Vietnamese Fried Spring Rolls Recipe

Vietnamese Fried Spring Rolls Recipe
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  • 1 kilo vermicelli noodles, soaked and softened in hot water
  • 400 grams dried wood ear mushrooms, re-hydrated in water
  • 1 medium shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 pcs grated carrots
  • 250 grams ground pork
  • 1/4 cup fish sauce
  • 3 tablespoons sugar
  • 2 teaspoons black pepper
  • 2 teaspoons salt
  • 250 grams shrimp in shell, peeled and defined
  • 25 pieces 8-inch square frozen spring roll pastry wrappers, thawed
  • 1 large egg yolk, lightly beaten
  • 4 cups vegetable oil for deep-frying
  • Cilantro leaves

For the dipping sauce:

  • 5 1/2 tablespoons sugar
  • 3/4 cup warm water
  • 1/4 cup plus one tablespoon fish sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons fresh lime juice
  • 2 garlic cloves, minced
  • 2 chilis, thinly sliced


For the filling:

  • Saute garlic and shallots along with carrots, pork, fish sauce.
  • Add sugar, pepper, and salt.
  • Put the shrimp, mushroom, cilantro and noodles.
  • Let it cool before wrapping.

To assemble the spring rolls:

  • Place one wrapper on a work surface.
  • Cut the wrapper diagonally in half to form two triangles.
  • Put two tablespoons of the filling in the middle of the wrapper.
  • Dab the top corner with yolk, roll up wrapper into a long thin roll, tucked ends inside.
  • Fry the rolls in batches until golden brown and cooked through.
  • Serve with dipping sauce.

For the dipping sauce:

  • Mix the sugar and water together until sugar is dissolved.
  • Stir in remaining sauce ingredients.
  • Serve with the spring rolls.

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