The Crunchiest Vietnamese Fried Spring Rolls
The Crunchiest Vietnamese Fried Spring Rolls
Ingredients
For the Filling
- 500 grams ground pork
- 200 grams shrimp, peeled, deveined, and chopped
- 50 grams glass noodles, soaked and chopped
- 10 grams wood ear mushrooms, soaked and chopped
- 1 carrot, medium, julienned
- 1 cup bean sprouts
- 1/2 onion, medium, finely diced
- 3 cloves garlic, minced
- 1 egg, large
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
For Frying and Serving
- rice paper wrappers, quantity sufficient for the filling
- vegetable oil, for deep frying
- dipping sauce, such as nuoc cham, for serving
- lettuce, fresh, for serving
- fresh herbs, for serving
Instructions
- 1
Place 50 grams of glass noodles and 10 grams of wood ear mushrooms in separate bowls. Cover them with warm water and let them soak until soft, typically about 10-15 minutes. Once rehydrated, drain them thoroughly and chop them finely.
⏱️ 15 min
- 2
Peel and devein 200 grams of shrimp, then chop them into small pieces. Julienne 1 medium carrot. Finely dice 1/2 medium onion. Mince 3 cloves of garlic.
⏱️ 15 min
- 3
In a large mixing bowl, add 500 grams ground pork, the chopped shrimp, chopped glass noodles, chopped wood ear mushrooms, julienned carrots, 1 cup bean sprouts, diced onion, and minced garlic.
⏱️ 5 min
- 4
Crack 1 large egg into the bowl with the filling ingredients. Add 2 tablespoons of fish sauce, 1 teaspoon of salt, 1 teaspoon of sugar, and 1/2 teaspoon of black pepper.
⏱️ 2 min
- 5
Using your hands, thoroughly mix all the ingredients in the bowl until they are well combined and uniform.
⏱️ 5 min
- 6
Set up a shallow dish of warm water. Take one rice paper wrapper and quickly dip it into the warm water until it becomes pliable, usually about 5-10 seconds. Lay the softened wrapper flat on a clean work surface.
⏱️ 10 min
- 7
Place a spoonful of the prepared filling mixture near one edge of the rice paper wrapper. Fold the bottom edge of the wrapper over the filling, then fold in both sides tightly. Continue to roll the wrapper tightly from bottom to top to form a compact cylindrical spring roll. Repeat this process with the remaining filling and rice paper wrappers.
⏱️ 15 min
- 8
Heat a sufficient amount of vegetable oil in a deep pot or wok over medium heat. Once the oil is hot, carefully place the rolled spring rolls into the oil in batches, ensuring not to overcrowd the pot. Fry them until they turn a light golden brown color and the filling is cooked through. This initial fry cooks the inside. Remove the spring rolls from the oil and place them on a wire rack to drain any excess oil.
⏱️ 15 min
- 9
Increase the oil temperature to high heat. Once the oil is very hot, return the pre-fried spring rolls to the oil in batches. Fry them again until they achieve a deep golden brown color and are shatteringly crisp. This second fry is crucial for the desired crunchiness.
⏱️ 10 min
- 10
Remove the extra-crispy spring rolls from the oil and place them back on the wire rack to drain. Serve them hot with your favorite dipping sauce, such as nuoc cham, and fresh lettuce and herbs.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
The Crunchiest Vietnamese Fried Spring Rolls
For the Filling
- 500 grams ground pork
- 200 grams shrimp, peeled, deveined, and chopped
- 50 grams glass noodles, soaked and chopped
- 10 grams wood ear mushrooms, soaked and chopped
- 1 carrot, medium, julienned
- 1 cup bean sprouts
- 1/2 onion, medium, finely diced
- 3 cloves garlic, minced
- 1 egg, large
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
For Frying and Serving
- rice paper wrappers, quantity sufficient for the filling
- vegetable oil, for deep frying
- dipping sauce, such as nuoc cham, for serving
- lettuce, fresh, for serving
- fresh herbs, for serving
Instructions
- 1
Place 50 grams of glass noodles and 10 grams of wood ear mushrooms in separate bowls. Cover them with warm water and let them soak until soft, typically about 10-15 minutes. Once rehydrated, drain them thoroughly and chop them finely.
⏱️ 15 min - 2
Peel and devein 200 grams of shrimp, then chop them into small pieces. Julienne 1 medium carrot. Finely dice 1/2 medium onion. Mince 3 cloves of garlic.
⏱️ 15 min - 3
In a large mixing bowl, add 500 grams ground pork, the chopped shrimp, chopped glass noodles, chopped wood ear mushrooms, julienned carrots, 1 cup bean sprouts, diced onion, and minced garlic.
⏱️ 5 min - 4
Crack 1 large egg into the bowl with the filling ingredients. Add 2 tablespoons of fish sauce, 1 teaspoon of salt, 1 teaspoon of sugar, and 1/2 teaspoon of black pepper.
⏱️ 2 min - 5
Using your hands, thoroughly mix all the ingredients in the bowl until they are well combined and uniform.
⏱️ 5 min - 6
Set up a shallow dish of warm water. Take one rice paper wrapper and quickly dip it into the warm water until it becomes pliable, usually about 5-10 seconds. Lay the softened wrapper flat on a clean work surface.
⏱️ 10 min - 7
Place a spoonful of the prepared filling mixture near one edge of the rice paper wrapper. Fold the bottom edge of the wrapper over the filling, then fold in both sides tightly. Continue to roll the wrapper tightly from bottom to top to form a compact cylindrical spring roll. Repeat this process with the remaining filling and rice paper wrappers.
⏱️ 15 min - 8
Heat a sufficient amount of vegetable oil in a deep pot or wok over medium heat. Once the oil is hot, carefully place the rolled spring rolls into the oil in batches, ensuring not to overcrowd the pot. Fry them until they turn a light golden brown color and the filling is cooked through. This initial fry cooks the inside. Remove the spring rolls from the oil and place them on a wire rack to drain any excess oil.
⏱️ 15 min - 9
Increase the oil temperature to high heat. Once the oil is very hot, return the pre-fried spring rolls to the oil in batches. Fry them again until they achieve a deep golden brown color and are shatteringly crisp. This second fry is crucial for the desired crunchiness.
⏱️ 10 min - 10
Remove the extra-crispy spring rolls from the oil and place them back on the wire rack to drain. Serve them hot with your favorite dipping sauce, such as nuoc cham, and fresh lettuce and herbs.
⏱️ 3 min