Ingredients

  • Serves 8 people
  • 12 rice paper rounds (6-inch diameter)

  • 170 g chicken (minced)

  • 110 g raw shrimp (peeled, deveined and finely minced)

  • ¼ cup dried wood ear fungus (soaked to soften and minced) - substitue with shiitake mushroom

  • 30 g glass noodles (soaked in warm water to soften and cut into 2-inch lengths)

  • ½ cup carrot (julienned)

  • ½ cup mang guang (turnip) - julienned

  • ⅓ cup spring onion (julienned)

  • 2 sprig mint

  • 1 tbsp lime juice

  • 1 tsp big red chilli (sliced)

  • ½ tsp garlic (minced)

  • ½ tsp sugar

  • 2 tsp soy sauce

  • ¼ cup water

  • 2 tbsp fish sauce

  • 2 tbsp fish sauce

  • ¼ tbsp black pepper

  • 1 tbsp brown sugar

  • 1 tsp salt

  • vegetable oil

Fried Vietnamese Spring Rolls
Recipe Courtesy of
Asian Food Network

Fried Vietnamese Spring Rolls

Versatile as party food or an appetizer, this crispy and savory Vietnamese-inspired snack paired with its dipping sauce is perfect for both adults and kids!
  • Hard
  • 45 min
  • 35 min
  • 15 min
  • 7 steps
  • 21 Ingredients
  • Hard
  • 7 steps
  • 21 Ingredients
  • 45 min
  • 35 min
  • 15 min

Instructions

  1. Toss vegetables in salt

    • In a bowl, toss chopped carrot, mang guang, spring onions and 1 tsp salt until well mixed. Set aside for 20 minutes.


  2. Remove liquid from vegetables

    • After 20 minutes, use hands to squeeze out excess liquid and discard the liquid.
    • Place vegetable back into mixing bowl.


  3. Add noodles, meats and seasoning

    • Add wood ear fungus, cellophane noodles, minced chicken, minced shrimp, ½ tsp sugar, 2 tsp soy sauce and ¼ tbsp black pepper. Mix well and set aside.
    • You can replace minced chicken with minced pork
    Add noodles, meats and seasoning


  4. Wet rice paper round

    • Fill a large bowl with water. Dip 1 rice paper round into water bowl until fully moistened and softened.
    • Place rice paper round on a clean flat work surface.


  5. Roll spring rolls

    • Place about 1tbsp filling in center and take the edge closest to you and fold over filling.
    • Fold in left and right sides and continue rolling away from you.
    • Repeat with remaining rice paper rounds and filling.


  6. Deep-fry spring rolls

    • In a pot, heat up vegetable oil for deep-frying spring rolls. Once oil is hot, add a few rolls at a time, turning occasionally.
    • Fry for 10 minutes or until lightly browned.
    • Remove from oil and place spring rolls on a paper towel-lined plate.
    Deep-fry spring rolls


  7. Make dipping sauce

    • In a bowl, add ¼ cup water, 2 tbsp fish sauce, 1 tsp rice vinegar, 1 tbsp lime juice, sliced large red chili, 1 sprig mint leaves, minced garlic and 1 tbsp brown sugar.
    • Mix until sugar dissolves.

    | You can freeze spring rolls to use for a later date, it can last up to 2 weeks in the freezer



Plate and Serve!

Place spring rolls onto serving plate and serve hot with dipping sauce on the side.

Plate and Serve!

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Ingredients
  • Serves 8 people
  • 12 rice paper rounds (6-inch diameter)

  • 170 g chicken (minced)

  • 110 g raw shrimp (peeled, deveined and finely minced)

  • ¼ cup dried wood ear fungus (soaked to soften and minced) - substitue with shiitake mushroom

  • 30 g glass noodles (soaked in warm water to soften and cut into 2-inch lengths)

  • ½ cup carrot (julienned)

  • ½ cup mang guang (turnip) - julienned

  • ⅓ cup spring onion (julienned)

  • 2 sprig mint

  • 1 tbsp lime juice

  • 1 tsp big red chilli (sliced)

  • ½ tsp garlic (minced)

  • ½ tsp sugar

  • 2 tsp soy sauce

  • ¼ cup water

  • 2 tbsp fish sauce

  • 2 tbsp fish sauce

  • ¼ tbsp black pepper

  • 1 tbsp brown sugar

  • 1 tsp salt

  • vegetable oil

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