Go Back

Authentic Vietnamese Spring Rolls

Shruthi
Authentic Vietnamese Spring Rolls are crispy fried rice-paper rolls filled with a savory aromatic mixture.Ground pork and shrimp create a rich, satisfying filling with excellent texture.Wood ear mushrooms, glass noodles, carrots, and onion add texture and natural sweetness.Rice paper becomes beautifully crisp and golden when fried carefully.Fresh herbs, lettuce, pickled vegetables, and Nuoc Cham balance the richness of the fried rolls.These traditional-style rolls are perfect as appetizers, party food, snacks, or part of a Vietnamese family meal.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine Vietnamese
Servings 4
Calories 95 kcal

Ingredients
  

For the Filling

  • ½ pound (225 g) ground pork
  • 4 ounces (115 g) peeled raw shrimp, finely chopped
  • 1 ounce (30 g) dried wood ear mushrooms
  • 2 ounces (55 g) dried glass noodles
  • 1 medium carrot, finely grated
  • ½ small onion, finely minced
  • 2 cloves garlic, minced
  • 1 small shallot, finely minced
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt, or to taste

For Wrapping

  • 20–24 Vietnamese rice-paper wrappers
  • Warm water, for softening wrappers

For Frying

  • Neutral high-heat cooking oil, enough for deep or shallow frying

For Serving

  • Fresh lettuce leaves
  • Fresh mint
  • Fresh cilantro
  • Thai basil, optional
  • Pickled carrots and daikon
  • Fresh cucumber
  • Nuoc Cham dipping sauce
  • Fresh red chili, optional

Instructions
 

Soak the Mushrooms

  • Place the dried wood ear mushrooms in warm water and soak for approximately 20–30 minutes until softened.
    Drain thoroughly, remove any tough sections, and finely chop the mushrooms.
    Wood ear mushrooms provide a pleasant chewy texture that is characteristic of many traditional-style Vietnamese spring roll fillings.

Soak the Glass Noodles

  • Place the dried glass noodles in warm water and soak until softened.
    Drain well and cut them into short pieces using kitchen scissors.
    Avoid leaving excess water in the noodles because a wet filling can make the rice-paper wrappers difficult to handle.

Prepare the Filling Ingredients

  • Finely chop the shrimp.
    Grate the carrot and finely mince the onion, garlic, and shallot.
    For the best texture, keep the ingredients finely chopped rather than turning them into a completely smooth paste.

Mix the Filling

  • In a large bowl, combine the ground pork, chopped shrimp, wood ear mushrooms, glass noodles, carrot, onion, garlic, shallot, and egg.
    Add fish sauce, soy sauce, sugar, black pepper, and salt.
    Mix gently but thoroughly until everything is evenly distributed.
    Do not overwork the mixture, as this can make the filling dense.

Test the Seasoning

  • Before wrapping all the rolls, cook a tiny portion of the filling in a skillet.
    Taste it and adjust the seasoning if necessary.
    This simple step ensures the finished spring rolls have the flavor you want.

Prepare the Rice Paper

  • Fill a wide shallow dish with warm water.
    Dip one rice-paper wrapper into the water briefly, just until it becomes flexible.
    Do not soak it for too long because it will continue softening as you work.
    Place the softened wrapper on a clean, slightly damp surface.

Allow the Rolls to Dry Slightly

  • Arrange the uncooked rolls on a clean tray without allowing them to touch each other.
    Let them rest for approximately 10–15 minutes.
    This brief resting period helps the outer surface become slightly less wet and can encourage better crisping during frying.

Heat the Oil

  • Heat neutral cooking oil in a deep, heavy pan or wok to approximately 325–350°F (165–175°C).
    Avoid overheating the oil because the rice paper can brown before the filling cooks properly.

Fry the Spring Rolls

  • Carefully place a few spring rolls into the hot oil, leaving enough space between them.
    Fry in batches for approximately 6–8 minutes, turning occasionally, until golden brown and crisp.
    Avoid overcrowding the pan because it can lower the oil temperature.

Drain

  • Remove the spring rolls using tongs or a slotted spoon.
    Place them on a wire rack or paper towels to drain excess oil.
    Allow them to rest for a few minutes before serving.

Serve

  • Arrange the crispy spring rolls on a serving platter.
    Serve with lettuce leaves, fresh mint, cilantro, cucumber, pickled vegetables, and Nuoc Cham.
    For a traditional Vietnamese-style eating experience, wrap a spring roll in lettuce with herbs and dip it into Nuoc Cham before eating.

Notes

  • Rice Paper: Use Vietnamese rice-paper wrappers specifically suitable for frying when possible.
  • Filling: Keep the filling relatively dry to prevent wrappers from tearing.
  • Shrimp: Finely chopped shrimp provide flavor and texture without making the filling watery.
  • Mushrooms: Wood ear mushrooms add a characteristic chewy texture.
  • Wrapping: Do not over-soak rice paper because it becomes fragile.
  • Oil Temperature: Maintain a steady temperature for even cooking and crisp results.
  • Frying: Fry in batches to prevent the oil temperature from dropping too much.
  • Serving: Nuoc Cham and fresh herbs provide acidity and freshness that balance the fried rolls.

 

Keyword Authentic Vietnamese Food, Cha Gio Recipe, Crispy Vietnamese Egg Rolls, Nem Ran Recipe, Vietnamese Fried Spring Rolls, Vietnamese Spring Rolls