Vietnamese fried spring rolls

Name: Vietnamese fried spring rolls
Total time: 55 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 140 g Dry rice paper sheets; 300 g Minced pork; 50 g Rice vermicelli, dry; 120 g Carrot; 8 g Dried wood ear mushrooms; 60 g Shallots; 50 g Egg, without shell; 35 g Fish sauce; 15 g Sugar; 30 g Lime juice; 100 g Water; 60 g Rapeseed oil; 150 g Lettuce; 15 g Fresh mint

Crisp rice-paper rolls filled with pork, mushrooms and vegetables.

Estimated total time: 55 minutes4 portionsAbout 560 kcal per portion

Vietnamese fried spring rolls cut open on a white plate — Photo: Phó Nháy · Public domain · Photo source. Representative real dish photograph; home recipe ingredients, garnishes, and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 4 portions

140 g Dry rice paper sheets
300 g Minced pork
50 g Rice vermicelli, dry
120 g Carrot
8 g Dried wood ear mushrooms
60 g Shallots
50 g Egg, without shell
35 g Fish sauce
15 g Sugar
30 g Lime juice
100 g Water
60 g Rapeseed oil
150 g Lettuce
15 g Fresh mint

Method

Soak mushrooms for 15 minutes, rinse and chop. Prepare vermicelli according to the packet, drain and snip short. Mix both with pork, grated carrot, chopped shallot, egg and 15 g fish sauce.
Briefly moisten a rice-paper sheet and lay on a board. Add a small line of filling, fold sides in and roll tightly. Repeat to make 16 small rolls.
Heat oil in a wide frying pan over medium heat. Shallow-fry rolls in batches for 4–5 minutes per side until crisp and pork filling is cooked through; avoid crowding.
Mix remaining fish sauce, sugar, lime and measured water for dipping. Serve rolls with lettuce and mint.

Four rolls per portion. All frying oil is included in the estimate; oil absorption varies. Rice-paper thickness changes frying time; check a roll from each batch.

Chả giò

Allergens and ingredient checks

Listed allergens: eggs, fish. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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