vietnamese spring rolls

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.

The best Vietnamese spring rolls (Cha Gio) recipe. These crispy fried Vietnamese rolls are crispy wit ground pork filling and served with a dipping sauce.

Vietnamese Spring Rolls

(28 grams) mung bean noodles

pork

(56 grams) shrimp, minced

oz.(28 grams) crab meat, coarsely chopped, optional

carrots

garlic,

shallot, minced

black pepper

fish sauce

egg, lightly beaten (use only half)

Vietnamese rice paper

oil,

Chop the soaked mung bean noodles into shorter...

Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together (except Vietnamese rice paper) to form a sticky filling.

To roll the Vietnamese spring rolls (cha gio),...

To roll the Vietnamese spring rolls (cha gio), place a piece of the rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaping tablespoon of the filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cyclinder about 3 inches long.

Heat oil over medium heat in a wok...

Heat oil over medium heat in a wok or a large frying pan. When the oil is heated, gently put in a few rolls in the oil. Fry them slowly until they turn light brown. Dish out and drain the excess oil by lining them over some paper towels.

Serve immediately with nuoc cham or roll it...

Serve immediately with nuoc cham or roll it up with a fresh lettuce leaf and some aromatic herbs and then dip into the nuco cham.

Vietnamese spring rolls are a delicious appetizer, snack or light meal for warm, spring and summer weather. They&#039;re filled with a variety of veggies and shrimp and served with an almond butter dipping sauce. Watch the video above to see how I make them!

shrimp

asparagus spears

baby spinach

red cabbage (thinly sliced)

carrots (julienned)

cucumbers (julienned)

mung bean sprouts

rice paper wrappers

almond butter

tbsp tamari (or coconut aminos)

tbsp blackstrap molasses

tsp toasted sesame oil

tsp white wine vinegar

garlic

lime (juiced)

sriracha sauce or chili powder

At the same time, bring both a small pot of water to a boil and a sauté pan (large enough to fit the asparagus) with water to a boil. Add the shrimp to the pot and add the asparagus to the sauté pan. Cook both items for 2-3 minutes, then use a skimmer to immediately transfer both items to an ice water bath, then drain.

Slice the shrimp in half and set aside.

To make the spring rolls, fill a rimmed plate or bowl with warm water. Submerge the rice paper wrapper completely in the water for about 6-8 seconds, then lay flat on your countertop.

Add several pieces of baby spinach, red cabbage, carrots, cucumber and mung bean sprouts to the rice paper wrapper. Top with one asparagus spear, then tightly roll. When you've rolled 2/3 of the way add 3 shrimp halves, then continue rolling. Repeat this process to make all of the Vietnamese spring rolls.

To make the almond butter dipping sauce add all of the ingredients to a small bowl and whisk together. Serve the dipping sauce with the spring rolls.

I'm back with another meal prep video - and this time it's meal prep for spring! Take advantage of fresh, seasonal produce for light and healthy recipes. With 11 ingredients you can make a variety of meals throughout the week including chia pudding, spring rolls, matcha lattes, macro bowls and vibrant spring salads. And that's just getting started!

BONUS: Because of your amazing comments and feedback on my first video (thank you!) I created PDF guides of my meal prep videos. You can download those here: https://mailchi.mp/downshiftology/meal-prep

PS - As a reminder, all healthy recipes and meal prep on my channel and website are always gluten-free. 

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MEAL PREP for SPRING | healthy recipes + PDF guide

These homemade Cha Gio Chay are wrapped using ingredients like taro and cabbage for a nutty and sweet filling that you won&#039;t find in stores!

Cha Gio Chay (Vegetarian Spring Rolls)

g / 0.04 lb shiitake mushrooms ((rehydrated and thinly sliced))

g / 0.04 lb woodear mushroom ((rehydrated and thinly sliced))

g / 0.02 lb green bean thread ((soaked))

g / 0.2 lb carrot

jicama

cabbage

spring roll wrapper ((we get it from the Asian supermarket))

salt ((or

tsp sugar ((or

vegetable stock powder

tbsp pepper (2)

tbsp oil

tbsp potato starch

Julienne the carrots, taro, cabbage and jicama, then put into a large mixing bowl.

Squeeze the water out of the green bean threads, woodear mushrooms and sliced shiitake mushrooms before adding it into the bowl along with the pepper, salt, sugar and vegetable stock powder.

Mix all the ingredients together before adding 2 tbsp oil and 2 tbsp potato starch and stirring it in.

Making The Filling

On a plate, lay the spring roll wrapper in a diamond shape and place roughly 1 tbsp filling in the middle, closer to the bottom.Note: If you&#039;re using larger wraps, add more filling to preference.

Bring the bottom corner up and wrap it tightly over the filling. To tighten it even more, pull the wrapped filling toward you.

Fold both the left and right sides in until it reaches the filling on either side.

Tightly roll upward.

Mix the potato starch and water for the starch slurry until well combined and wet your finger with it, then wet the top wrapper corner with some.

Roll the Cha Gio Chay all the way until completely sealed.

