Search
Youtube Facebook-f Twitter Instagram

Vietnamese Fried Spring Rolls

Print Friendly, PDF & Email

 

Vietnamese Fried Crispy Spring Rolls are golden, crackly, and packed with juicy, savory filling in every bite. Wrapped in delicate rice paper that fries up into an impossibly crisp shell. Dip them in nuoc cham—a sweet, tangy, and garlicky sauce—and you’ve got a flavor explosion that’s fresh, bold, and completely addictive.

Recipe

Serves: 16 pieces
Prep time: 1 hour
Cook time: 20 minutes

For the spring rolls:
1 package (2 oz) dried glass noodles
5 tablespoons fresh wood ear mushrooms, finely chopped
1 pound ground pork
6 ounces shrimp, peeled and deveined, finely chopped
1 cup carrots, peeled and julienned
1 cup bean sprouts
4 tablespoons shallot, minced
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fish sauce
1 extra-large egg
16 pieces rice paper
1 ½ cup water
4 drops rice vinegar
3 cups extra light olive oil, for frying

For the nuoc cham dipping sauce:
½ cup hot water
3 tablespoons sugar
3 tablespoons fish sauce
3 tablespoons lime juice
2 cloves garlic, minced
1 tablespoon finger hot pepper, sliced

Instructions

1. Prepare the glass noodles:

  • Soak the glass noodles in warm water for 30 minutes.
  • Drain and cut them into 1 ½-inch lengths.

2. Make the dipping sauce:

  • In a bowl, mix hot water and sugar until dissolved.
  • Stir in fish sauce, lime juice, garlic, and chili pepper. Set aside.

3. Make the filling:

  • In a large bowl, combine pork, shrimp, glass noodles, wood ear mushrooms, carrot, bean sprouts, shallot, garlic, salt, pepper, fish sauce, and egg.
  • Mix thoroughly until evenly combined.

4. Wrap the spring rolls:

  • In a bowl, mix 1 ½ cup water with 4 drops of rice vinegar.
  • Lightly brush both sides of the rice paper with the vinegar water until just softened—avoid over-soaking.
  • Place 2 ½ tablespoons of filling near the bottom edge.
  • Fold the bottom up over the filling, fold in the sides, and roll tightly to seal. Repeat with remaining filling.

5. First fry:

  • In a pan over high heat, heat oil to 325°F (163°C).
  • Fry spring rolls in batches for about 5 minutes until golden brown and pork is cooked through. Flip as needed.
  • Remove and drain on paper towels.

6. Second fry for crispiness:

  • Raise oil temperature to 350°F (177°C).
  • Return spring rolls to the oil and fry for 1–2 more minutes until extra crispy. Flip a few times for even browning.
  • Drain again and serve with nuoc cham!

Tips & notes

  • Don’t over-soak the rice paper: Too much moisture can lead to oil splatter and a soggy texture. A light brush of water on both sides is all you need.
  • Prevent sticking while frying: When placing the spring rolls in hot oil, make sure they don’t touch at first, as they can stick together while still soft. Once they begin to set (after about a minute), it’s okay if they touch.
  • Freezing spring rolls: You can freeze the wrapped, uncooked spring rolls. Place them in a single layer on a parchment-lined baking sheet, making sure they don’t touch. Lightly dust with cornstarch if needed. Freeze until solid, then transfer to a freezer-safe bag or container. Fry straight from frozen, adding 1–2 extra minutes to the cooking time.

12 thoughts on “Vietnamese Fried Spring Rolls”

  4. Eliane

    I have been waiting for an easy Vietnamese spring roll recipe. Thank you. Let me ask? Can I use an air fryer on the 2nd frying instead?

    Reply
    1. CiCi

      Hi Eliane,

      Thanks for the question! Yes, you could place them in an air fryer for the second time. However, I personally would place them in the oil for extra crispness. And since for the second time, the oil is hotter than the first time, it forces the oil to come out from the inside, so the spring rolls are crispy and not greasy. I hope this helps and best wishes!

      Reply
    1. CiCi

      Hi Jude,

      Thanks for the question! If you like to freeze them, and cook them in the future, place them in a single layer, and cover them up with plastic wrap. When ready to cook, fry them directly, no defrosting is necessary. I hope this helps. 🙂

      Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Related Recipes

You may also like

Load More

Headline

Never Miss A Story

Get our Weekly recap with the latest news, articles and resources.

Free Subscription

Never Miss A Recipe

Get a weekly recap of CiCi’s new recipes, videos & cooking tips.

Cookie policy
We use our own and third party cookies to allow us to understand how the site is used and to support our marketing campaigns.
Gimme those cookies!

Asian home recipes right into your inbox.