spring rolls recipe

Packed with pork, prawn/shrimp and veggies, these Easy Vietnamese Fried Spring Rolls are lightly fried for a crispy, crunchy, flavourful appetiser. Made with rice paper for a satisfying crunch, enjoy them with our bonus spicy Vietnamese homemade dipping sauce!

Easy Vietnamese Fried Spring Rolls

10-15 rice paper sheets

g pork (minced)

g shrimp (minced)

shallots (chopped)

mushrooms (shredded (we used wood ear mushroom))

carrot (shredded)

vermicelli rice noodles

salt

Soybean oil (for frying)

kaffir lime juice (or sub with lime or lemon juice)

tbsp fish sauce

tbsp sugar

water

garlic (finely chopped)

birds eye chilli (finely chopped (optional))

Pop the broken vermicelli noodles in a small bowl and cover with boiling water. Allow to rest until cooked through, then drain.

Add the pork, shrimp, chopped shallots, mushroom, carrot, vermicelli noodles, egg and salt into a bowl and mix until well combined. For best results, use your fingers to mix evenly.

Quickly rinse the rice paper sheet in water to soften and place on a flat plate or surface.

Place a small handful of filling near one edge of the rice paper. Fold the paper over the filling. tuck in the sides and continue to roll to the end of the sheet.

Repeat for remaining spring rolls.

Heat the oil over a medium-high heat. Fry the spring rolls for around 5 minutes until golden brown and crispy. Remove from the oil and drain on paper towel.

Combine all ingredients for the dipping sauce in a bowl and stir until the sugar dissolves.

Serve immediately.

These Fresh Spring Rolls are even better than you&#x27;d find at a restaurant, and they&#x27;re easy to make and healthy!

Fresh Spring Rolls

spring roll rice wrappers (, found

vermicelli rice noodles (, found

mangos (,

carrot

cucumber

shrimp

mint leaves

basil leaves

cilantro

sweet chili sauce

peanut butter (, smooth or crunchy)

soy sauce

hoisin sauce

Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.

Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.

Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds.&nbsp;It should still feel pretty firm as you remove it and lay it on your counter or plate.&nbsp;

(It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)

Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.

Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.&nbsp;

Add all ingredients to a food processor or blender and pulse until smooth.&nbsp;

For the peanut sauce:

https://content.jwplatform.com/videos/8zHnmgOy.mp4

These Fresh Spring Rolls are even better than you’d find at a restaurant, and they’re incredibly easy and healthy! Served with a delicious homemade peanut sauce, these rolls are perfect for a fresh and light lunch, dinner or appetizer.

These tropical-inspired spring rolls are stuffed with rice noodles, juicy mango slivers and crunchy red bell peppers, and served up with a rich almond butter dipping sauce.

Mango Spring Rolls with Almond Butter Dipping Sauce

lime juice

rice paper wraps

mangoes

red bell pepper

onion

almond butter

maple syrup

Bring a medium pot of water to a boil. Remove from heat, add the rice noodles and soak according to package directions, until tender. Drain the noodles into a colander and rinse them with cold water. Return the noodles to the pot and toss with lime juice.

Assemble your ingredients around a clean work surface and fill a large, shallow dish or bowl with warm water. Place one rice paper wrap into the water and submerge. Allow it to soak until pliable, about 30 seconds. Carefully remove the wrap from the water and lay it flat on your work surface. Arrange about 2 tablespoons of the noodles in a two-inch strip at the center of the wrap. Arrange a few strips of mango, red pepper and green onion over the noodles and top with a few cilantro, basil and/or mint leaves. Carefully fold the side of the wrap closest to you over the fillings. Tuck the sides in, over the fold, then roll the filled portion of the wrap away from you to close up the wrap. Repeat until all wraps and fillings are used.

Make the mango spring rolls:

Whisk all ingredients together in a small bowl, thinning with hot water as needed.

Make the almond butter sauce:

These fresh spring rolls are a light and healthy appetizer or main dish. Crunchy veggies, green onions, peanuts and cilantro are wrapped together then dipped in the most delicious peanut sauce!

Fresh Spring Rolls Recipe

carrots (julienned)

cucumber (julienned)

red pepper (julienned)

cilantro (chopped)

red cabbage (about half a head)

Avocado

Edamame (shelled)

peanuts (crushed)

oz vermicelli noodles ((or Maifun brown rice noodles,

Spring roll wrappers

Peanut sauce

Cook noodles according to package instructions, drain and rinse with cold water.

Prepare the filling ingredients by julienning all the vegetables, chopping the onions, cabbage and cilantro, crushing the peanuts, etc. then lay them all out on a large cutting board.

Line a large serving dish with a moist tea towel, and lay a moist tea towel out on the counter (for rolling).

Fill a 9” round pie dish or cake pan with hot water.

Dip a wrapper in the hot water. Let it sit for 8-10 seconds. Shake the excess water off of the wrapper as you remove it.

Lay the wrapper on the moist tea towel.