How To Roll A Spring Roll

Bring a wok or pan of oil to a medium heat (just enough for wooden chopsticks to start bubbling when placed in the oil) and gently lower each spring roll in, cooking a few at a time.

Let them cook for roughly 3-4 minutes each or until golden all around, placing each cooked one on a plate lined with paper towels or in a metal colander.

Serve fresh as is!

Frying The Spring Rolls

Gỏi cuốn – these summer rolls are easy, authentic and require absolutely no cooking. We’ve even included two simple but to die-for sauces!

Goi Cuon – authentic Vietnamese spring rolls

tbsp white wine vinegar

tbsp soy sauce ((light))

tsp sesame oil

red chili pepper

thumb ginger, fresh

lemon juice

carrot

tbsp sesame seeds

olive oil

peanuts

½ bell pepper, yellow

spring onions

½ cup basil, fresh ((or coriander leaves))

salad leaves

rice paper sheets

noodles (use your favourite type)

peanut butter

maple syrup

Finely dice the ginger, chilli pepper and garlic and add to a mixing bowl.

Stir in the white wine vinegar, soy sauce, sugar, sesame oil and lemon juice well.

Place into serving bowls, one per person.

For the satay sauce, dice the ginger and garlic then mix in a bowl with the peanut butter, maple syrup, vinegar and soy sauce. Mix in a drop of water to thin it slightly.

For the sauce:

Grate the carrots and add in the sesame seeds, place in serving bowl.

Thinly slice the pepper and chop the peanuts. Place both in separate serving bowls.

Slice the spring onions – place in serving bowl.  Chop or rip the salad leaves, don’t place in a serving bowl. Just kidding. Do it.

Rip the basil or coriander leaves, yep, place in serving bowl.

Optional: cook a few of your fave noodles according to packet instructions.

To soften the rice paper sheets, dip into a large bowl of warm water (think bath temperature) for about three seconds. You can also use a tray for this.

Fill your rice paper sheets with whichever ingredients you fancy.

Fold in both ends (at the long end), then wrap like a burrito. The rice paper will be very sticky, so do it carefully. That’s it.

Eat, and dip into sauce!

For the rolls:

Step-by-step instruction on how to make crispy and delicious spring rolls.

75 g mung bean vermicelli Tang Hoon/ 冬粉

chicken breast meat

shrimps

shallot

g of yam bean (沙葛 / jicama）

scallion

coriander leaves

ml fish sauce

g white pepper

eggs

vegetable oil

Spring roll wrappers

red chili remove seeds, finely chopped

white vinegar

caster sugar

Soak the mung bean vermicelli in water until...

Soak the mung bean vermicelli in water until soft. Drained.

Cut the chicken breast meat, shrimps and onions...

Cut the chicken breast meat, shrimps and onions into small cubes

Cut the carrots and yam bean into fine...

Cut the carrots and yam bean into fine julienne by hand or with a mandolin.

Cut the scallion into small pieces

Heat up the oil in a saucepan or...

Heat up the oil in a saucepan or wok, stir-fry the chicken meat until cooked.

Add the shrimps, and continue to stir-fry until...

Add the shrimps, and continue to stir-fry until it is cooked. Remove from heat.

Mixed the shrimp and chicken with all the...

Mixed the shrimp and chicken with all the remaining ingredients.

Place the wrapper with one of the corners...

Place the wrapper with one of the corners near you, like a diamond, on a clean and dry surface.

Place about 20-25g of filling on the wrapper,...

Place about 20-25g of filling on the wrapper, slightly off center but near to you.

Fold the corner nearest to you over the...

Fold the corner nearest to you over the filling. Roll it tight.

Fold the left and right corner to the...

Fold the left and right corner to the center.

Place a dollop of cornstarch slurry or egg...

Place a dollop of cornstarch slurry or egg liquid on the tip of the remaining corner.

Roll the spring roll away from you like...

Roll the spring roll away from you like making a burrito. Let the cornstarch slurry or egg liquid to act as gum to secure the seal at the folding.

Place a large piece of plastic sheet on...

Place a large piece of plastic sheet on a shallow pan.

Place the spring roll seam side down on...

Place the spring roll seam side down on the plastic sheet.

Cover it with another plastic sheet and keep...

Cover it with another plastic sheet and keep it in the freezer until the spring rolls are frozen.

Remove the frozen spring rolls and store it...

Remove the frozen spring rolls and store it in a freezer safe container.

Heat up the oil in the deep fryer...

Heat up the oil in the deep fryer or wok to 350°F/175°C.

Deep fried the spring 5 minutes until they...

Deep fried the spring 5 minutes until they turn golden brown.

Prepare the dipping sauce

Mix all the ingredients in a small pot.

Heat it up until the sugar is dissolved.

https://mediavine-res.cloudinary.com/video/upload/wg0yqmydaz95k6ahgzrl.mp4

How to make the best spring rolls

These homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light summer lunch or dinner. You’ll love the Spring Roll dipping sauces.

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Top Tags

Easy Vietnamese Fried Spring Rolls

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Cha Gio Chay (Vegetarian Spring Rol...

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Tempeh Spring Rolls with Hoisin Pea...

Fresh Spring Rolls

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