Vietnamese Fried Spring Rolls

Vietnamese Fried Spring Rolls

You were wandering how to make that amazing Fried Spring Rolls you have tried that time? Well, it’s not that difficult at all.

They make them all around Southeast Asia, China and Taiwan where spring rolls are one of the most common foods so, if they can make it and we can make it, you can easily make them too.

It is believed that spring rolls originally come from China where they are made normally in spring with fresh seasonal vegetables and eaten during the Spring Festival.

Nowadays, fresh Spring Rolls or deep Fried Spring Rolls in many variations are easy to find in any part of the world.

We tried the biggest variety of spring rolls during our trip to Vietnam, where this particular recipe comes from hence, we name it Vietnamese fried spring rolls (even though it can be easily called Chinese, Indonesian, Malaysian…)

** Don’t forget to check the tips at the end of the post – they will make your cooking easier.

Vietnamese fried spring rolls ready to Eat 

Vietnamese Fried Spring Rolls

You can serve the Spring rolls with some *Pickled papaya and carrot and *Sweet and sour sauce together with some lettuce and/or fresh vegetables of your choice.
Prep Time40 mins
Active Time10 mins
Total Time50 mins
Servings - 10
Author: Tango & Rakija

Ingredients

For Spring Rolls:

  • 300 g Pork Meat - Minced
  • 20 sheets of Rice Paper
  • 20 g Bean Sprouts
  • 50 g Vermicelli Noodles - Glass noodles
  • 50 g Shitake Mushrooms - or any other mushrooms
  • 1 Egg
  • 250 ml Frying Oil
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 tsp Sugar
  • some Lettuce leaves - optional - for serving
  • Pickled Carrot & Papaya - Optional for serving
  • Sweet & Sour Sauce - Optional for serving

For Sweet and Sour Sauce

  • 20 ml Fish Sauce
  • 40 ml Boiled Water
  • 1 tsp Sugar
  • 1 Red Chilly - Chopped
  • 2 cloves Garlic - Chopped
  • 1/2 Lime - fresh juice of half lime
  • 10 ml Sour Vinegar

Pickled Papaya & Carrot:

  • 25 g Papaya
  • 25 g Carrot
  • 2 tsp Salt
  • 2 tsp Sugar
  • 1/2 Cup Vinegar

Instructions

Spring Rolls:

  • Soak the Vermicelli noodles in boiling water (do not cook, just soak in the boiled water) for 2 minutes. Drain well. In order to dry them as much as possible, wrap them in a kitchen cloth and squeeze until dry. Leave them on a kitchen cloth for a while to dry well. Cut the noodles with scissors.
  • Once the noodles are dry, place them in a large bowl and add chopped mushrooms, bean sprouts, minced pork meat, egg and a pinch of salt, pepper and sugar
  • Stir all well until blended
  • Prepare a bowl of hot water with a spoon of sugar. Wet the rice papers by soaking them for 2, 3 seconds in the water with sugar.
  • In order to avoid that rolls explode and break during frying make sure to dry the paper as much as possible after it was soaked in water. To achieve this, after soaking the paper, place it on a kitchen cloth for few seconds
  • Lay the wet rice papers (use double layer to avoid breaking) on a kitchen cloth or flat surface and place a clump of the mixture onto the paper about 1/3 of the way from the edge, folding in the sides and roll it
  • Repeat with the remaining of the mixture doing one by one roll and place them on a plate with baking paper (they won’t stick to each other that way)
  • In order to dry them well before frying leave the rolls in the fridge for 15 to 30 minutes
  • Deep fry the rolls until they are brown and crunchy.

Pickled Papaya and Carrot

  • Cut 25g of papaya and 25 g of carrots into a small cubes, sprinkle with some salt on the top to soften, and leave it for some 15 minutes.
  • Wash off the salt and drain, add pinch of sugar and soak in vinegar to pickle it.
  • Serve a small amount on a plate with spring rolls.

Sweet and Sour Sauce

  • Mix all ingredients together (fish sauce, boiled water, sugar, red chilli, garlic, lime and vinager)
  • Serve as dipping sauce for the rolls.

Notes

  • In order to prevent rolls from breaking when frying try to dry them as much as possible (both noodles and rice paper)
  • The mixture should be compressed as much as possible when rolling to avoid leaving any air inside which would make the rolls explode and break during frying
  • Instead of sweet and sour sauce, goes just fine with a regular soya sauce
  • Pickled papaya and carrot are just a nice complement, but instead you can serve any other fresh or pickled salad (lettuce, cucumber, cabbage…)
Vietnamese Fried Spring Rolls served for lunch
Ready to eat – Vietnamese Fried Spring Rolls

Spring rolls are great as a snack, in addition to some other dish or even as a main – we eat them in so many occasions and we never get bored.

Also, you can experiment with the ingredients and add whatever comes to your mind – some other kind of meat, pawns or even make it with vegetables only.

We like to make them for all kinds of parties – spring rolls are something that literally everyone loves.

***

If you want to know more about Vietnam don’t miss our recent text about Dalat – small Vietnamese town full of interesting sightseeing.

Also, take a look at our Vietnam Photo Collection in Travel Inspiration – Vietnam in 25 photos.

Looking for more food? Check our Top Recipes

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