Community Pick
Vietnamese Spring Rolls
photo by aznbbdoll
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
20 spring rolls
ingredients
- 1 lb ground pork
- 1 (4 ounce) package rice vermicelli, soaked in cold water for 15 minutes,drained and chopped
- 1 egg
- 1 green onion, minced
- 1 small onion, minced
- 2 cloves garlic, mashed
- 1⁄4 cup finely grated carrot
- 1⁄4 cup finely grated cabbage (optional)
- 1⁄2 cup bean sprouts
- 3 tablespoons cilantro, chopped
- 2 tablespoons white wine
- salt
- white pepper
- 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)
directions
- 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.
Reviews
-
I have been looking for a good vietnamese spring roll recipe ever since I had some at this fantastic vietnamese place near where I live. This recipe is SO incredibly close to the ones from the restaurant. The only thing different I did was I ground up a package of shrimp in the food processor and added it in with the ground pork and also added in some lemongrass because the ones I had at the restaurant had ground shrimp and lemongrass in them. I also tried to replicate the sauce from the restaurant which was pretty easy and althought didnt seem great while I was making it, it really went fantastic with the rolls. (the sauce I made was 1 minced chili, 1 clove of minced garlic, 4-5 tbsp of sugar, 2/3 cup water, 1 tbsp of very finely shredded carrots, 1 1/2 tbsp of fresh lime juice, and 5 tbsp of fish sauce...the fish sauce is something Id never heard of before, but after digging a little I found it in the asian section of our grocery store. It comes in a small bottle, is orangy-brown and very watery. It stinks and tasted TERRIBLE on its own but when mixed with the above ingredients it makes a fantastic sauce.) Thanks for posting this recipe. everyone I made it for thought it was absolutely fantastic. I make it all the time. The first time I made it I used the rice papers, which I found did not fry evenly and didnt go crispy like the spring roll wrappers do. After that I only use the spring roll wrappers. I could only find these in a tiny asian store that I came across. None of the grocery stores where I live sell them. Thanks again. This is one of my favorites!
-
I love these egg rolls! I make them fairly often and freeze after frying for a quick snack, I just pull them out, defrost and bake them until hot. I love dipping them in Thai Red Chili Sauce. I always vary the ingredients depending on what I have in the kitchen, usually just making veggie egg rolls, but shrimp is also wonderful. I have a difficult time sealing the edges so that no oil enters, but I am getting better at it with practice. One caution: if you have fingernails be very carefull, the wrappers puncture very easily. When this happens I just sprinkle a little water on and pinch to seal. Thanks a lot!
see 18 more reviews
Tweaks
-
Wow! These taste unbelievable! I made mine with the frozen wrappers and they were stretchy, strong and very easy to use. (Great tip, thank you SOOOOOOOOo MUCH! I used to make fresh rolls with the dry kind and had to throw half away because I couldn't handle them). I bought both large and small wrappers and actually prefer the smaller ones because the crunchy wrapper complements the innards so well. I used 25 large and about 8 small ones with the filling. I substituted ground chicken and chopped shrimp for the pork and did add in the cabbage. I sealed my ends with eggwhite and had no trouble with unwrapping. I served these with Spring roll Sauce from the store (orangy color with shredded carrots in it) and DH went crazy for them. I have frozen 14 of them and can't wait to enjoy them again in the future! Thanks so much.
-
Wonderful! I used shrimp and crab instead of pork, but followed every other direction to the letter. I'm so proud I made this! I had enough left over mixture to fill up 10 more rolls though, which was good, because that means I get to eat more! I served this with Lo Mein and spinach egg drop soup. I also made your Nuoc Cham sauce to go with it. You're amazing Bratty Brat!