Vietnamese Spring Rolls
These spring rolls, served with dipping sauce are a favorite at our house. While they are a little tedious to make, the recipe makes about 20, so they can be frozen and then just thawed the next time. Cook time is approximate, it will depend on how many you make, and whether you need to do them in batches.
These spring rolls, served with dipping sauce are a favorite at our house. While they are a little tedious to make, the recipe makes about 20, so they can be frozen and then just thawed the next time. Cook time is approximate, it will depend on how many you make, and whether you need to do them in batches.
- 1 egg
- salt
- 1 small onion minced
- 1/2 cup bean sprouts
- white pepper
- 2 tablespoons white wine
- oil (for frying)
- 3 tablespoons cilantro chopped
- 1 lb ground pork
- 1 green onion minced
- 2 cloves garlic mashed
- 1 (4 ounce) packagerice vermicelli soaked in cold water for 15 minutes,drained and chopped
- 1/4 cup finely grated carrot
- 1/4 cup finely grated cabbage (optional)
- 20 spring roll wrappers (i like the frozen ones though the dry rice wraps are good too, just more difficult to w
- Carbohydrate 0.831462570311426 g
- Cholesterol 0 mg
- Fat 0.0123169921867087 g
- Fiber 0.134139377495193 g
- Protein 0.157622499999873 g
- Saturated Fat 0.00437639062443466 g
- Serving Size 1 1 spring roll (32g)
- Sodium 0.641762499999651 mg
- Sugar 0.697323192816233 g
- Trans Fat 0.0031466874998518 g
- Calories 4 calories
Step-by-step
- Combine all ingredients except wraps and oil in a bowl.
- On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage-like shape at one end of the wrap.
- Fold sides in, then begin rolling spring roll at the mixture side.
- Seal roll by moistening edge with water.
- Heat oil over medium-high heat.
- Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
- Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
- Keep warm in heated oven.
- Note: The spring rolls may be made ahead, and frozen, and then fried when thawed. Spring rolls may be kept in the fridge until ready to fry too, up to a day or two in advance. Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.
My Favorite Vietnamese Spring Rolls: A Family Recipe
As a busy mom, finding time to cook delicious and satisfying meals for my family can be a challenge. But some recipes are worth the extra effort, and these Vietnamese spring rolls definitely fall into that category. They’re a family favorite, and while the process might seem a bit involved, the results are incredibly rewarding. The best part? They’re incredibly versatile and can easily be made ahead of time, making them perfect for busy weeknights or even prepping for a weekend gathering.
The first time I made these, I was a little intimidated by the number of steps. I remember meticulously following each instruction, carefully rolling each spring roll, and worrying about whether they would turn out perfectly. But as I worked, I found a rhythm, a satisfying flow to the process. The aromas of garlic, ginger, and pork filled my kitchen, creating a comforting atmosphere. And when the first golden-brown spring roll emerged from the pan, crispy and fragrant, I knew all my efforts were worth it. The taste? Simply divine. A perfect blend of savory and fresh, with a hint of sweetness from the sauce. My family devoured them, and that's the greatest reward any home cook can ask for.
The magic of make-ahead: One of the things I love most about this recipe is its adaptability. I often make a double batch on the weekend and freeze half. This means I can enjoy these delicious spring rolls on a busy weeknight without having to start from scratch. Simply thaw them overnight and fry them up when dinner time rolls around. It’s a lifesaver when time is short but you still want to treat your family to something special.
Variations and substitutions: The recipe is also incredibly flexible. I’ve experimented with different fillings over the years, adding shrimp or substituting ground chicken for the pork. Each variation brings its own unique flavor profile, making these spring rolls endlessly adaptable to your taste preferences. My kids, for example, love the addition of shrimp – it adds a delightful sweetness that complements the savory pork perfectly. Feel free to experiment with other vegetables too – finely shredded carrots, cabbage, or even bell peppers would add a welcome crunch.
More than just a meal: Making these spring rolls isn’t just about creating a delicious dinner; it’s a family activity. My kids often help me with the simpler tasks like chopping vegetables or rolling the spring rolls. It's a chance to connect, share stories, and create lasting memories in the kitchen. It's a lesson in patience, attention to detail, and the satisfaction of creating something delicious from scratch. And the best part is, we all get to enjoy the delicious results together.
Beyond the family aspect, these spring rolls have become a staple in our social gatherings. They're always a hit at potlucks and parties, and are a fantastic way to impress guests with a flavorful and unique appetizer or even a light main course. The crispy texture, the vibrant colors, and the explosion of flavors are guaranteed to leave a lasting impression.
Beyond the recipe: This recipe has become more than just a set of instructions; it's a tradition, a way to connect with my family and friends, and a reminder that the simplest of things can bring the greatest joy. The memories we've made while preparing these spring rolls are just as valuable as the delicious meal itself. So, if you’re looking for a recipe that’s both delicious and meaningful, give these Vietnamese spring rolls a try. You won’t regret it.
A final note: Remember that the joy of cooking isn't just about the perfect result; it's about the journey. Don't be afraid to experiment, to make it your own, and to enjoy the process. Happy cooking!
