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fried spring roll

Vietnamese Fried Spring Roll

This Vietnamese fried spring roll recipe combines succulent ground pork, crunchy vegetables, and delicate rice paper for a crispy treat everyone loves. Perfect for appetizers or snacks!
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Prep Time 1 minute
Cook Time 40 minutes
Total Time 1 minute
Servings: 15
Course: Appetizer
Cuisine: Asian
Calories: 3
Ingredients Method Notes

Ingredients
  

  • 50 g dried mung bean noodles (1 package)
  • 450 g ground pork (70-80% lean)
  • 190 g grated carrots (about 2 medium)
  • 130 g bean sprouts (about 2 cups)
  • 30 g dried shiitake mushrooms (rehydrated and sliced)
  • 30 g wood ear mushrooms (rehydrated and finely chopped)
  • 2 large eggs (1 for filling, 1 for sealing)
  • 25 spring roll wrappers (approximately 18 cm x 18 cm)
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 4 teaspoons canola or vegetable oil (for frying)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon ground white pepper
  • Fresh herbs like cilantro and mint for serving

Method
 

  1. Soak the dried mung bean noodles in warm water for 30 minutes, then drain and cut them into 1/4 inch pieces.
  2. In a large bowl, combine noodles with ground pork, grated carrots, sliced mushrooms, and bean sprouts. Mix in one egg, oyster sauce, fish sauce, oil, salt, sugar, and pepper.
  3. Dip each spring roll wrapper into warm water for a few seconds to soften.
  4. Place about 2 tablespoons of filling near the bottom corner of the wrapper, fold it tightly while tucking the sides in, and seal the edge with a little egg wash.
  5. Heat oil in a pot to 350°F (175°C). Fry the rolls in batches until they are golden brown, about 3-5 minutes.
  6. Remove and drain on paper towels. Serve warm with fresh herbs and dipping sauce.

Notes

Nutrition Information Source: Data from USDA FoodData Central, estimated where needed Values are approximate and may vary based on specific brands and preparation methods.