Recipe: Fried Vietnamese Spring Rolls By Asian Food Channel

Versatile as party food or an appetizer, this crispy and savoury Vietnamese-inspired snack paired with its dipping sauce is perfect for both adults and kids!

Ingredients

  • 12 rice paper rounds
    6-inch diameter
  • 170 g chicken
    Minced
  • 110 g raw shrimp
    Peeled, deveined and finely minced
  • ¼ cup dried wood ear fungus, soaked to soften and minced
    Substitute with shiitake mushroom
  • 30 g glass noodles
    Soaked in warm water to soften and cut into 2-inch lengths
  • ½ cup carrot
    Julienned
  • ½ cup mang guang (turnip)
    Julienned
  • ⅓ cup spring onion
    Julienned
  • 2 sprig mint
  • 1 Tbsp lime juice
  • 1 Tsp big red chili
    Sliced
  • ½ Tsp garlic
    Minced
  • ½ Tsp sugar
  • 2 Tsp soy sauce
  • ¼ cup water
  • 2 Tbsp fish sauce
  • 1 Tsp rice vinegar
  • ¼ Tbsp black pepper
  • 1 Tbsp brown sugar
  • 1 Tsp salt
  • Vegetable oil

Directions

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Deep-fried spring rolls in a pot of oil

Step 6- Deep-fry spring rolls

  • In a pot, heat up vegetable oil for deep-frying spring rolls. Once oil is hot, add a few rolls at a time, turning occasionally.
  • Fry for 10 minutes or until lightly browned.
  • Remove from oil and place spring rolls on a paper towel-lined plate.
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