These Vietnamese Spring Rolls are a delightful fusion of textures and flavors, featuring a crispy exterior giving way to a savory filling of ground pork, fresh crabmeat, and crunchy bean sprouts. The filling is seasoned with aromatic herbs, onions, and eggs for a rich, satisfying bite that holds together perfectly during frying. Served alongside a refreshing, homemade fish sauce dip infused with garlic, lemon, and a hint of chili, these rolls offer a perfect balance of spicy, sour, and salty notes. They are ideal for entertaining, potlucks, or a light dinner, providing a restaurant-quality experience in your own kitchen.
Vietnamese Spring Rolls
Description
These Vietnamese Spring Rolls are a delightful fusion of textures and flavors, featuring a crispy exterior giving way to a savory filling of ground pork, fresh crabmeat, and crunchy bean sprouts. The filling is seasoned with aromatic herbs, onions, and eggs for a rich, satisfying bite that holds together perfectly during frying. Served alongside a refreshing, homemade fish sauce dip infused with garlic, lemon, and a hint of chili, these rolls offer a perfect balance of spicy, sour, and salty notes. They are ideal for entertaining, potlucks, or a light dinner, providing a restaurant-quality experience in your own kitchen.Ingredients
Directions
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Cook rice vermicelli or bean threads according to package directions, then rinse with cold water and drain well.
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In a large bowl, combine the ground pork, chopped onion, eggs, crabmeat, bean sprouts, cooked bean threads, parsley, salt, and pepper. Mix thoroughly until well combined, similar to making meatball mixture.
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Fill a large, flat bowl with warm water for softening the rice paper.
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Dip two triangular rice paper sheets into the warm water, overlapping them tip-to-tip to form a larger square, until just pliable but still slightly firm.
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Place a large spoonful of the pork mixture onto the center of the softened rice paper.
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Fold the sides over the filling and roll tightly from bottom to top, tucking in the ends to seal the roll.
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Deep fry the rolls in hot oil for 10-15 minutes, or until dark golden brown and crispy. Drain on paper towels.
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For the dipping sauce, mix lemon juice (or lemonade), water, sugar, crushed garlic, and crushed red pepper in a bowl.
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Add bottled fish sauce several drops at a time until the sauce reaches a brownish hue and desired flavor balance.
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Serve the hot spring rolls in lettuce leaves lined with mint, accompanied by the dipping sauce.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 702.6kcal
- % Daily Value *
- Total Fat 35.9g56%
- Saturated Fat 12.4g62%
- Cholesterol 355.4mg119%
- Sodium 507.6mg22%
- Total Carbohydrate 3.7g2%
- Dietary Fiber 1.2g5%
- Sugars 1.4g
- Protein 86.0g172%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
