Vietnamese Spring Rolls
Delicious and crispy Vietnamese Spring Rolls filled with a savory mix of fresh ingredients, perfect for any occasion.
Ingredients
For the spring rolls
- 10 pieces Rice paper wrappers Essential for spring rolls; can substitute with lettuce leaves.
- 1 cup Ground pork or shrimp Can substitute with plant-based meat or tofu for a vegetarian option.
- 1 cup Vermicelli noodles Option for gluten intolerance: use rice vermicelli.
- 1 cup Carrots, julienned
- 2 cups Cabbage, shredded
- 1/2 cup Green onions, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- to taste Salt and pepper Adjust to personal preference.
- for frying Oil Use a neutral oil like vegetable or canola.
Instructions
Preparation
- Soak the vermicelli noodles in hot water for about 15 minutes until soft. Drain and set aside.
- In a bowl, combine ground meat with soaked vermicelli, julienned carrots, shredded cabbage, chopped green onions, minced garlic, soy sauce, salt, and pepper. Mix well.
- Dip a rice paper wrapper in warm water for about 30 seconds to soften. Lay flat on a clean surface.
- Take a spoonful of filling and place it near the bottom of the wrapper. Roll tightly while folding in the sides to secure the filling.
- Heat oil in a frying pan over medium heat until hot.
Cooking
- Fry the spring rolls in hot oil until golden brown and crispy, about 3-5 minutes per side.
- Remove and let drain on paper towels. Serve warm with a dipping sauce of your choice.
Notes
For crispy rolls, reheat in an oven at 180°C (350°F) for 10-15 minutes until warm. Store in airtight container in the fridge for up to 3 days, or freeze uncooked rolls for up to a month.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 300mgFiber: 1gSugar: 2g
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