Crispy Vietnamese Spring Rolls (Printable Version)

Crispy golden rolls with seasoned pork, shrimp, and vegetables. Ready in under an hour.

# What You Need:

→ Filling

01 - 8 oz ground pork
02 - 3.5 oz raw shrimp, peeled, deveined, and finely chopped
03 - 2 oz dried vermicelli noodles, soaked and chopped
04 - 2 oz carrot, grated
05 - 2 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 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 evenly incorporated.
02 - Fill a shallow dish with warm water. Dip one rice paper sheet into the water for approximately 3 seconds until pliable, then remove and place on a 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 the sides, and roll tightly toward the top to seal completely. Repeat with remaining ingredients.
04 - Pour vegetable oil into a deep skillet or wok and heat to 340°F. Maintain temperature throughout frying for optimal crispiness.
05 - Fry spring rolls in batches, turning occasionally, for 5 to 7 minutes until golden brown and crispy throughout. Remove with a slotted spoon and drain on paper towels to remove excess oil.
06 - Serve immediately while hot and crispy. Wrap each roll in lettuce leaves with fresh herbs and dip in Nuoc Cham sauce.

# Expert Suggestions:

01 -
  • The perfect balance of savory pork, sweet shrimp, and crunchy vegetables creates layers of flavor in every bite
  • That satisfying shatter when you bite through the crispy exterior into the tender, aromatic filling
  • They freeze beautifully and can be fried straight from frozen for unexpected guests
02 -
  • Rice paper continues to soften as it sits, so work quickly and keep rolled rolls slightly separated until ready to fry
  • The double fry method is transformative, giving you restaurant level crunch that lasts even after the rolls cool
  • Oil temperature matters more than anything else, too cold and they will be greasy, too hot and they will burn before cooking through
03 -
  • Keep a small bowl of water nearby to moisten your fingertips while rolling, preventing the rice paper from sticking to your hands
  • Line your frying container with paper towels before starting to make cleanup significantly easier

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