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Vietnamese Fried Spring Rolls

It’s appetizer time! Everyone loves spring rolls, served with a quick homemade dipping sauce! How about just appetizers for dinner? Create a full finger food buffet, complete with Tuna Poke Crostinis, Teriyaki Meatballs, Sriracha Honey Glazed Chicken Tenders, Spicy Sesame Edamame, and Deep-Fried Guacamole to serve along these ground pork spring rolls. To turn the spring rolls into a weeknight meal, add a side of rice and salad greens with a light vinaigrette.


Yield: 25-30 rolls
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

2 cups boiling water
2 tablespoons shredded dried black fungus /wood ear mushroom
¼ cup potato, peeled and chopped into small cubes
1 tablespoon + 2 tablespoons cold water
½ ounce of bean thread noodles (glass noodles)
¼ yellow onion, finely chopped
½ cup carrot, grated
½ cup green cabbage, roughly chopped
½ cup ground pork
½ cup raw prawn meat, chopped into small pieces
½ teaspoon salt
½ teaspoon + 2 tablespoons sugar
¼ teaspoon + 3 tablespoon fish sauce
¼ teaspoon freshly cracked pepper
1 teaspoon cornstarch
25-30 medium spring roll (egg roll) wrappers (look for the ones with egg to give a more golden color)
Vegetable oil for deep frying (amount depends on your pot size)
3 tablespoons Kikkoman® Rice Vinegar
2 cloves garlic
1 bird's-eye chili
2 tablespoons freshly squeezed lime juice


  1. In a bowl, soak the black fungus in boiling water and leave aside for 5 minutes then strain, pat dry, and roughly chop.
  2. Place the cubed white potato in a bowl with about one tablespoon of water. Cover with plastic wrap and microwave on high for 4 minutes.
  3. Rinse the noodles under a tap for a few seconds and then cut into 1-inch pieces with a pair of scissors.
  4. In a large bowl, combine mushrooms, onion, carrot, cabbage, potato, noodles, pork, prawns, salt, ½ teaspoon sugar, ¼ teaspoon fish sauce, and pepper. Mix thoroughly (sometimes it helps to use your hands).
  5. In a small bowl, combine cornstarch and 2 tablespoons of water. Stir to dissolve and then place into the microwave for 30 seconds. If the mixture hasn’t thickened, then microwave for another 10 seconds.
  6.  Place a wrapper in front of you with a corner pointing towards you, like a diamond (only separate a few wrappers at a time, as they will dry out otherwise - keep the others in the package).
  7. Place a teaspoon of filling in the middle of the wrapper and spread evenly into a small log shape across the wrapper.
  8. Fold the side corners towards the middle and press down around the filling to make sure it is compacted.
  9. Lift the bottom corner over the filling and roll tightly without squeezing the filling out.
  10. Finish the roll with a bit of cornstarch mixture on the top corner to keep it together. Repeat with the remaining filling and wrappers.
  11. To cook, add enough vegetable oil to a pot so that the depth is at least 1 inch. Heat the oil on medium heat and then slide the spring rolls into the oil one at a time.
  12. Cook the spring rolls until they are floating on top of the oil and are a golden color. It usually takes roughly 3 mins. Take them out with a slotted spoon or a pair of tongs and let them drain on a rack. Do not let them cool on top of each other. Repeat in batches.
  13. While cooking the spring rolls, whisk together 3 tablespoons fish sauce, rice vinegar, 2 tablespoons sugar, garlic, chili, lime juice, 3 tablespoons fish sauce. Serve alongside rolls as a dipping sauce.


Recipe Notes
If your spring rolls are pale but cooked, then the oil is not hot enough. If your spring rolls are forming bubbles on the skin, the oil is too hot.
Recipe adapted from Scruff and Steph


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