Vietnamese Spring Rolls

Recipe by
Total Time:
1 Hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

Rate This Recipe


  • 2 ounces - rice vermicelli
  • Ground lean pork - 1 pound
  • Large onion - 1
  • Nam Meo (Tree Ears Dried Mushroom) - 2 tbsps
  • Garlic - 3 cloves (Finely chopped)
  • Crab meat - 3 ounces
  • Shrimp - 4 ounces (Shelled and chopped)
  • Pepper - 1/2 tsp
  • 20 sheets Banh Trang (dried rice paper)
  • Eggs - 4 (beaten)
  • 2 Peanut oil - 2 cups

How to Make Vietnamese Spring Rolls

  • Soak noodles in warm water for 20 mins and cut into 1 inch length.
  • Soak Tree Ear in warm water for 30 mins, drain and finely chop.
  • Combine the filling ingredients in a bowl and set aside.
  • Cut a round rice paper sheet into quarters.
  • Place the cut rice paper on a flat surface.
  • With a pastry brush, paint beaten egg over the entire surface of the rice paper piece.
  • Before filling, wait for the egg mixture to take effect, softening the wrappers (2 mins).
  • When the wrapper looks soft and transparent, place about one tsp of filling near the curved side, in the shape of a rectangle.
  • Fold the side over to enclose the filling and continue to roll.
  • After filling all the wrappers, pour the oil into a large frying pan.
  • Put the spring rolls into the cold oil, then turn the heat to moderate.
  • Fry for 20-30 mins until a lovely golden brown.