Crispy Vietnamese Golden Spring Rolls (Printable Version)
Golden crispy rolls with seasoned pork, shrimp, and vegetables wrapped in rice paper.
# What You Need:
→ Filling
01 - 8.8 oz ground pork
02 - 3.5 oz raw shrimp, peeled, deveined, and finely chopped
03 - 1.8 oz dried vermicelli noodles, soaked and chopped
04 - 1.8 oz carrot, grated
05 - 1.8 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 - 0.5 tsp ground black pepper
12 - 0.5 tsp sugar
13 - 0.5 tsp salt
→ Wrapping
14 - 20 rice paper sheets, 6.3 inch diameter
15 - Warm water for softening rice paper
→ For Frying
16 - 3.2 cups vegetable oil for deep frying
→ Serving
17 - Leaf lettuce, fresh mint, Thai basil, cilantro
18 - Nuoc Cham dipping sauce
# How to Make It:
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 well incorporated.
02 - Fill a shallow dish with warm water. Dip one rice paper sheet into the water for approximately 3 seconds, then remove and place on a damp towel. The paper should become pliable but not overly soft.
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 the sides, then roll tightly toward the top edge to seal completely. Repeat with remaining filling and rice paper sheets.
04 - Pour vegetable oil into a deep skillet or wok and heat to 340°F. Ensure the oil is deep enough to fully submerge the spring rolls during frying.
05 - Fry spring rolls in batches for 5 to 7 minutes, turning occasionally to ensure even browning, until golden brown and crispy throughout. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
06 - Serve the spring rolls immediately while hot and crispy. Accompany with fresh lettuce leaves, herbs, and Nuoc Cham dipping sauce on the side for wrapping and dipping.
# Expert Advice:
01 -
- The filling comes together faster than you'd think, and you can prep it hours before rolling
- That first bite through the crispy shell into the savory pork and shrimp combo is absolutely worth the effort
02 -
- Double-frying technique, letting them cool briefly then frying again for 1 to 2 minutes, creates restaurant-level crispiness that lasts longer
- If your rice paper tears while wrapping, layer a small piece over the tear or overlap it with the edge as you roll
03 -
- Keep your hands damp while handling rice paper to prevent sticking and tearing
- The filling should be room temperature when rolling, otherwise warm filling can soften the wrappers prematurely