Crispy Vietnamese Spring Rolls (Printable Version)

Golden fried rolls filled with seasoned pork, shrimp, and crisp vegetables, wrapped in delicate rice paper.

# What You Need:

→ Filling

01 - 8 oz ground pork
02 - 3.5 oz raw shrimp, peeled, deveined, and finely chopped
03 - 1.75 oz dried vermicelli noodles, soaked and chopped
04 - 1.75 oz carrot, grated
05 - 1.75 oz taro or jicama, peeled and grated
06 - 1 oz wood ear mushrooms, soaked and finely chopped
07 - 2 garlic cloves, minced
08 - 2 shallots, finely chopped
09 - 1 large egg
10 - 1 tbsp fish sauce
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp sugar
13 - 1/2 tsp salt

→ Wrapping

14 - 20 rice paper sheets (6-inch diameter)
15 - Warm water for softening rice paper

→ For Frying

16 - 3 cups vegetable oil for deep frying

→ Serving

17 - Leaf lettuce, fresh mint, Thai basil, cilantro
18 - Nuoc Cham dipping sauce

# How-To:

01 - Combine ground pork, chopped shrimp, soaked noodles, carrot, taro or jicama, mushrooms, garlic, shallots, egg, fish sauce, pepper, sugar, and salt in a large bowl. Mix thoroughly until all ingredients are evenly distributed and the mixture becomes cohesive.
02 - Fill a shallow dish with warm water. Dip one rice paper sheet into the water for approximately 3 seconds until pliable. Remove and place on a clean, damp towel to prevent sticking.
03 - Place about 1 heaping tablespoon of filling onto the lower third of the rice paper. Fold the bottom edge over the filling, fold in both sides toward the center, then roll tightly upward to seal. Repeat with remaining filling and rice papers.
04 - Pour vegetable oil into a deep skillet or wok. Heat to 340°F over medium-high heat. Maintain temperature throughout frying for optimal crispiness.
05 - Fry spring rolls in batches of 4-5 for 5-7 minutes, turning occasionally, until deep golden brown and crispy throughout. Remove with a slotted spoon and drain on paper towels.
06 - Serve immediately while hot and crispy. Wrap each spring roll in lettuce leaves with fresh herbs, then dip into Nuoc Cham sauce for authentic Vietnamese flavor.

# Expert Hints:

01 -
  • The contrast between shattering crispy skin and tender, flavorful filling is absolutely addictive
  • They freeze beautifully, so you can always have homemade appetizers ready for unexpected guests
  • Wrapping them becomes a meditative, social activity that brings people into your kitchen
02 -
  • Rice paper continues to soften as it sits, so work quickly and don't let filled rolls wait too long before frying
  • The double-fry technique isn't just for restaurants, it makes a noticeable difference in keeping rolls crispy longer
  • Let fried rolls drain at an angle, not flat, so oil doesn't pool and make the bottom soggy
03 -
  • Add a pinch of sugar to your Nuoc Cham to balance the fish sauce's intense saltiness
  • If your rice paper tears while wrapping, layer a small piece of another wrapper over the damaged area

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