Vietnamese Spring Rolls

Vietnamese spring rolls are a delightful mix of savory ground pork, tender vermicelli, and fresh veggies all wrapped in delicate rice paper. They’re bursting with flavor and super fun to make!

Course Appetizer

Cuisine Vietnamese

Keyword appetizer, fried food, healthy, spring rolls, Vietnamese cuisine

Prep Time 50

Cook Time 20

Total Time 1 10

Servings spring rolls

Calories 150kcal

Author Liza Agbanlog

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

This recipe was adapted from the cookbook “The Essential Asian Cookbook”.

Nutrition