How to Make Vietnamese Fried Spring Rolls

Prepare the Ingredients

Rinse the glass noodles, then soak them in cold water for at least 30 minutes. Many people rush and soak them in warm water, but this causes the noodles to soften too much, making the spring roll filling mushy and leading to soggy spring rolls. It’s best to soak them in cold water, then drain them thoroughly.

Soak the wood ear and shiitake mushrooms in warm water until they soften, then rinse them thoroughly and drain well.

Soak the bean sprouts in diluted saltwater, rinse, and drain them in a colander.

Pick and rinse the green onions, then chop them finely.

Peel and rinse the carrot. Use 2/3 of it to julienne and dice finely for the spring roll filling. The remaining 1/3 can be carved into decorative shapes for the dipping sauce.

Peel the green papaya, and cut off 1/4 of it. Remove the seeds, rinse, and soak it in diluted saltwater for about 10 minutes. Drain and carve it into decorative shapes like the carrot. This papaya will also be used in the dipping sauce for the spring rolls.

Peel and finely chop the garlic. Finely chop the fresh chili as well.

Pick and rinse the fresh herbs, soak them in saltwater, and drain thoroughly.

Blanch the vermicelli in boiling water to remove the sour taste, then drain and set it aside in a bowl or on a plate.

Mix the Spring Roll Filling

Add the ground pork to a large bowl, along with the diced carrots. Finely chop the glass noodles, wood ear mushrooms, shiitake mushrooms, and bean sprouts, and add them to the bowl. Next, add the chopped green onions. Separate the egg yolks and add them to the filling mixture, keeping the egg whites in a small separate bowl. The egg whites will be used to brush onto the spring roll wrappers, helping them stick and roll tightly.

When adding the egg yolks to the filling, mix in small amounts and wrap the rolls immediately to prevent the filling from becoming too wet, which could cause the spring rolls to leak.

Season the filling with 1/3 teaspoon of salt, 1 teaspoon of MSG, and 1/2 to 1 teaspoon of ground pepper. Mix well and let the filling rest for 15-20 minutes to absorb the flavors.

To make the spring rolls crispier, depending on the amount of filling, you can add 1/2 to 1 tablespoon of tempura flour (unsalted) to the mixture. This will make the rolls much crispier when fried.

Tips for Keeping Spring Rolls Crispy

To keep spring rolls crispy for longer and give them a beautiful golden color, brush the wrappers with a mixture of vinegar, sugar, and water.

Heat 1/2 tablespoon of sugar in a pot over medium heat until it melts. Once it turns golden brown, remove it from the heat and add 2 tablespoons of water, followed by 1.5 tablespoons of vinegar. Stir well.

Pour this mixture into a bowl and let it cool. Note that since this mixture contains sugar, you’ll need to carefully control the frying oil temperature to avoid burning the wrappers before the filling is cooked.

Wrap the Spring Rolls

Place a spring roll wrapper on a cutting board, brush the surface with the vinegar and sugar mixture, then flip it over. Add the filling, and begin rolling. The side with the mixture will be on the outside, giving the spring roll a golden color when fried.

Make sure to add an appropriate amount of filling to the wrapper. Roll the wrapper around the filling twice, then tuck in the ends to secure it. Continue rolling and brush a little egg white on the last fold to seal the roll tightly.

Fry the Spring Rolls

Heat enough oil in a pan to submerge the spring rolls. Heat the oil to around 140°C. To check the temperature, dip a chopstick into the oil—if small bubbles form around it, the oil is ready for frying.

For crispy, delicious spring rolls, fry them twice. Once the spring rolls float to the surface, remove them from the oil, and fry them again just before serving. For the second fry, heat the oil (but not to 140°C), and fry the spring rolls until golden brown. Flip them to cook evenly. When the wrappers are crispy, remove the rolls from the oil and place them on paper towels to drain excess oil, then arrange them on a plate.

Pay close attention to the oil temperature when frying the spring rolls. The heat should not be too high, or the wrappers will burn before the filling is cooked. But the heat should not be too low either, as this can cause the spring rolls to become soggy.
A great tip for keeping frying oil clear and free from burnt residue is to add a few slices of fresh ginger to the oil. Ginger absorbs the blackened particles, keeps the oil clean, and also adds a fragrant aroma to the spring rolls.

Prepare the Dipping Sauce

Cookbeo shares two ways to make dipping sauce for spring rolls:

Method 1:

Ingredients: Vinegar, sugar, fish sauce, water, 4 garlic cloves, 1-2 chilies.

Instructions: This dipping sauce is best for serving with spring rolls and vermicelli, so it’s slightly milder. The ratio for the dipping sauce is 1 part vinegar : 1 part sugar : 1 part fish sauce : 5-6 parts water, plus minced garlic and chili.

To make the garlic and chili float on the surface, marinate them in the vinegar. If you prefer a milder flavor, you can boil the vinegar, let it cool, then mix in the fish sauce, sugar, and water according to the ratio. Finally, add the minced chili and garlic. Before serving, you can sprinkle a little ground pepper and some chopped coriander for a more enticing dipping sauce.

Method 2:

Ingredients: Fresh lemon juice, sugar, fish sauce, water, 4 garlic cloves, 1-2 chilies.

Instructions: Mix 2 tablespoons of fish sauce with 1.5 tablespoons of sugar, 2 tablespoons of water, and 2 tablespoons of fresh lemon juice. Stir well until the sugar dissolves, then add the minced chili, and finally the minced garlic. This sauce has a slightly stronger flavor, making it perfect for dipping spring rolls when served with rice.