Recipe: Fried Vietnamese spring rolls

Vietnamese fried spring rolls recipe.
Photo credit: Asian Food Network

Recipe courtesy of Asian Food Network

Versatile as party food or an appetizer, this crispy and savoury Vietnamese-inspired snack paired with its dipping sauce is ideal for adults and kids.

This recipe serves eight people.


  • 12 rice paper rounds (6-inch diameter)
  • 170g minced chicken - can be substitued with minced pork
  • 110g raw shrimp (peeled, deveined and finely minced)
  • ¼ cup dried wood ear fungus (soaked to soften and minced) - can be substitued with shiitake mushroom
  • 30g glass noodles (soaked in warm water to soften and cut into 2-inch lengths)
  • ½ cup carrot (julienned)
  • ½ cup mang guang or turnip (julienned)
  • ⅓ cup spring onion (julienned)
  • 2 sprig mint
  • 1 tbsp lime juice
  • 1 tsp big red chilli (sliced)
  • ½ tsp garlic (minced)
  • ½ tsp sugar
  • 2 tsp soy sauce
  • ¼ cup water
  • 2 tbsp fish sauce
  • 2 tbsp fish sauce
  • ¼ tbsp black pepper
  • 1 tbsp brown sugar
  • 1 tsp salt
  • Vegetable oil


1) Toss vegetables in salt

  • In a bowl, toss chopped carrot, mang guang, spring onions and 1 tsp salt until well mixed. Set aside for 20 minutes.

2) Remove liquid from vegetables

  • After 20 minutes, use hands to squeeze out excess liquid and discard the liquid.
  • Place vegetable back into mixing bowl.

3) Add noodles, meats and seasoning

  • Add wood ear fungus, cellophane noodles, minced chicken, minced shrimp, ½ tsp sugar, 2 tsp soy sauce and ¼ tbsp black pepper. Mix well and set aside.
  • You can replace minced chicken with minced pork if you wish.

4) Wet rice paper round

  • Fill a large bowl with water. Dip 1 rice paper round into water bowl until fully moistened and softened.
  • Place rice paper round on a clean flat work surface.

5) Roll spring rolls

  • Place about 1tbsp filling in center and take the edge closest to you and fold over filling.
  • Fold in left and right sides and continue rolling away from you.
  • Repeat with remaining rice paper rounds and filling.

6) Deep-fry spring rolls

  • In a pot, heat up vegetable oil for deep-frying spring rolls. Once oil is hot, add a few rolls at a time, turning occasionally.
  • Fry for 10 minutes or until lightly browned.
  • Remove from oil and place spring rolls on a paper towel-lined plate.

7) Make dipping sauce

  • In a bowl, add ¼ cup water, 2 tbsp fish sauce, 1 tsp rice vinegar, 1 tbsp lime juice, sliced large red chili, 1 sprig mint leaves, minced garlic and 1 tbsp brown sugar.
  • Mix until sugar dissolves.

Plate and serve: Place spring rolls onto serving plate and serve hot with dipping sauce on the side.

Asian Food Network