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 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, I’m always looking for meals that are both delicious and efficient. These Vietnamese spring rolls perfectly fit the bill – at least most of the time! They're a family favorite, a real crowd-pleaser, and while they do take some time to assemble, the reward is well worth the effort. The beauty of this recipe is its versatility and the fact that it makes a large batch. I usually make a double batch, and freeze half for a quick and easy meal on a busy weeknight. Just thaw, fry, and serve! It’s like having a little taste of Vietnam in my kitchen whenever I need it.
The process of making these spring rolls is a bit of a ritual for me. I often find myself doing it with my kids, making it a fun family activity. We chop vegetables together, mix the filling, and carefully roll each spring roll. It's a wonderful way to spend time together and to teach them about different cultures and cuisines. It's more than just cooking; it's creating memories and sharing a piece of our family's culinary heritage.
The filling itself is incredibly flavorful. The combination of ground pork (though chicken or even shrimp can be substituted), fresh herbs, crunchy vegetables, and aromatic spices is simply divine. The rice paper wrappers offer a delicate, slightly chewy texture that perfectly complements the savory filling. The dipping sauce (Nuoc Mam) adds the perfect finishing touch, balancing the richness of the filling with its salty-sweet-tangy profile. It’s a flavor explosion in every bite!
One thing I love about these spring rolls is how adaptable the recipe is. You can easily adjust the ingredients to your liking. Feel free to add more or less of any vegetable. If you're not a fan of cabbage, leave it out! Similarly, if you prefer a spicier kick, feel free to add some chili flakes to the filling. The recipe truly allows for creative freedom and experimentation.
Beyond the deliciousness and convenience, these spring rolls also represent a connection to my heritage and a way to share my culture with others. Food is such a powerful way to bridge cultures and bring people together, and these little rolls are a perfect testament to that. I often bring them to potlucks and gatherings, and they're always a huge hit. Everyone seems to enjoy the unique flavors and the fun interactive process of making them.
Making the recipe ahead: This is a crucial point for me, especially during the busy work weeks. The rolls can be made ahead and frozen, making this dish a perfect recipe for meal prepping. The process of freezing is straightforward. After rolling, place the spring rolls carefully on a baking sheet lined with parchment paper, making sure not to overcrowd them. Once frozen solid, transfer the rolls to a freezer-safe bag for long-term storage. When ready to eat, just thaw and fry!
Beyond the usual: Don't be afraid to get creative! Consider adding different proteins such as tofu for a vegetarian option or even adding some cooked vermicelli noodles for extra texture. The beauty of this recipe lies in its flexibility. Feel free to experiment, add your own touches, and personalize the filling to reflect your personal preferences and taste!
Whether you're a seasoned cook or a kitchen novice, these Vietnamese spring rolls are a must-try. They're incredibly flavorful, surprisingly simple (once you get the hang of rolling!), and completely customizable. So, gather your ingredients, put on some music, and prepare for a delicious culinary adventure. You won’t regret it!
So, the next time you're looking for a delicious and satisfying meal that's also easy to prepare (and even easier to freeze for a later date), give my Vietnamese spring rolls a try. They are sure to become a staple in your kitchen, just as they have in mine.
Enjoy!
