Vietnamese Spring Rolls Recipe

Name: Vietnamese Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 6-inch round or triangular rice papers; 2 12 oz (336 grm) bottles of beer (one for the cook); 2 eggs, lightly beaten; 4 cups (950 ml) peanut oil; 20 small bib lettuce leaves; 40 sprigs fresh corriander (cilantro optional); 40 fresh mint leaves; Filling; 1 oz (28 grm) bean thread noodles (cellophane noodles); 5 dried black Chinese mushrooms; 1/2 lb (.2 kg) raw shrimp; 3 green onions, minced; 1/2 cup (125 ml) shredded or minced carrots; 1/2 lb (.2 kg) ground pork; 3 shallots, minced; 3 cloves garlic, finely minced; 2 tbs (30 ml) dry sherry; 1 tbs (15 ml) light soy sauce; 1 tbs (15 ml) oyster sauce; 1/2 tsp (2 ml) freshly ground black pepper; 1/2 tsp (2 ml) sugar

Servings: persons

20 6-inch round or triangular rice papers
2 12 oz (336 grm) bottles of beer (one for the cook)
2 eggs, lightly beaten
4 cups (950 ml) peanut oil
20 small bib lettuce leaves
40 sprigs fresh corriander (cilantro optional)
40 fresh mint leaves
Filling
1 oz (28 grm) bean thread noodles (cellophane noodles)
5 dried black Chinese mushrooms
1/2 lb (.2 kg) raw shrimp
3 green onions, minced
1/2 cup (125 ml) shredded or minced carrots
1/2 lb (.2 kg) ground pork
3 shallots, minced
3 cloves garlic, finely minced
2 tbs (30 ml) dry sherry
1 tbs (15 ml) light soy sauce
1 tbs (15 ml) oyster sauce
1/2 tsp (2 ml) freshly ground black pepper
1/2 tsp (2 ml) sugar

1
["Spring rolls may be made in morning and refrigerated for cooking in the evening.", "They may also be reheated in hot oil or warmed in medium oven for 1 hour.", "Soak bean threads in hot water until softened (30 minutes) then drain and cut into 1-inch pieces.", "Soak mushrooms in hot water until softened (20 minutes).", "Discard stems and mince caps.", "Shell and devein shrimp then chop.", "Place bean threads, mushrooms and shrimp in bowl.", "Add remaining filling ingredients and mix thoroughly.", "Dip a sheet of rice paper in beer to moisten, then shake off excess beer.", "Place on flat surface and wait a few moments until paper is very pliable (sprinkle spots that resist softening with beer.)", "Shape 2 tbs (30 ml) of of filling into cylinder and place on bottom third of round paper or triangle.", "Moisten edges of paper with beaten egg, fold over ends and roll into cylinder.", "Continue to form rolls with remaining papers and place rolls in single layer on tray (cover with plastic wrap and refrigerate until ready to cook.)", "Heat oil in 12 inch pan or wok to 325 degrees (175 C.).", "Place all (as many as possible) rolls in pan (they can touch).", "Cook for about 8 minutes or until skins are golden.", "Drain on paper towels.", "Serve hot with dipping sauces, coriander, mint, and lettuce leaves (see Thai Dipping Sauce.)", "Hold lettuce leaf and add mint, corriander and hot spring roll.", "Wrap ""package"" in lettuce leaf, dip and enjoy."]

3598

kcal

Calories

140

Fat

464

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 20 6-inch round or triangular rice papers, 2 12 oz (336 grm) bottles of beer (one for the cook), 2 eggs, lightly beaten, 4 cups (950 ml) peanut oil, and more.

Yes, Vietnamese Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions