Name: Vietnamese Fried Spring Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Vietnamese
Ingredients: 1 cup ground pork or chicken; 1 cup shredded carrots; 1 cup thinly sliced cabbage; 1 cup bean sprouts; 2 green onions, chopped; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 teaspoon garlic, minced; 1 package rice paper sheets; Cooking oil for frying

Crispy Vietnamese fried spring rolls served with dipping sauce

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why make this recipe

Vietnamese Fried Spring Rolls are a delicious and popular snack. They are crispy on the outside and filled with flavorful ingredients. Making these spring rolls at home allows you to enjoy fresh flavors and customize the filling to your liking. They are perfect for parties, family gatherings, or a quick and tasty meal.

how to make Vietnamese Fried Spring Rolls

Ingredients:

1 cup ground pork or chicken
1 cup shredded carrots
1 cup thinly sliced cabbage
1 cup bean sprouts
2 green onions, chopped
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon garlic, minced
1 package rice paper sheets
Cooking oil for frying

Directions:

In a large bowl, mix the ground meat, carrots, cabbage, bean sprouts, green onions, soy sauce, fish sauce, and garlic together.
Soak the rice paper sheets in warm water for about 10-15 seconds until soft.
Place a soaked rice paper sheet on a flat surface. Add 2 tablespoons of the filling mixture near the bottom center of the sheet.
Fold the bottom of the rice paper over the filling, then fold in the sides and roll tightly to seal.
Repeat this process with the remaining filling and rice paper sheets.
Heat cooking oil in a pan over medium heat.
Fry the rolls in batches until they are golden brown and crispy on all sides, about 4-5 minutes.
Remove the rolls and place them on paper towels to drain excess oil.

how to serve Vietnamese Fried Spring Rolls

Serve the spring rolls hot with a side of dipping sauce. A popular choice is nuoc cham, a mixture of fish sauce, lime juice, sugar, and chili. You can also serve them with fresh herbs and lettuce leaves for added flavor and crunch.

how to store Vietnamese Fried Spring Rolls

If you have leftover spring rolls, let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the uncooked rolls, wrapping them tightly. Just fry them straight from the freezer when you’re ready to eat.

tips to make Vietnamese Fried Spring Rolls

Make sure not to overfill the spring rolls, as they can burst while frying.
Keep the rice paper sheets moist while working, as they can dry out quickly.
Experiment with different fillings like shrimp, tofu, or mushrooms for variety.

variation

For a vegetarian option, substitute the ground meat with mashed tofu or additional vegetables. You can add mushrooms, bell peppers, or any favorite vegetables for extra flavor.

FAQs

Q: Can I bake the spring rolls instead of frying them?
A: Yes, you can bake them! Brush the rolls lightly with oil and bake at 400°F (200°C) for about 20-25 minutes, or until crispy.

Q: Can I use store-bought filling for the spring rolls?
A: Absolutely! You can use pre-cooked meat or frozen spring roll filling to save time.

Q: How do I make the dipping sauce?
A: To make nuoc cham, mix 3 tablespoons fish sauce, 3 tablespoons lime juice, 1 tablespoon sugar, and 1 finely chopped chili. Stir until the sugar dissolves.