Can You Make Spring Rolls With Rice Paper
Packed with pork, prawn/shrimp and veggies, these Easy Vietnamese Fried Spring Rolls are lightly fried for a crispy, crunchy, flavourful appetiser. Made with rice paper for a satisfying crunch, enjoy them with our bonus spicy Vietnamese homemade dipping sauce!
Why We Love This
Vietnamese fried spring rolls are surprisingly easy to make and filled with fresh, healthy ingredients such as pork and prawn (or chicken if you prefer!). Once you learn the technique of folding the spring rolls, you'll be able to whip up a batch in no time. Crispy and utterly delicious, they're perfect as a tasty snack or appetizer for parties.
Our homemade dipping sauce recipe is super moreish and totally easy to make too!
Trust us – you won't want to stop at one.
Where We Learned This Recipe
After a few weeks of travel through Cambodia, we were so excited to arrive in Ho Chi Minh City, Vietnam. We'd heard all about its incredible eating (and cooking) opportunities, and it did not disappoint.
Our new hosts Trang and Linh lived in a gorgeous apartment in District 2. A quiet area away from the bustling city centre, yet packed with its own amazing local hotspots to explore.
Together we set out to pick up fresh ingredients from some nearby markets to make these Easy Vietnamese Fried Spring Rolls.
Mingling with locals during their early morning shopping spree, we watched as vendors chopped fresh meat with massive cleavers,. Others haggled over wriggling fish, or sorted piles of fresh fruit and vegetables.
Jumping on the bikes to head back, there was one last important task to tick off on the way. Time for some fresh Vietnamese Iced Coffee to get the morning started.
Sarah and Trang had already dashed off by the time Linh and I remembered, so we made a quick pit stop then scooted home, only to spot Sarah walked out of a different coffee shop with her own batch of coffee. Double shots for everyone! Great minds think alike 😉
What You'll Need
Ingredients for Bonus Vietnamese Fried Spring Rolls Dipping Sauce
- Kaffir lime juice or substitute with lime or lemon juice
- Fish sauce
- Sugar
- Water
- Garlic clove
- Birds eye chilli finely chopped (optional)
How to Make Vietnamese Fried Spring Rolls
- Pop the broken vermicelli noodles in a small bowl and cover with boiling water. Allow to rest until cooked through, then drain.
- Add the pork, shrimp, chopped shallots, mushroom, carrot, vermicelli noodles, egg and salt into a bowl and mix until well combined. For best results, use your fingers to mix evenly.
- Quickly rinse the rice paper sheet in water to soften and place on a flat plate or surface.
- Place a small handful of filling near one edge of the rice paper. Fold the paper over the filling. tuck in the sides and continue to roll to the end of the sheet.
- Repeat for remaining spring rolls.
- Heat the oil over a medium-high heat. Fry the spring rolls for around 5 minutes until golden brown and crispy. Remove from the oil and drain on paper towel.
- Combine all ingredients for the dipping sauce in a bowl and stir until the sugar dissolves.
- Serve immediately.
How to Fold Vietnamese Fried Spring Rolls
Have you ever tried to fold a spring roll or a cold roll in the past and ended up with a soggy mess? We admit, we've failed miserably in the past, usually from dunking the entire sheet in a bowl of water and completely soaking it. By the time you assemble your ingredients the rice paper has stuck to the plate and you end up with an unattractive lumpy roll.
Tell me that's not just me? Eeep.
Thankfully Trang showed us her easy method to easily and quickly wrap up spring rolls so you end up with cute, perfectly rolled tubes:
- Hold a sheet of Vietnamese rice paper sheets
in one hand and dab with cold water across one side of the sheet. We found that when we were in Vietnam using fresher rice paper sheets, we didn't need a lot of water – just a little dab with our fingers was enough. Back home in Australia, the rice paper sheets were slightly thicker and so needed more water to soften. Experiment with a sheet before you get started to see how much water works best for you.
- Next, place your filling mixture in a line close to one end of the roll.
- Fold the small edge over the filling, then tuck in the sides.
- Continue to roll until you reach the other end of the rice paper, tucking the edges and pressing/squeezing the filling as you go.
- Now you've got a neat little roll anyone can be proud off. Huzzah!
FAQs
Are Vietnamese fried spring rolls gluten-free?
