Spring Rolls Recipe

Spring Rolls is made with a savory filling of minced pork, shrimp, vegetables, and vermicelli noodles, wrapped in thin rice paper and deep-fried until golden and crispy


  • Rice paper wrappers
  • Minced pork
  • Shrimp, peeled and deveined
  • Vermicelli noodles, cooked and drained
  • Carrots, julienned
  • Bean sprouts
  • Wood ear mushrooms, rehydrated and finely chopped
  • Shallots, finely chopped
  • Garlic, minced
  • Eggs
  • Salt and pepper
  • Vegetable oil, for frying
  • Lettuce leaves
  • Fresh herbs (such as mint, cilantro, and Thai basil)
  • Dipping sauce (such as nuoc cham or hoisin peanut sauce)


  1. In a large bowl, combine the minced pork, shrimp, cooked vermicelli noodles, julienned carrots, bean sprouts, chopped wood ear mushrooms, shallots, and minced garlic.
  2. Season the mixture with salt and pepper to taste, and mix well to combine.
  3. In a small bowl, beat the eggs and add them to the filling mixture, stirring until everything is evenly coated.
  4. To assemble the spring rolls, dip a rice paper wrapper into warm water for a few seconds until it becomes pliable.
  5. Place a spoonful of the filling mixture onto the bottom third of the rice paper wrapper.
  6. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling.
  7. Heat vegetable oil in a deep fryer or large pot to 350°F (180°C).
  8. Carefully place the spring rolls into the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes.
  9. Remove the spring rolls from the oil and drain on paper towels.
  10. Serve the crispy Vietnamese spring rolls hot, alongside fresh lettuce leaves, herbs, and dipping sauce of your choice.

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