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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Brown sugar with fish sauce, large chili and garlic

Step 7 – Make dipping sauce

  • In a bowl, add ¼ cup water, 2 Tbsp fish sauce, 1 Tsp rice vinegar, 1 Tbsp lime juice, sliced large red chili, 1 sprig mint leaves, minced garlic and 1 Tbsp brown sugar.
  • Mix until sugar dissolves.

Plate and serve!

Place spring rolls onto serving plate and serve hot with dipping sauce on the side.

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