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  • Writer's pictureErin

Spring Rolls - Vietnamese Style

Hungry for more? This recipes was featured in a podcast episode!


Prep Time: 30 hr + 30 min

Cook time: 20 min

Yield: ~40 spring rolls



  • 50 g bean thread noodles

  • 1 lb ground pork

  • 2 carrots, grated

  • 10 cremini mushrooms, diced

  • 1/4 onion, finely diced

  • 1 clove garlic, minced

  • 1 thumb of ginger, grated

  • 1 egg white

  • 1 tbsp fish sauce

  • 1 tbsp vegetable oil

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 tsp sugar


  • 1 cup warm water + 2 tsp sugar

  • 20 dried rice paper wrappers



  1. In a medium sized bowl, submerge the dried bean thread noodles in warm water and let them soak for 30 min.

  2. Meanwhile combine the remaining filling ingredients in a large bowl and stir together.

  3. Once the bean thread noodles have soaked, drain and squeeze out the water. Then chop the noodles into small pieces before adding them to the rest of the filling ingredients.

  4. Stir to combine all the ingredients for the filling thoroughly.


  1. Dissolve 2 tsp of sugar in 1 cup of warm water. Pour into a shallow plate and us for rehydrating the dried rice paper wrappers.

  2. Place a single rice paper wrapper in the water for 10 sec. Turn over in the water for a further 10 sec. Remove from the water to a wooden cutting board.

  3. Add an ice cream scoop of filling in the centre of the wrapper. Fold the bottom of the wrapper up and over the filling & squeeze the filling tightly.

  4. Fold each of the sides of the wrapper over the filling & roll the spring roll over into a log. Check out the video below for further/better instructions.

  5. Place on a parchment lined baking sheet and place in a refrigerator for 15-30min while you prepare the pot for frying.


  1. Heat canola oil in a medium-large pot to 335F/170C.

  2. Carefully place 2-3 spring rolls in the hot oil, ensuring the rolls to not touch during the first few minutes of frying.

  3. Allow them to cook for 6-7 minutes or until the wrappers begin to brown.

  4. Remove to a paper towel lined pan. Serve while still warm with plum dipping sauce.

Zhuzh it up!

This amazing recipe was adapted from the Recipe : Cha Gio Vietnamese Fried Spring Rolls website


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