These crispy Vietnamese-style spring rolls are a delightful appetizer that balances texture and flavor perfectly. The filling features a harmonious blend of shredded potatoes, carrots, bean sprouts, and finely chopped bean curd, all wrapped in delicate rice paper. Deep-frying the rolls until golden brown creates a satisfying crunch that contrasts beautifully with the tender, savory interior. Ideal for parties, potlucks, or as a starter before the main course, these rolls are simple to assemble yet impressive to serve. They pair wonderfully with a spicy dipping sauce and can be enjoyed hot or at room temperature. A crowd-pleasing recipe that brings authentic home-style flavor to your table.
Vegetable Spring Rolls
Description
These crispy Vietnamese-style spring rolls are a delightful appetizer that balances texture and flavor perfectly. The filling features a harmonious blend of shredded potatoes, carrots, bean sprouts, and finely chopped bean curd, all wrapped in delicate rice paper. Deep-frying the rolls until golden brown creates a satisfying crunch that contrasts beautifully with the tender, savory interior. Ideal for parties, potlucks, or as a starter before the main course, these rolls are simple to assemble yet impressive to serve. They pair wonderfully with a spicy dipping sauce and can be enjoyed hot or at room temperature. A crowd-pleasing recipe that brings authentic home-style flavor to your table.Ingredients
Directions
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Soak cellophane noodles in warm water for 20 minutes, then drain and chop finely.
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Peel and shred potatoes into paper-thin strips using a peeler.
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Soak tree ears in warm water for 20 minutes, then drain and chop.
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Peel carrot, cut into 1-inch sections, and shred.
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Chop the white part of the leek.
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In a large bowl, combine chopped noodles, bean curd, shredded potatoes, chopped tree ears, bean sprouts, shredded carrot, chopped leek, and black pepper. Mix thoroughly.
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Cut each dried rice paper sheet into quarters.
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Wet the surface of each rice paper quarter with water using your fingers or a brush. Allow it to sit for about 1 minute until flexible.
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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 over the filling and roll tightly to form small spring rolls.
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Heat peanut oil in a wok or deep pot to 350F (175C).
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Carefully place rolls, flaps-down, into the hot oil.
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Fry for 20 minutes, turning once halfway through, until golden brown and crispy.
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Remove rolls from oil and drain on paper towels. Serve warm.
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
Serve with Buddhist Nuoc Leo or your favorite dipping sauce.
There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque) that doesn't require deep frying. If using this type, you can lightly saut the carrots and potatoes beforehand.
Fresh Chinese parsley or cilantro can be added to the filling for extra freshness, especially if using the non-fried wrapper variety.
When rolling quartered rice paper: Place filling in the center, fold the bottom edge over the filling, then fold in the left and right sides, and roll up tightly from the bottom to the top.
Ensure oil is at the correct temperature (350F) before adding rolls to prevent them from becoming greasy or burning.
