← Back to Search Results frying Vietnamese
classic-vietnamese-spring-rolls

Photo by: Joseph DeLeo
Comments: 3
 

Recipe

In Vietnam, deep-fried spring rolls are mostly market and restaurant food. They can be made small or long, but either way, they’re eaten in the hand, wrapped in a lettuce leaf with some fresh herbs, served occasionally with vinegared carrots and cold cooked rice noodles.

You can assemble the rolls several hours ahead and refrigerate until you are ready to deep-fry. Once fried and drained on paper towels, they can be reheated in the oven or in hot oil.

Use either small round rice paper wrappers or wedge-shaped wrappers if you can. We like Red Rose brand best. If you can only find large wrappers, you will be making longer rolls, and fewer of them.

Yield : Makes about 40 small rolls or 10 long rolls; serves 6 to 8

Ingredients

Filling:

  • ½ pound ground pork
  • 2 ounces peeled and deveined medium shrimp, briefly rinsed and finely chopped (about ½ cup)
  • ½ medium onion (or large shallot), finely chopped
  • 2 cloves garlic, minced
  • 2 to 3 shallots, minced
  • ½ cup finely chopped jicama or carrot (optional)
  • 1 ounce cellophane noodles, soaked in warm water for 20 minutes, drained, and cut into 1-inch lengths with scissors (just over ½ cup)
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons Vietnamese fish sauce

  • 40 small round rice papers (about 5 inches across) or wedge-shaped papers, or substitute ten 8-inch round rice papers
  • Peanut oil for deep-frying

Accompaniments:

Directions

Place the pork in a medium bowl, add all the other filling ingredients, and mix very well. You will have about 2 cups of filling. Set aside. (You can prepare the filling ahead and store in a well-sealed container in the refrigerator for up to 12 hours.)

Set out two large plates or a flat tray. Wet a tea towel well, then wring out and place on your work surface. Fill a wide bowl or basin with 2 inches of warm water. (Or, fill with 1 inch beer and add 1 inch hot water, to make a warm mixture; see Notes.)

If using small round papers or wedges, immerse a paper in the warm soaking liquid until well softened, then lay on the damp tea towel (place the wedge with the point facing away from you).

Place a generous teaspoon of the filling onto the paper in a 2-inch-long line near and parallel to the round edge nearest you. Roll that edge over the filling, then fold over the sides of the rice paper and roll up tightly. Place the finished roll on the plate or tray, seam side down, and cover with a damp cloth. Repeat for the remaining rolls.

If using large papers, wet 1 paper thoroughly until softened, then place on the damp tea towel. Place a scant 2 tablespoons filling in a line about 5 inches long across the wrapper, well below the midline, leaving a I-inch border at either end of the line. Fold the edge nearest you over the filling, fold over the sides of the rice paper, and roll up tightly. Place on the plate or tray, cover with a damp cloth, and repeat with the remaining papers and filling.

(The rolls can be assembled up to 3 hours ahead and stored, well-sealed, in the refrigerator.)

When ready to fry, set out several racks or large plates lined with paper towels, and have extra paper towels ready. Also set out a slotted spoon.

Place two stable woks or large heavy skillets over medium-high heat. (You can use only one, of course; it will just take longer.) Add peanut oil to a depth of about 1 inch in each wok at its deepest point or ¾ inch in the skillets, and heat until hot. (Use slightly more oil if frying longer or larger rolls.)

Test the temperature by dropping a piece of moistened rice paper into the oil. It should sink and then immediately rise back up slowly, without darkening. If it darkens and rises up quickly, the oil is too hot; lower the temperature slightly if necessary. We find a setting somewhere between medium and medium-high to be ideal.

Add the rolls one at a time to the pans, being careful not to splash yourself with hot oil, without crowding; make sure the rolls aren’t touching. (You will probably have to make two batches at least, even if using two large skillets or woks.)