Yes, traditional Vietnamese fried spring rolls are gluten-free when made with rice paper sheets. To be extra safe, you should also check your other ingredients such as fish sauce to make completely sure there is no gluten-free present in your batch.
Are Vietnamese fried spring rolls vegetarian?
You can easily make Vietnamese fried spring rolls vegetarian by omitting the pork and prawn. Just up the other filling ingredients such as mushroom, carrot and vermicelli to compensate.
Variations & Substitutes
- If you aren't able to source wood ear mushrooms, you can substitute with regular mushrooms.
- Kaffir lime juice in the dipping sauce can be substituted with lemon or lime juice, or a blend of both.
- You can use any oil for frying, but we recommend avoiding strong flavoured oils such as olive oil which will change the flavour.
- Feel free to substitute the pork and prawns for chicken if you prefer!
Try these amazing entrees next:
-
Vietnamese Fried Pork Wontons – Hoanh Thanh Chien -
Yakitori Chicken Skewers -
Pork Gyoza – Japanese Dumplings Recipe -
Slow Cooked Sticky Soy Mushrooms – Vegan Friendly
★ Did you make this recipe? Please leave a comment and a star rating below!
Easy Vietnamese Fried Spring Rolls
Packed with pork, prawn/shrimp and veggies, these Easy Vietnamese Fried Spring Rolls are lightly fried for a crispy, crunchy, flavourful appetiser. Made with rice paper for a satisfying crunch, enjoy them with our bonus spicy Vietnamese homemade dipping sauce!
Prevent your screen from going dark
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Snack
Cuisine: Vietnamese
Servings: 12 spring rolls
Calories: 132 kcal
Cost: $10
- 10-15 rice paper sheets
- 100 g pork minced
- 100 g shrimp minced
- 2 shallots chopped
- 1/2 cup mushrooms shredded (we used wood ear mushroom)
- 1/2 cup carrot shredded
- 1/2 cup vermicelli rice noodles broken into 2 cm pieces
- 1 egg
- 1 pinch salt
- Vegetable oil for frying
-
Pop the broken vermicelli noodles in a small bowl and cover with boiling water. Allow to rest until cooked through, then drain.
-
Add the pork, shrimp, chopped shallots, mushroom, carrot, vermicelli noodles, egg and salt into a bowl and mix until well combined. For best results, use your fingers to mix evenly.
-
Quickly rinse the rice paper sheet in water to soften and place on a flat plate or surface.
-
Place a small handful of filling near one edge of the rice paper. Fold the paper over the filling. tuck in the sides and continue to roll to the end of the sheet.
-
Repeat for remaining spring rolls.
-
Heat the oil over a medium-high heat. Fry the spring rolls for around 5 minutes until golden brown and crispy. Remove from the oil and drain on paper towel.
-
Combine all ingredients for the dipping sauce (kaffir lime juice, fish sauce, sugar, water, garlic and chilli) in a bowl and stir until the sugar dissolves.
-
Serve immediately.
- Are Vietnamese fried spring rolls gluten-free?Yes, traditional Vietnamese fried spring rolls are gluten-free when made with rice paper sheets. To be extra safe, you should also check your other ingredients such as fish sauce to make completely sure there is no gluten-free present in your batch.
- Are Vietnamese fried spring rolls vegetarian?You can easily make Vietnamese fried spring rolls vegetarian by omitting the pork and prawn. Just up the other filling ingredients such as mushroom, carrot and vermicelli to compensate.
- If you aren't able to source wood ear mushrooms, you can substitute with regular mushrooms.
- Kaffir lime juice in the dipping sauce can be substituted with lemon or lime juice, or a blend of both.
- You can use any oil for frying, but we recommend avoiding strong flavoured oils such as olive oil which will change the flavour.
- You can fry straight from frozen, just don't defrost them first as that will make the rice paper soggy. Cook for an extra 30 secs to 1 min to make sure they're fully cooked through.
Adapted from Pham Thi Trang.
Nutrition Facts
Easy Vietnamese Fried Spring Rolls
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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About Wandercooks
Hey there, we're Laura & Sarah! We've travelled the world to over 35 countries on a mission to bring you the tastiest recipes we've discovered along the way. Here's where the Wandercooks journey began…
Can You Make Spring Rolls With Rice Paper
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