Vietnamese Spring Rolls Recipe

Name: Vietnamese Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground pork butt (rib end or butt end; ask butcher to grind fresh); 1 can crabmeat or 1 package frozen crabmeat; 1/4 pound bean sprout, chopped; 1 ounce bean thread (soak briefly and cut up; rinse with warm water, let sit); 1 large onion, diced; 1 bunch green onions, cut up - use middle section only; 3 teaspoons fish sauce; 1 egg (optional); Salt and black pepper to taste; Rice paper for wrapping; Coconut soda or beer for dampening rice paper; 1/4 teaspoon garlic powder; Oil for frying

Servings: persons

1 pound ground pork butt (rib end or butt end; ask butcher to grind fresh)
1 can crabmeat or 1 package frozen crabmeat
1/4 pound bean sprout, chopped
1 ounce bean thread (soak briefly and cut up; rinse with warm water, let sit)
1 large onion, diced
1 bunch green onions, cut up - use middle section only
3 teaspoons fish sauce
1 egg (optional)
Salt and black pepper to taste
Rice paper for wrapping
Coconut soda or beer for dampening rice paper
1/4 teaspoon garlic powder
Oil for frying

1
Put ground meat in large mixing bowl. Mix in crabmeat and chopped bean sprout. Add and mix in cut up bean thread, diced onion, green onion, fish sauce, salt, pepper and egg (if desired). Mix ingredients thoroughly.
2
Put some hot water and 2 tablespoons of vinegar, or 3/4 cup water and 1/4 cup coconut soda, in a shallow bowl, pie plate, or roasting pan. Sprinkle in 1/4 teaspoon garlic powder. This will serve to dampen the rice paper wrapping.
3
Add rice paper to liquid and let rest until dampened. Spread the dampened rice paper wrapping on a plate. Put about 1 tablespoon of the filling in the middle of the paper, shape the filling into the shape of a roll, then roll the rice paper wrapping around the filling. Remember to fold the sides in before completing the rolling.
4
Deep fry in 300 degree oil for 5-10 minutes. Be careful not to break the rolls.

354

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 pound ground pork butt (rib end or butt end; ask butcher to grind fresh), 1 can crabmeat or 1 package frozen crabmeat, 1/4 pound bean sprout, chopped, 1 ounce bean thread (soak briefly and cut up; rinse with warm water, let sit), 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