Vietnamese Spring Rolls
Vietnamese Spring Rolls
Ingredients
For the Filling
- 200 g pork, chopped into small pieces
- 100 g prawns, chopped into small pieces
- 200 g vermicelli noodles, soaked in hot water until softened, then chopped
- 100 g wood ear mushroom, soaked in water until rehydrated, then chopped finely
- 2 eggs
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons sugar
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chicken powder
For Assembly and Frying
- 1 package rice paper, as needed for wrapping
- 2 cups oil, for frying, or as needed
Instructions
- 1
Prepare the vermicelli noodles by soaking them in hot water for about 10-15 minutes until softened. Drain well and chop them into smaller, manageable pieces. Set aside.
⏱️ 15 min
- 2
Rehydrate the wood ear mushrooms by soaking them in water for about 20-30 minutes until they are soft and pliable. Drain thoroughly and chop them finely. Set aside.
⏱️ 30 min
- 3
Finely chop the onion and carrot. Chop the pork and prawns into small pieces suitable for a spring roll filling.
⏱️ 10 min
- 4
In a large mixing bowl, combine the chopped pork, chopped prawns, chopped vermicelli noodles, chopped wood ear mushroom, chopped onion, and chopped carrot.
⏱️ 2 min
- 5
Crack the 2 eggs into the bowl with the other ingredients. Add the salt, pepper, sugar, fish sauce, oyster sauce, and chicken powder.
⏱️ 2 min
- 6
Mix all the ingredients thoroughly by hand until well combined. Ensure the seasonings are evenly distributed throughout the filling.
⏱️ 5 min
- 7
To wrap the spring rolls, prepare a shallow dish of water. Take one sheet of rice paper and lightly wet it with water until it becomes pliable. Do not over-soak, or it will tear.
⏱️ 1 min
- 8
Place a spoonful of the prepared filling near one edge of the wetted rice paper. Fold the bottom edge of the rice paper over the filling. Fold in both the left and right side edges towards the center.
⏱️ 1 min
- 9
Roll the rice paper tightly from the bottom (the folded edge) upwards to form a compact spring roll. Repeat this process with the remaining filling and rice paper until all the filling is used.
⏱️ 15 min
- 10
Heat a sufficient amount of oil in a deep pan or pot for frying over medium-high heat. The oil should be hot enough (around 350-375°F or 175-190°C) to fry the spring rolls.
⏱️ 5 min•🌡️ 360
- 11
Carefully place a few wrapped spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry the spring rolls, turning occasionally, until they are perfectly golden brown and crispy on all sides.
⏱️ 8 min•🌡️ 360
- 12
Once fried, remove the spring rolls from the oil and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil.
⏱️ 2 min
- 13
Serve the golden and crunchy Vietnamese Spring Rolls immediately with your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Spring Rolls
For the Filling
- 200 g pork, chopped into small pieces
- 100 g prawns, chopped into small pieces
- 200 g vermicelli noodles, soaked in hot water until softened, then chopped
- 100 g wood ear mushroom, soaked in water until rehydrated, then chopped finely
- 2 eggs
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons sugar
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chicken powder
For Assembly and Frying
- 1 package rice paper, as needed for wrapping
- 2 cups oil, for frying, or as needed
Instructions
- 1
Prepare the vermicelli noodles by soaking them in hot water for about 10-15 minutes until softened. Drain well and chop them into smaller, manageable pieces. Set aside.
⏱️ 15 min - 2
Rehydrate the wood ear mushrooms by soaking them in water for about 20-30 minutes until they are soft and pliable. Drain thoroughly and chop them finely. Set aside.
⏱️ 30 min - 3
Finely chop the onion and carrot. Chop the pork and prawns into small pieces suitable for a spring roll filling.
⏱️ 10 min - 4
In a large mixing bowl, combine the chopped pork, chopped prawns, chopped vermicelli noodles, chopped wood ear mushroom, chopped onion, and chopped carrot.
⏱️ 2 min - 5
Crack the 2 eggs into the bowl with the other ingredients. Add the salt, pepper, sugar, fish sauce, oyster sauce, and chicken powder.
⏱️ 2 min - 6
Mix all the ingredients thoroughly by hand until well combined. Ensure the seasonings are evenly distributed throughout the filling.
⏱️ 5 min - 7
To wrap the spring rolls, prepare a shallow dish of water. Take one sheet of rice paper and lightly wet it with water until it becomes pliable. Do not over-soak, or it will tear.
⏱️ 1 min - 8
Place a spoonful of the prepared filling near one edge of the wetted rice paper. Fold the bottom edge of the rice paper over the filling. Fold in both the left and right side edges towards the center.
⏱️ 1 min - 9
Roll the rice paper tightly from the bottom (the folded edge) upwards to form a compact spring roll. Repeat this process with the remaining filling and rice paper until all the filling is used.
⏱️ 15 min - 10
Heat a sufficient amount of oil in a deep pan or pot for frying over medium-high heat. The oil should be hot enough (around 350-375°F or 175-190°C) to fry the spring rolls.
⏱️ 5 min•🌡️ 360 - 11
Carefully place a few wrapped spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry the spring rolls, turning occasionally, until they are perfectly golden brown and crispy on all sides.
⏱️ 8 min•🌡️ 360 - 12
Once fried, remove the spring rolls from the oil and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil.
⏱️ 2 min - 13
Serve the golden and crunchy Vietnamese Spring Rolls immediately with your favorite dipping sauce.
⏱️ 1 min