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    You are in: Home / Recipes / Vietnamese Spring Rolls Recipe
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    Vietnamese Spring Rolls

    Vietnamese Spring Rolls. Photo by monmamoni

    1/5 Photos of Vietnamese Spring Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Gerry's Note:

    These spring rolls were a sell out at one of our annual school projects several years ago and have been a favorite at our house as well as at the Spring Mosaic. A Jean Pare recipe from "Company's Coming Asian Cooking" and one that never fails to please. Make for wonderful appetizers.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb ground lean pork
    • 1 cup carrot (finely grated)
    • 1/2 cup rice vermicelli (cooked)
    • 1 tablespoon soy sauce
    • 1 tablespoon oyster sauce
    • 1 minced garlic clove (or 1/4 teaspoon garlic powder)
    • 1 teaspoon finely chopped gingerroot (or 1/4 teaspoon ground ginger)
    • 2 green onions (finely chopped)
    • 1 large egg (fork beaten)
    • 25 spring roll wrappers (6 inch size)
    • cooking oil (for deep frying)

    Directions:

    1. 1
      In large bowl add first nine ingredients mixing well.
    2. 2
      Place about 2 tablespoons filling in centre of each spring roll wrapper.
    3. 3
      Fold bottom corner up over filling, fold in both sides.
    4. 4
      Dampen edge of wrapper and roll tightly to seal
    5. 5
      Repeat with remaining filling and wrappers.
    6. 6
      Deep fry in hot (375 ) cooking oil in large wok or deep fryer for about five minutes, turning at half time, until golden.

    Ratings & Reviews:

    • on June 03, 2010

      55

      These were great!! I followed the instructions fully and was very pleased with the results.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2009

      55

      I used rice in place of the vermicelli and then followed the rest of the recipe. We loved them!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2008

      55

      A recipe that will become a new favorite at our house. Easy to make up and so delicious. I used wonton wrappers as that was all I could find in the stores so ended up with many more rolls as being about 60,which is great since I will be serving them during the holidays as appetizers. In one batch I used half mild Italian sausage and some fresh ground pepper and they were delicious. Paired with Spring Roll Dipping Sauce. So happy I found this recipe and it is another winner Gerry.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Vietnamese Spring Rolls

    Serving Size: 1 (36 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 77.4
     
    Calories from Fat 37
    48%
    Total Fat 4.1 g
    6%
    Saturated Fat 1.5 g
    7%
    Cholesterol 21.2 mg
    7%
    Sodium 122.4 mg
    5%
    Total Carbohydrate 5.4 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.2 g
    1%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    rice vermicelli

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