Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually. Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes.
Drain on paper towels. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. All Rights Reserved. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Heat oil in a work or large skillet over medium heat.
I Made It Print. Cook's Notes: Ground pork can be used instead of chicken if desired. Shiitake mushrooms can be substituted for the wood fungus mushrooms if desired. Full Nutrition. Depending upon the bun cha cook, the pork might swim in a tangy saucy soup or a dipping sauce will be served on the side. These Vietnamese deep fried spring rolls are usually but not always offered with bun cha. See the this post to see what I mean.
Note to self: schedule more bun cha time next trip. You sit a lettuce leaf in the palm of your hand, pop some noodles on top, then herbs, then the spring roll and wrap the lettuce around it all, then dip it in your sauce.
Your guests can follow suit or you can serve in individual bowls. Note that the wrappers used for this Vietnamese deep fried spring rolls recipe are the same dried, translucent, round rice paper sheets that are used for the fresh spring roll recipes.
You would probably leave them whole if serving as an appetiser, snack or party finger food. On the streets of Hanoi, the cooks cut them with scissors. This Vietnamese deep fried spring rolls recipe is a classic recipe. The wood ear mushrooms and minced pork are essential, as is seafood. Australian-Vietnamese chef Luke Nguyen uses tiger prawns, crab meat and minced pork in his nem ran, while Aussie Tracey Lister, a long-time Hanoi resident, who opened Hanoi Cooking Centre, uses pork mince and crab meat.
Here in Siem Reap, we tend to use pork mince and prawn. This Vietnamese deep fried spring rolls recipe calls for a classic Vietnamese dipping sauce that should be served in small individual bowls for each guest. There are so many recipes out there that you really need to try a few and experiment to find which is to your taste and then adjust portions to find the right balance for you, but the basic ingredients are Vietnamese fish sauce, rice vinegar, sugar, garlic cloves, birds eye chillies, and lime juice.
He adds 2 finely chopped garlic cloves, a thinly sliced birds eye chilli, and stirs in 2 tablespoons of lime juice. This makes about a cup. She then adds 2 finely chopped garlic cloves but 1 finely chopped long red chilli. The long red chillies are very mild and we prefer more bite, but experiment with both and see what you prefer. This makes enough for around six small dipping bowls.
Vietnamese Street Food by Tracey Lister and Andreas Pohl — the former owners of Hanoi Cooking Centre and authors of several Vietnam cookbooks have ten Vietnamese spring roll recipes in this book, which is one of our favourites. Cook Time 25 mins. Resting Time 10 mins. Total Time 50 mins.
Cuisine Asian, Vietnamese. Servings 20 fried spring rolls. For the Rice Wrappers 1 cup water 20 dried rice paper wrappers 2 tsp sugar. Soak the mung bean noodles in hot water for 10 minutes or until soft. In a medium bowl, add in the ground meat, chopped noodles, shredded carrot, minced shallot, minced garlic, sugar, soy sauce, rice vinegar, and half of the beaten egg.
Season with salt and pepper to taste. Mix until combined. In a shallow bowl, add 1 cup water and 2 tsp sugar and allow the sugar to dissolve. Then line a baking sheet with parchment paper this is where you'll place the finished spring rolls to keep them from sticking! Place a rice wrapper in the bowl and let it soak for 5 seconds make sure it's completely submerged , then remove it from the water and place it on a clean kitchen towel to keep it from sticking.
Place 1 tbsp of filling in a log shape on one side of the wrapper. Tightly fold the wrapper over the filling, then fold each side of the wrapper towards the center of the roll and roll the spring roll forward while tucking in the sides. I have put some of the vietnamese spring rolls in the freezer after the first fry….. Hi Bev, Thanks so much for trying the recipe!
So you can either fry them directly from frozen or let them thaw a bit before refrying. I have done it both ways depending on whether I planned ahead for dinner or not and both work. I hope this helps! Your email address will not be published. Notify me of followup comments via e-mail. You can also subscribe to our newsletter without commenting. Jump to Recipe. Vietnamese Fried Spring Rolls. Learn the authentic way to make them as well as tips to ensure they turn out golden and crispy.
Course: Appetizers and Side dishes, Main Dish. Cuisine: Vietnamese. Prep Time: 40 minutes. Cook Time: 20 minutes. Total Time: 1 hour. Servings: 4 people. Calories: kcal. Author: Sophie. Ingredients US Customary — Grams. Instructions Soak dried wood-ear mushrooms in hot water for 5 minutes or until rehydrated, then julienne.
Soak glass noodles in room-temperature for about 20 minutes.
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