Vietnamese Spring Rolls


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“These spring rolls were a sell out at one of our annual school projects several years ago and have been a favorite at our house as well as at the Spring Mosaic. A Jean Pare recipe from "Company's Coming Asian Cooking" and one that never fails to please. Make for wonderful appetizers.”

Ingredients Nutrition

  • 1 lb ground lean pork
  • 1 cup carrot (finely grated)
  • 12 cup rice vermicelli (cooked)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 minced garlic clove (or 1/4 teaspoon garlic powder)
  • 1 teaspoon finely chopped gingerroot (or 1/4 teaspoon ground ginger)
  • 2 green onions (finely chopped)
  • 1 large egg (fork beaten)
  • 25 spring roll wrappers (6 inch size)
  • cooking oil (for deep frying)


  1. In large bowl add first nine ingredients mixing well.
  2. Place about 2 tablespoons filling in centre of each spring roll wrapper.
  3. Fold bottom corner up over filling, fold in both sides.
  4. Dampen edge of wrapper and roll tightly to seal
  5. Repeat with remaining filling and wrappers.
  6. Deep fry in hot (375 ) cooking oil in large wok or deep fryer for about five minutes, turning at half time, until golden.

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