The Best Vietnamese Spring Roll Recipe

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Vietnamese Spring Roll Recipe - crispy fried homemade spring rolls are light but filling and make a great appetizer or the perfect side dish for any entree you cook. Making homemade Vietnamese spring rolls is incredibly easy, and you can fill them with your favorite meat and veggies for a new variety every time.

When YOU make Vietnamese Spring Roll Recipe please tag us on @munchkintimeblog on Instagram, we would LOVE to see your creation!

Have you ever ordered crispy spring rolls from your favorite restaurant and wondered how to make them at home? When we go to Vietnamese restaurants, we always order Beef Pho Soup as well as a tasty spring roll appetizer.

I’ve since learned how to make the soup at home, and now I’ve mastered the spring rolls. I’m so excited to share my tips and tricks on how to make the perfect Vietnamese-inspired spring roll.

Don’t let the delicate crust or complex flavors in the Nuoc Cham dipping sauce intimidate you.

If you know how to fry chicken or pork chops, you can make fried Vietnamese spring rolls. It’s even easier when you use pre-made spring roll wrappers. Then, all you have to do is prepare the filling, add it to the wrappers, roll them tight, and fry the spring rolls in the oil.

This recipe for pork spring rolls is so easy that beginner cooks will master it the first time. So, grab your skillet, and let m show you how to make some tasty spring rolls!

What Are Spring Rolls?

Traditional Vietnamese spring rolls are made fresh using thin rice paper with no frying involved, then they’re filled with protein and veggies. Then, they are served cold with a dipping sauce, that is either salty or spicy.

However, I wanted to make my version with a golden flaky crispy shell.

To make these spring rolls even tastier, I used doughy egg roll wrappers and then deep-fried them. The result is a cross between an egg roll and a spring roll.

Ingredients For Vietnamese Spring Rolls

For the Spring Roll Filling

Mushrooms: Use small mushrooms, like Cremini, for the best flavors.
Avocado oil: A healthy oil - like avocado or olive - will be used to saute the vegetables.
Bean thread noodles: They are delicate and cook quickly. Cook them according to the package and rinse them under cold water, I also like to cut the noodles into pieces using kitchen scissors.
Ground Pork: Use your favorite type of meat or protein in the filling. I find ground pork the most flavorful but use what you like.
Garlic and Onion: Fresh onion and garlic cloves are aromatic and fill the rolls with flavor. Make sure they are finely chopped. 2 cloves garlic finely chopped
Sugar: Granulated sugar balances out the savory and umami flavors.
Fish Sauce: Enhances the filling with plenty of salty notes.
Salt and Pepper: To taste.
Carrot: Adds natural sweetness to the rolls, shred the carrot finely.

For Rolls

Spring Roll Wrappers: I used doughy egg roll wrappers, but you can use flaky spring roll wrappers or round rice paper instead.
Avocado Oil: Used for frying the rolls, but only if you use doughy wrappers.
Romaine Lettuce and Cilantro Leaves: Serve the wrappers on top of your favorite kind of lettuce.

Nuoc Cham Dipping Sauce

Lime juice: The citrus flavors enhance the sweetness in the sauce.
Fish sauce: Add salty notes to the sauce.
Rice vinegar: Gives the sauce a tangy flavor.
Sugar: Balances out the flavors to make it robust.

How to Make Vietnamese Spring Rolls

Step 1: Saute mushrooms with one tablespoon of oil and a pinch of salt in the skillet over medium heat, stirring a few times for 3-5 minutes. Set aside to cool.

Step 2: In a big mixing bowl, combine cool sauteed mushrooms, cooked bean noodles, ground pork, garlic, onion, sugar, fish sauce, and carrots. Using your hands, knead all of the ingredients together until everything is combined.

Step 3: Place the spring roll wrapper on the table (creating a diamond shape), and add two full small ice cream scoops of the filling on the lower part of the wrapper. Roll the bottom wrapping part over the filling to create a tight log, then connect the sides to make it look like an envelope.

Step 4: Using water and a finger, wet the top of the wrapper and continue rolling until the top corner connects with the rest of the roll; the water helps to seal the wrapper. Repeat with the rest of the wrappers.

Step 5: Pour oil into the skillet (I am using a cast iron skillet) about 1 ½ - 2 inches of oil, then preheat to 375F. Carefully add rolls and fry until golden color and the inside temperature reaches 165F.

Step 6: Serve with lettuce, cilantro, and dipping sauce. Enjoy!

Vietnamese Spring Roll Recipe Tips

Save time, make the sauce ahead of time, and store it in the refrigerator for up to three days.
If you are using rice paper wraps, wet your fingers first. This will help them seal and stick together.
If you don’t have fish sauce, substitute it with soy sauce instead.
When you fry the spring rolls, cook them until the internal temperature reaches 165F.
Use a different wrapper like classic round rice wrappers or spring roll wrappers if you want. If you use rice papers, don’t fry them. They will be incredibly tasty without frying them.

Recipe FAQs

Do I need to cook the noodles first?

Yes, you should always cook the bean thread noodles before you add them to the wrappers. They will not cook as you fry them, and won’t cook at all if you use rice paper wrappers.

Can I use shredded pork?

Yes, you can substitute shredded pork, chicken or even ground chicken in the spring rolls. You can even use tofu instead of pork to make vegetarian spring rolls.

How many spring rolls does this recipe make?

This recipe makes about 22-23 rolls.

How many calories are in a Vietnamese spring roll?

Each one has 194 Calories.