Crunchy Vietnamese Spring Rolls

15–18 Vietnamese rice paper spring roll wrappers
300g pork mince (preferably slightly fatty)
50g mung bean vermicelli noodles, soaked and roughly chopped
3 wood ear mushrooms, soaked and finely chopped
1 carrot, grated
1 garlic clove, finely chopped
Vegetable oil, for deep frying

The Filling Seasoning
1 tablespoon fish sauce
Pinch salt
Pinch sugar
Pinch white pepper

The Nuoc Cham Dipping Sauce
Juice of 1 lime
1 tablespoon fish sauce
1 teaspoon palm sugar
1 garlic clove, finely chopped
1 bird’s eye chilli, finely chopped

PREPARATION

1. Soak the mung bean vermicelli noodles in hot water until softened, then roughly chop.
2. Finely chop the soaked wood ear mushrooms and garlic.
3. In a mixing bowl combine pork mince, vermicelli noodles, wood ear mushrooms, grated carrot and garlic.
4. Add fish sauce, salt, sugar and white pepper, then mix thoroughly until evenly combined.
5. Fill a shallow bowl with hot water.
6. Dip one rice paper wrapper briefly into the water, then place onto a board.
7. Allow the wrapper to soften slightly for about 30 seconds.
8. Place 2 tablespoons of filling near the bottom of the wrapper in a short cylinder.
9. Roll the wrapper tightly over the filling, fold the sides in and continue rolling to seal.
10. Repeat until all spring rolls are prepared.

COOKING

1. Heat vegetable oil in a wok to about 170–180°C.
2. Fry 3–4 spring rolls at a time over medium heat for about 3–4 minutes until the filling is cooked and the wrappers are sealed.
3. Remove and drain on a rack.
4. Increase the heat slightly and fry the spring rolls a second time for about 1 minute until crisp.
5. Remove from the oil and drain well.
6. To make the dipping sauce, mix lime juice, fish sauce, palm sugar, garlic and chilli together.
7. Serve the spring rolls hot with the nuoc cham dipping sauce.

School of Wok Tips

• Use raw filling so the spring rolls stay tight without air pockets.
• Do not overcrowd the oil during frying or the rolls may stick together.
• Double frying ensures a crispy exterior while keeping the inside juicy.
• Let the rolls rest on a rack after the first fry so excess oil drains away.

FAQs

Why are Vietnamese spring rolls double fried?
Double frying removes excess moisture first, then crisps the wrapper during the second fry.

Can I freeze Vietnamese spring rolls?
Yes. Freeze them after rolling and fry directly from frozen, adding a couple of extra minutes.

Can I substitute the pork filling?
Yes. You can use chicken, prawns or even a vegetable filling depending on preference.