oz crab meat, frozen or canned
 ½ teaspoon salt
 1 tablespoon fish sauce
 ¼ teaspoon ground black pepper
 12 Chinese spring roll wrappers
 24 rice paper sheets
 for deep frying
 leaves
 mint, Vietnamese mint
 coriander leaves
 of cucumber
 cham
1

Soak a small skein (approx. 50 g) of bean thread vermicelli in hot water for 10 minutes, then drain and measure. Cut noodles into 2.5 cm (1 in) lengths. Put into a bowl with the shallots, spring onions, pork, flaked crab meat, salt, fish sauce and pepper. Mix well.

2

If using small sheets, 125 mm (5 in) square, use 1 sheet per roll. If using large sheets, 250 mm (10 in) square, cut in half. Put 2 teaspoons of filling at one end. Roll up tightly, folding in the sides so the filling is completely enclosed. Moisten edge of wrapper with a little water or egg white to help it stick. If using rice paper, brush sheets with lukewarm water in which a teaspoon of sugar has been dissolved. Besides making the sheets pliable, the sugar helps the rolls to brown.

3

When all the rolls are made, heat oil in a wok and fry a few at a time on medium heat until golden. Oil should not be too hot or the filling will not cook through. Drain on paper towels.

4

To serve: Wrap each roll in a lettuce leaf including a small sprig of Vietnamese mint, coriander or parsley and a strip of cucumber. Dip in nuoc cham and eat immediately.