Fried Vietnamese Spring Rolls Recipe
This fried Vietnamese spring rolls recipe yields crispy, golden chả giò packed with savory pork, shrimp, and vegetables. Perfect for parties or family meals, it’s simple to follow with clear steps. The rolls are fried to perfection and served with tangy nước chấm dipping sauce. It makes about 25 rolls, ideal for sharing. Enjoy authentic Vietnamese flavors at home with this crowd-pleasing dish.
Equipment
- Large mixing bowl
- Cutting Board and Knife
- Deep frying pan or wok.
- Slotted spoon.
- Paper towels
- Small bowl for sealing water.
Ingredients
- Ground pork: ½ lb 225g, for rich, savory flavor.
- Shrimp: ½ lb 225g, peeled, deveined, and finely chopped.
- Rice vermicelli noodles: 2 oz 60g, soaked and chopped.
- Carrots: 1 cup shredded, for crunch and sweetness.
- Wood ear mushrooms: ¼ cup soaked and finely chopped.
- Onion: 1 small finely chopped, for depth.
- Garlic: 2 cloves minced, for aroma.
- Fish sauce: 2 tbsp for umami.
- Soy sauce: 1 tbsp for seasoning.
- Sugar: 1 tsp to balance flavors.
- Black pepper: ½ tsp for a mild kick.
- Egg: 1 beaten, to bind the filling.
- Spring roll wrappers: 25 sheets preferably rice paper or wheat-based.
- Vegetable oil: For deep frying about 4 cups.
- Water: 2 tbsp to seal wrappers.
For the dipping sauce (nước chấm):
- Fish sauce: ¼ cup for bold flavor.
- Lime juice: ¼ cup freshly squeezed.
- Sugar: 2 tbsp for sweetness.
- Water: ½ cup to dilute.
- Garlic: 1 clove minced.
- Red chili: 1 finely chopped, for heat.
Instructions
Preparing the Filling
Step 1: Soak the Noodles and Mushrooms
- Place rice vermicelli and wood ear mushrooms in separate bowls. Cover with warm water and soak for 15 minutes. Drain and chop finely.
Step 2: Combine the Filling Ingredients
- In a large bowl, mix ground pork, chopped shrimp, and egg. Add noodles, mushrooms, carrots, onion, and garlic. Season with fish sauce, soy sauce, sugar, and black pepper.
Step 3: Mix Thoroughly
- Use your hands or a spoon to combine everything evenly. The mixture should be sticky but not too wet. Set aside for 10 minutes to let flavors meld.
Wrapping the Spring Rolls
Step 4: Prepare the Wrappers
- Lay a spring roll wrapper on a clean surface, diamond-shaped. Keep other wrappers covered to prevent drying. Place 1-2 tablespoons of filling near the bottom corner.
Step 5: Roll the Wrapper
- Fold the bottom corner over the filling, tucking it tightly. Fold in the side corners, then roll upward. Seal the edge with a dab of water.
Step 6: Repeat and Store
- Repeat until all filling is used, making about 25 rolls. Place rolls on a tray, ensuring they don’t touch. Cover with a damp cloth to keep moist.
Frying the Spring Rolls
Step 7: Heat the Oil
- Pour vegetable oil into a deep pan or wok, about 2 inches deep. Heat to 350°F (175°C). Test by dropping a small piece of wrapper; it should sizzle immediately.
Step 8: Fry in Batches
- Add 5-6 rolls at a time, avoiding overcrowding. Fry for 5-7 minutes, turning occasionally, until golden brown. Remove with a slotted spoon.
Step 9: Drain Excess Oil
- Place fried rolls on a plate lined with paper towels. Let them drain to stay crispy. Repeat until all rolls are fried.
Making the Dipping Sauce (Nước Chấm)
Step 10: Mix the Sauce
- In a small bowl, combine fish sauce, lime juice, sugar, and water. Stir until sugar dissolves. Add minced garlic and chili.
Step 11: Adjust to Taste
- Taste the sauce and adjust if needed. Add more lime for tang or sugar for sweetness. Set aside for serving.
Notes
When making this fried Vietnamese spring rolls recipe, ensure the oil is at 350°F to avoid greasy rolls. Don’t overfill the wrappers to prevent tearing. Keep unfried rolls covered with a damp cloth to stay pliable. Fry in small batches for even crispiness.