Vietnamese Fried Spring Rolls

servings
4 servings
prep time
15 minutes
cook time
30 minutes
A bowl of fried spring rolls with a leafy pattern on the bowl.

A traditional Vietnamese treat, these Fried Spring Rolls are golden and crispy, with a delightful crunch in every bite. They are presented in a bowl adorned with a charming leaf pattern, ready to be savored.

This recipe is from my friend’s Vietnamese grandma. They are mouth-watering delicious! If desired, serve spring rolls with sweet-and-spicy nuoc cham.

Ingredients

For the filling:

  • 175 grams (6 ounces wt) rice sticks (vermicelli)
  • 680 grams (1.5 pounds) ground pork
  • 15 ml (1 tablespoon) salt
  • 15 ml (1 tablespoon) ground black pepper
  • 30 ml (2 tablespoons) granulated sugar
  • 15 ml (1 tablespoon) garlic powder
  • 1 large white onion, diced and squeezed dried
  • 10 grams (1/3 ounce wt) shredded carrots
  • 1 large cabbage, thinly shredded
  • 1 large jicama, shredded and squeezed dry

For the rolls:

  • Canola or vegetable oil, as needed
  • Lumpia (spring roll) wrappers, 25-30 count
  • Egg yolk, for sealing wrapper

Preparation

    1. For the filling: Break the rice noodles into large pieces. In a bowl of warm water soak the rice sticks until soft. Squeeze as much water out as you can.
  1. In a large mixing bowl combine the pork, salt, pepper, sugar, garlic powder. Add the onions, carrots, and rice sticks. Add the cabbage, then the jicama. Mix well.

  2. Heat 5 cm (2 inches) of canola or vegetable oil to 177°-191°C (350°F-375°F), checking the temperature with a thermometer. While the oil is heating, roll mixture in spring rolls.

  3. To assemble the rolls, separate the wrappers before beginning. The spring roll packaging will have pictures to show how to wrap them. Add a dab of egg yolk at the top of each finished roll to seal it. Fry the rolls until golden brown and the pork is cooked through, about 4-5 minutes.

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