These classic Vietnamese-style spring rolls offer a delightful crunch and savory depth, making them the perfect appetizer for any gathering. The filling combines tender cellophane noodles, silken tofu, and crisp vegetables like carrots, leeks, and bean sprouts, all wrapped in delicate rice paper. Deep-fried to a golden brown, the wrappers become shatteringly crisp while the interior remains moist and flavorful. They pair beautifully with a tangy dipping sauce like nuoc cham or a spicy Buddhist nuoc leo. Ideal for parties, potlucks, or as a light starter before a main course, these rolls bring authentic home-style flavor to your table with minimal effort.
Vegetable Spring Rolls
Description
These classic Vietnamese-style spring rolls offer a delightful crunch and savory depth, making them the perfect appetizer for any gathering. The filling combines tender cellophane noodles, silken tofu, and crisp vegetables like carrots, leeks, and bean sprouts, all wrapped in delicate rice paper. Deep-fried to a golden brown, the wrappers become shatteringly crisp while the interior remains moist and flavorful. They pair beautifully with a tangy dipping sauce like nuoc cham or a spicy Buddhist nuoc leo. Ideal for parties, potlucks, or as a light starter before a main course, these rolls bring authentic home-style flavor to your table with minimal effort.Ingredients
Directions
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Soak the cellophane noodles in warm water for 20 minutes until softened, then drain and chop finely.
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Soak the dried tree ears in warm water for 20 minutes, then drain and chop finely.
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Peel the potatoes and cut them paper-thin using a peeler, then shred into thin strips.
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Peel the carrot and shred it into 1-inch sections.
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In a large bowl, combine the chopped tofu, shredded potatoes, soaked tree ears, bean sprouts, shredded carrot, chopped leek, chopped cellophane noodles, and black pepper. Mix well to combine all ingredients.
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Cut each dried rice paper sheet into quarters using kitchen scissors.
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Wet the surface of each rice paper quarter with water using your fingers or a pastry brush. Wait about 1 minute for the paper to become flexible but still firm.
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Place about 1 tablespoon of the vegetable filling onto each softened rice paper quarter.
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Fold the sides of the paper over the filling, then roll tightly to seal the edges, creating small rolls.
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Heat the peanut oil in a wok or deep fryer to 350F (175C).
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Carefully place the rolls into the hot oil, seam-side down. Fry for about 10 minutes per side, turning occasionally, until golden brown and crispy, about 20 minutes total.
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Remove the rolls from the oil and drain on paper towels.
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Serve warm with Buddhist Nuoc Leo or your favorite dipping sauce.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 33.8kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.3g2%
- Cholesterol 5.2mg2%
- Sodium 141.0mg6%
- Total Carbohydrate 4.1g2%
- Dietary Fiber 0.3g2%
- Sugars 0.1g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store leftover fried spring rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore crispiness.
**Variations:** You can lightly saut the carrots and potatoes before adding them to the filling for a softer texture. Fresh cilantro or Chinese parsley can be added to the filling for extra freshness.
**Wrapper Tip:** This recipe uses dried rice paper that requires deep frying. There is another type of spring roll wrapper that is sticky and stretchy (often used for fresh summer rolls) which does not require frying; do not substitute these as the cooking method differs significantly.
**Rolling Technique:** To ensure the rolls stay sealed, fold the bottom flap up over the filling, fold in the sides, and then roll up tightly.
