Vietnamese Spring Rolls

Recipe by canarygirl


  • 1
    (4 ounce) package rice vermicelli, soaked in cold water for 15 minutes,drained and chopped
  • 1
  • 1
    green onion, minced
  • 1
    small onion, minced
  • 2
    cloves garlic, mashed
  • 14
    cup finely grated carrot
  • 14
    cup finely grated cabbage (optional)
  • 12
  • 3
    tablespoons cilantro, chopped
  • 2
    tablespoons white wine
  • 20
    spring roll wrappers (I like the frozen ones, though the dry rice wraps are good too, just more difficult to work with)
  • oil (for frying)


  • Combine all ingredients except wraps and oil in a bowl.
  • On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.
  • Fold sides in, then begin rolling spring roll at the mixture side.
  • Seal roll by moistening edge with water.
  • Heat oil over medium-high heat.
  • Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
  • Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
  • Keep warm in heated oven.
  • Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.
  • Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.
  • Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.