During these cold winter days, my family loves to have Pho (Vietnamese noodle soup). Every time we go to the Vietnamese restaurant to have Pho, we always order the spring rolls as well. My family loves these rolls so much and I tried to make it several times at home.
Vietnamese spring rolls are appetizers filled with ground pork, vegetables and vermicelli noodles. They are wrapped and then deep fried. They are often served with Nuoc Cham, a Vietnamese dipping sauce. I used to make the rolls with spring roll pastry but for this recipe I used rice paper wrappers instead. Although both are crispy and delicious, I found the rice paper wrapper has a sticky texture to it. If you do not prefer a sticky texture use the spring roll pastry instead.
Cooking Tips for Perfect Spring Rolls
Making Vietnamese spring rolls can be a rewarding experience, but there are a few tips that can elevate your game. First, make sure your filling is well seasoned. Ground pork can be bland on its own, so adding minced garlic, chopped green onions, and a splash of fish sauce can really enhance the flavor. If you prefer a vegetarian option, try using tofu or a mix of mushrooms and vegetables. When it comes to the vermicelli noodles, don’t overcook them. Follow the package instructions and rinse them under cold water after cooking to prevent sticking. This will help keep your filling light and fluffy. Another tip is to keep your rice paper wrappers moist but not too wet. Dip each wrapper in warm water for just a few seconds, then lay it flat on a clean surface to fill. If the wrapper is too soggy, it can tear easily, making the rolling process tricky. Practice makes perfect, so don’t be discouraged if your first few rolls don’t turn out perfectly.
Serving Suggestions and Variations
Serving your spring rolls is just as important as making them. While Nuoc Cham is the classic dipping sauce, you can experiment with other options. A peanut dipping sauce adds a creamy, nutty flavor that complements the rolls nicely. For something different, try a sweet chili sauce for a bit of heat and sweetness. You can also serve the rolls alongside a fresh salad of lettuce, mint, and cilantro for extra freshness. If you want to mix things up, consider adding different fillings. Shrimp is a popular choice and can be paired with fresh herbs like basil or cilantro. For a bit of crunch, include shredded carrots or bean sprouts in your filling. If you are feeling adventurous, try adding some mango slices for a fruity twist. These variations can keep your spring roll game exciting, and they are perfect for impressing guests at a dinner party.
Frequently Asked Questions
What can I use instead of ground pork?
If you’re looking for a substitute, ground chicken or turkey works well. For a vegetarian option, try using crumbled tofu or a mix of mushrooms and veggies for that savory flavor.
How do I store leftover spring rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350 degrees for about 10 minutes to keep them crispy.
Can I make the filling ahead of time?
Making the filling ahead of time is a great idea. Just prepare it, let it cool, and store it in the fridge for up to two days before wrapping your spring rolls.
What should I serve with spring rolls?
These spring rolls are perfect with Nuoc Cham for dipping. You can also add a side of fresh herbs like mint or basil to brighten up the flavors.
What are common mistakes when making spring rolls?
One common mistake is overcooking the vermicelli noodles, which can make the filling heavy. Another is making the rice paper wrappers too wet, leading to tearing, so keep them moist but not soaked.
Vietnamese Spring Rolls
Ingredients
- 1 lb. Lean ground pork
- 2 oz dried bean thread vermicelli
- 2 tablespoons black fungus
- 1 shallot minced
- ¼ cup chopped green onions
- ¼ cup shredded carrots
- 1 tablespoon fish sauce
- ½ teaspoon freshly ground pepper
- 1 egg
- 20 rice paper wrappers
- Oil for deep frying
Instructions
- Place the vermicelli and fungus in separate heat proof bowls. Cover with hot water and soak for 10 minutes or until soft.
- Drain both; chop the fungus roughly and cut the vermicelli into 2-inch lengths with a sharp knife or scissors.
- In a bowl, combine the pork, vermicelli, fungus, shallot, green onions, carrots, fish sauce, pepper and egg. Set aside.
- Using a pastry brush, coat both sides of each paper wrapper liberally with water. Allow to stand for 2 minutes or until they become soft and pliable.
- Place 1 heaping tablespoon of the filling along the base of a wrapper. Fold in the sides, roll the wrapper up tightly. For detailed steps on how to wrap spring rolls, click here. Repeat with the remaining wrappers and filling.
- Press the rolls with paper towels to remove any excess water.
- Heat 2 inches oil in a pan over medium heat, add spring rolls in batches and cook for 3-5 minutes or until golden brown. Drain on paper towels.
- Serve with Nuoc Cham. For the Nuoc Cham recipe, click here. Enjoy!
Notes
Nutrition
Looks delicious!
Thanks Adam 🙂