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“Vietnamese Spring Rolls everyone will love”

Ingredients Nutrition

  • 3 12 ounces rice noodles
  • 1 egg
  • 1 lb ground pork
  • 3 carrots, peeled and shredded
  • 1 small onion
  • 2 tablespoons fish sauce
  • 12 teaspoon pepper
  • 14 cup chopped scallion
  • 1 lb spring roll wrappers, lumpia thawed (spring roll wrappers about 25)
  • 12 cup vegetable oil
  • 1 extra egg


  1. soak noodles in hot water and let soften. drain well and cut into 2" lengths and set aside. In large bowl beat eggs well add noodles, pork, carrots, onion, fish sauce, pepper and scallions, mix well. Place wrapper on flat surface and add large spoonfull of mix and roll up once tuck in sides and roll up the rest of way. (Sometimes helpfull to take an extra egg and beat and use to seal the edge of wraper.) In large skillet or wok heat oil over medium heat for 1 minute Put spring roll into oil and fry 8-10 min or until golden brown. If using a deep fryer heat oil to about 350 and fry for 2-3 minute If doing a large amount of spring rolls keep donw spring rolls in oven a@ 200 degrees while frying the rest. Most like served with soy sauce.

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