Easy Vietnamese Fried Spring Rolls

Easy Vietnamese Fried Rice is a staple food for the Vietnamese people and yet when I order spring rolls from a Vietnamese restaurant in Los Angeles, CA, they are not easy to find. The closest I can get to find this tasty Asian inspired dish is going through the Oriental markets in Los Angeles.

I find the offerings there to be a bit limited and it is really hard to find the fried rice I have been missing out on. Luckily there is a way that you can replicate these delicious dishes at home with your own beloved vegetables.

Easy Vietnamese Fried Chicken is a staple of the South’s summertime menu. A dish that can be served as a light snack, or a full meal with its own spicy sauce, this unique food is very different from its northern counterpart.

This crispy and flavorful dish is quickly becoming a signature dish in its own right. The secret to this delicious food is its perfect balance of sweet, sour, and a hint of garlic.

Easy Vietnamese Fried Chicken is a popular street food in Ho Chi Minh City. This is because the ingredients that make up this particular dish are very easy to find and they are usually not expensive as well.

There is no secret recipe that makes for easy Vietnamese fried chicken, it simply requires a few main ingredients and then you are set to go. In this article I will give you the low down on this very popular street food and what makes it so unique.

Easy Vietnamese Fried Spring Rolls

Recipe by TiffanieCourse: Appetizers & SnacksCuisine: VietnameseDifficulty: Easy


Prep time


Cooking time



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!


  • 10-15 rice paper sheets

  • 100 g pork minced

  • 100 g shrimp minced

  • 2 shallots chopped

  • 1/2 cup mushrooms shredded (we used wood ear mushroom)

  • 1/2 cup carrot shredded

  • 1/2 cup vermicelli rice noodles broken into 2 cm pieces

  • 1 egg

  • 1 pinch salt

  • Soybean oil for frying

  • For the Dipping Sauce
  • 3 tbsp kaffir lime juice or sub with lime or lemon juice

  • 2 1/2 tbsp fish sauce

  • 2 tbsp sugar

  • 1/4 cup water

  • 1 clove garlic finely chopped

  • 1 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.


  • Are Vietnamese fried spring rolls gluten-free? Yes, traditional Vietnamese fried spring rolls are gluten-free when made with rice paper sheets. To be extra safe, you should also check your other ingredients such as fish sauce to make completely sure there is no gluten-free present in your batch.
  • Are Vietnamese fried spring rolls vegetarian? You can easily make Vietnamese fried spring rolls vegetarian by omitting the pork and prawn. Just up the other filling ingredients such as mushroom, carrot and vermicelli to compensate.
  • Variations & Substitutes
  • If you aren’t able to source wood ear mushrooms, you can substitute with regular mushrooms.
  • Kaffir lime juice in the dipping sauce can be substituted with lemon or lime juice, or a blend of both.
  • You can use any oil for frying, but we recommend avoiding strong flavoured oils such as olive oil which will change the flavour.

Reference : wandercooks.


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