Add noodles, cilantro, green onions, peanuts and then the rest of the veggies.

Fold up the edges and then roll the spring roll tightly.

Repeat until all the ingredients have been used.

Serve immediately dipped in homemade peanut sauce!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1677765338/ueuwqnuzxsfj2zq6pb8z.mp4

Fresh, healthy, and easy to make, these spring rolls with crispy tofu will be your new favorite summer appetizer!

Spring Rolls with Crispy Tofu and Smokey Peanut Sauce

rice paper wrappers

noodles

coriander, mint, or basil

(14-oz) block tofu, extra-firm

soy sauce (or tamari if GF)

yeast

olive oil

tsp smoked paprika

tsp salt

corn starch

peanut butter

lime

Tbsp honey

Tbsp sesame oil

tsp minced garlic

tsp minced ginger

cayenne pepper (optional)

Tbsp water (or more for desired consistency)

Pre-heat oven to 180C (356F ). Press tofu by wrapping an absorbent towel around it, let something heavy sit on top for 10 minutes. Then slice into thick, long slices.

Transfer tofu into a bowl and add coconut aminos, oil, nutritional yeast, spices and stir to coat. Let it marinate for 5-10 minutes. Bake for 20 minutes or until golden. Let it cool down before rolling the spring rolls.

Boil the noodles according to the packaging instructions or until soft, rinse with cold water, then drain and set aside. Next slice the veggies.

Prepare the peanut butter sauceby adding all of the ingredients to a smal bowl. Use a whisk and mix well. Set aside.

To prepare the spring rolls: in a medium bowl, wide enough to fit the rice papers, add warm water. The ideal temperature is slightly above room temperature. Using hot water will damage the wraps, because they are really thin. Add a single rice paper to the water and let soften for 30-40 seconds. Be careful not to soak for too long, they shouldn&#39;t feel too soft.

Then, to the bottom third of the wrap, add thinly sliced veggies, tofu and herbs.

To roll, first start by folding the rice paper (the part that&#39;s closest to you) over the toppings. Then fold the left side over it, followed by the right side over the left.

Finally, roll forward and away from you until the roll reaches the seam. Repeat with freshly soaked rice paper until all wraps are done.

Cut the rolls in halves and dip into the peanut sauce. Enjoy!

A popular Vietnamese spring rolls filled with grilled pork sausage, crisp veggies, rice noodles, herbs, and a hidden crunch—served with the signature orange dipping sauce.

Vietnamese Pork Sausage Spring Rolls with Orange Dipping Sauce (Nem Nuong Cuon)

Homemade Vietnamese pork sausage (Nem Nuong)

Lettuce

Cucumbers (slice into matchsticks)

Vietnamese herbs

Rice paper

Eggroll/lumpia wrappers (for deep frying)

Rice vermicelli noodles

annatto oil

shallots

garlic

glutinous/sweet rice (unrinsed)

oz pork

water or unsalted stock

fish sauce

sugar

Make the sausage

Make either homemade Vietnamese pork sausage (Nem Nuong) or buy the premade one, available in the frozen aisle of your Asian supermarket. Shape it into a flat sheet, then grill or bake until caramelized on the outside (350°F for 15 minutes, flipping halfway). Slice into long strips, then set aside.

Prepare the fillings

 Cook the rice noodles, wash the vegetables and herbs, and cut the cucumber into thick matchsticks. Set aside.

Fry the spring roll wrappers

Cut into egg roll or lumpia wrappers into 4 small squares. Roll up and seal with a optional paste (equal part flour and water) or simply press together to keep the roll from unrolling. Deep-fry in batches with seams down until light brown and crispy (350°F for about 2-3 minutes).

Make the sauce

Heat annatto oil in a skillet over medium-high heat. Add shallots and garlic, and sauté until fragrant, about 1 minute. Stir in glutinous rice and toast for 2 minutes. Add ground pork. Cook for 3 minutes while breaking it up. Pour in water or stock, bring to a boil, then simmer over medium heat for 20 minutes. Season with fish sauce and sugar, a little at a time to taste. Transfer the mixture to a blender or food processor and mix until just smooth. Transfer to individual serving bowls.

Assemble the rolls

Lightly wet a sheet of rice paper and place it on a flat surface. Fold in one side to create a straight edge. Along that edge, add lettuce and herbs, letting them stick out slightly for presentation. In the center near the bottom, layer a piece of fried egg roll wrapper, some rice noodles, and a strip of pork sausage. Start rolling from the bottom up to the center, fold in other side, then continue rolling to seal. Serve with dipping sauce warm on the side.

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Top 6 spring rolls recipe recipes from across the web

The most viewed spring rolls recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vietnamese Fried Spring Rolls

Fresh Spring Rolls

Mango Spring Rolls with Almond Butt...

Fresh Spring Rolls Recipe

Spring Rolls with Crispy Tofu and S...

Vietnamese Pork Sausage Spring Roll...

The most viewed spring rolls recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine