Vietnamese Spring Rolls
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
12 rolls
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Calories
59 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Spring Rolls
Description
Vietnamese Spring Rolls feature a filling of ground pork, minced shrimp, optional crab meat, shredded carrot, and mung bean noodles, all seasoned with garlic, shallot, fish sauce, and black pepper. The mung bean noodles are soaked and chopped to blend well in the filling, which is bound together with lightly beaten egg. Softened Vietnamese rice paper wrappers envelop the filling into 3-inch cylinders and are deep-fried slowly in neutral oil over medium heat, producing a golden, crispy exterior without cracking. The rolls are drained on paper towels before serving.
The flavor balances savory pork and seafood with aromatic garlic and shallot, complemented by the textural contrast between the crispy wrapper and tender, juicy filling. These rolls serve well as an appetizer or snack and can be accompanied by a pungent, tangy nuoc cham dipping sauce or wrapped in fresh lettuce and herbs to add brightness and coolness.
It’s important to fry at moderate temperature to prevent the rice paper from bubbling and breaking, ensuring a crisp surface. Using 8 1/2-inch round rice paper allows for easy rolling and sturdy wrapping. Serving immediately after frying preserves the ideal texture and flavor of the rolls.
Ingredients
- 1 oz (30g) mung bean noodles soaked in hot water for 30 minutes or until soft, or cellophane noodles or glass noodles
- 6 oz (175g ground pork
- 2 oz. (60g) Shrimp minced
- 1 oz (30g) crab meat coarsely chopped, optional
- carrot shredded
- 1 clove garlic minced
- 1 shallot minced
- 3 ground black pepper dashes
- 1 teaspoon fish sauce
- salt to taste
- 1 egg lightly beaten (use only half, small
- rice paper Vietnamese
- neutral cooking oil for deep frying, generic cooking oil
Instructions
- Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together (excluding the Vietnamese rice paper) to create a sticky filling.
- To roll the Vietnamese spring rolls (cha gio), place a piece of rice paper on a clean, damp kitchen towel. Dip your fingers in a bowl of warm water and run them over the entire rice paper to soften it. Place 1 heaping tablespoon of the filling onto the moist rice paper, fold the rice paper over the filling, tuck in the sides, and then roll to form a cylinder about 3 inches (7 cm) long.
- Heat oil over medium heat in a wok or large frying pan. Once the oil is hot, gently add a few rolls to the oil. Fry them slowly until they turn light brown. Remove from the oil and drain the excess by placing them on paper towels.
- Serve immediately with nuoc cham, or wrap the spring rolls in a fresh lettuce leaf with some aromatic herbs and dip them into the nuoc cham.
Notes
- Use 8 1/2-inch round rice paper for optimal wrapping size and durability.
- Maintain medium or low frying heat to avoid oil splatters and prevent wrapping from bubbling, breaking, or burning.
- Serve the spring rolls immediately for best crispness.
- Known as Imperial Rolls in the United States, they differ from fresh Summer Rolls, which are not fried.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Serving | 12rolls | |
| Calories | 59kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 32mg | 11% |
| Sodium | 78mg | 3% |
| Potassium | 76mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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