After you add the rolls to the oil, they will hiss vigorously as they release moisture into the hot oil, then they’ll bubble and the rice paper will change texture. Use a spatula to turn the rolls so they cook evenly, but be gentle with them so you don’t tear the skins.

Cook for 7 to 10 minutes, until golden all over, then use the slotted spoon to transfer to a paper towel—lined rack or plate. Repeat with the remaining rolls.

Arrange the cooked noodles, if using, and the salad plate on one or more platters, so guests can serve themselves as they wish.

Or, arrange an individual plate of noodles and salad ingredients for each guest. Put the table sauce in individual condiment bowls so each person has a personal dipping sauce. Serve the rolls on one or more plates; if serving long rolls, cut in half or into thirds.

Notes

Everyone has his or her tricks and theories about how to make a perfect Vietnamese spring roll. When we asked the chef-owners at our favorite local restaurant Pho Hung, in Toronto, for their advice, they told us that they use beer to moisten the rice papers. It helps make the paper crisp when it fries, they said. But, as they pointed out, in Vietnam beer is too expensive, so people just use water. We’ve tried soaking in plain water and in beer, and both work well; over time, we’ve come to think the beer might give a slightly crisper and more golden result, but it’s a close call.

We’ve also read recipes that advise putting sugar in the soaking water. We’ve tried it and didn’t like it; it made the rolls too dark. (When asked about sugar water, the people at the Pho Hung shook their heads: “Bad idea,” they said firmly.)

Sometimes the paper bubbles and boils in the oil as it fries, making blisters; this is not a problem. And even if you overcook the rolls a bit, they’re still very good.

You can also use the restaurant approach to deep-frying spring rolls: Fry the rolls lightly until an almost-done pale golden color, then take them out and drain well on a paper towel—covered rack. Just before serving, reheat your oil, then quickly fry them for a minute or two more so you can serve them hot and crisp.


© 2000 Jeffrey Alford and Naomi Dugid
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8 and does not include any of the accompaniments.

237kcal (12%)
20mg (2%)
3mg (5%)
8mcg RAE (0%)
151mg
19mg
7g
1g
1g
18g
31mg (10%)
377mg (16%)
4g (19%)
15g (23%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • kararota

    07.12.12 Flag comment

    Hi arroba and scongdon,

    Thanks so much for reaching out! We truly appreciate your feedback and all the help it gives us in being the best resource we can be.

    When recipes don't have finished-dish photos, it has to do with the fact that all Cookstr recipes are from cookbooks. Not all recipes in cookbooks get photographs, and for those that do, the publisher or author often doesn't have the rights to those photographs - so they can't grant us the license to use them. We're working on creative solutions for getting more finished dish photos up online, so please bear with us!

    We're working with Zaarly to help people who love browsing recipes on line, but might not be able to cook for themselves every night. Having a professional local freelance chef bring you food for a day or a week is also a fun alternative to take-out and catering.

    Please let me know if there's anything else I can help with, and keep sharing feedback!

    All the best,
    Kara Rota
    Director, Editorial & Partnerships

  • arroba

    07.12.12 Flag comment

    Too bad there are no directions for steaming these spring rolls...most Vietnamese restaurants offer the option of steamed spring rolls, which many people prefer, including yours truly.

    And to "scongdon"...Cookstr's photographs are typically woefully insufficient...that is their standard, I guess to save money for their website. I never print the picture when I print their recipes; that would be a waste of paper.

    Also, I'd like to add that Zaarly is probably a great idea for the wimp, novice or stupid cook. Paying for help with a recipe? Puh-leeze!

  • scongdon

    07.12.12 Flag comment

    A picture is worth a thousand words! A picture of shrimp does not help me here!

 

Explore Cookbooks on Cookstr

mexican-everyday Mexican Everyday
by Rick Bayless
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
cooking-for-friends Cooking for Friends
by Gordon Ramsay
baked-explorations Baked Explorations
by Matt Lewis
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
big-fat-cookies Big Fat Cookies
by Elinor Klivans
new-american-table New American Table
by Marcus Samuelsson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?