Get ready to tantalize your taste buds with the irresistible crunch and vibrant flavors of Vietnamese Fried Spring Rolls! These delightful bites are not just a treat for the palate; they’re a culinary adventure that will transport you straight to the bustling streets of Vietnam. With a perfect blend of fresh herbs, succulent shrimp, and crispy rice paper, each roll is a burst of flavor waiting to be savored. Whether you're hosting a dinner party or simply craving a snack, this recipe is your ticket to impressing family and friends. Dive into our easy-to-follow guide and discover the secrets to making these mouthwatering spring rolls at home!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 20 rice paper wrappers
- 1 cup cooked vermicelli noodles
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup cooked shrimp, chopped
- Fresh herbs (mint, cilantro, basil)
- Vegetable oil for frying
- Nuoc Cham dipping sauce
Instructions
- Begin by preparing all your ingredients. Cook the vermicelli noodles according to package instructions, then drain and set aside to cool. Shred the carrots using a grater or food processor. Rinse the bean sprouts and chop the cooked shrimp into small pieces.
- Gather your fresh herbs. You can use a mix of mint, cilantro, and basil. Rinse them under cold water, pat dry, and roughly chop them if desired.
- In a large mixing bowl, combine the cooked vermicelli noodles, shredded carrots, bean sprouts, chopped shrimp, and fresh herbs. Mix gently to ensure all ingredients are evenly distributed.
- Prepare a clean, flat surface for rolling the spring rolls. Fill a shallow dish or a large plate with warm water. Dip one rice paper wrapper into the warm water for about 10-15 seconds, or until it becomes soft and pliable.
- Once the rice paper is softened, lay it flat on the clean surface. Place a small amount of the filling mixture (about 2-3 tablespoons) near the bottom edge of the wrapper.
- Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll it up tightly to enclose the filling. Repeat this process with the remaining rice paper wrappers and filling mixture.
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat. You’ll need enough oil to submerge the spring rolls partially. To test if the oil is hot enough, drop a small piece of rice paper in; it should sizzle immediately.
- Carefully place a few spring rolls into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes, or until they are golden brown and crispy, turning occasionally for even cooking.
- Once cooked, use a slotted spoon to remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the Vietnamese fried spring rolls hot with Nuoc Cham dipping sauce on the side. Enjoy your delicious homemade spring rolls!
Tips
- Prep Ahead: To save time, prepare your ingredients in advance. Cook the vermicelli noodles and chop the vegetables a few hours before you start rolling the spring rolls.
- Soaking Technique: When soaking the rice paper wrappers, ensure the water is warm but not boiling. This will make the wrappers pliable without tearing.
- Filling Variations: Feel free to customize your filling! You can add cooked chicken, tofu, or even mushrooms for a vegetarian version. Just make sure to keep the flavors balanced.
- Oil Temperature: Keep an eye on the oil temperature while frying. If it’s too hot, the spring rolls will burn; too cool, and they’ll absorb excess oil. A good test is to drop a small piece of rice paper in the oil—if it sizzles, you’re ready to fry!
- Serve Fresh: Vietnamese Fried Spring Rolls are best enjoyed fresh and hot. If you need to make them in advance, keep them in a warm oven until serving.
- Dipping Sauce: Don’t skip the Nuoc Cham dipping sauce! Its sweet, sour, and spicy notes complement the spring rolls perfectly, enhancing the overall flavor experience.
Nutrition Facts
Calories: kcal
Carbohydrates: 35g
Protein: 15g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 80mg
