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Vietnamese Spring Rolls

Vietnamese Spring Rolls recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 702.6
Dietary: Gluten-free
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
  • 2 pound Ground pork (or pork/veal)
  • 1 Large Onion, chopped
  • 2 Eggs
  • 1 pound Crabmeat
  • 1 small Package bean sprouts
Directions
  1. 1
    Cook rice vermicelli or bean threads according to package directions, then rinse with cold water and drain well.
  2. 2
    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.
  3. 3
    Fill a large, flat bowl with warm water for softening the rice paper.
  4. 4
    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.
  5. 5
    Place a large spoonful of the pork mixture onto the center of the softened rice paper.
  6. 6
    Fold the sides over the filling and roll tightly from bottom to top, tucking in the ends to seal the roll.
  7. 7
    Deep fry the rolls in hot oil for 10-15 minutes, or until dark golden brown and crispy. Drain on paper towels.
  8. 8
    For the dipping sauce, mix lemon juice (or lemonade), water, sugar, crushed garlic, and crushed red pepper in a bowl.
  9. 9
    Add bottled fish sauce several drops at a time until the sauce reaches a brownish hue and desired flavor balance.
  10. 10
    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.

Keywords: appetizer, vietnamese, spring rolls, fried rolls, pork, crab, bean sprouts, dipping sauce, rice paper, fish sauce, herbs, garlic, crispy, asian cuisine, party food, make ahead, vegetables, protein, entertaining, homemade
Read it online: https://www.chefs-mate.com/recipe/vietnamese-spring-rolls/