Vietnamese Fried Spring Rolls
Christy was born and raised in Tulsa, OK but for the last 20+ years has made her home in Northwest Arkansas.
This recipe is from my friend’s Vietnamese grandma. They are mouth-watering delicious! If desired, serve spring rolls with sweet-and-spicy nuoc cham.
Ingredients
For the filling:
- 175 grams (6 ounces wt) rice sticks (vermicelli)
- 680 grams (1.5 pounds) ground pork
- 15 ml (1 tablespoon) salt
- 15 ml (1 tablespoon) ground black pepper
- 30 ml (2 tablespoons) granulated sugar
- 15 ml (1 tablespoon) garlic powder
- 1 large white onion, diced and squeezed dried
- 10 grams (1/3 ounce wt) shredded carrots
- 1 large cabbage, thinly shredded
- 1 large jicama, shredded and squeezed dry
For the rolls:
- Canola or vegetable oil, as needed
- Lumpia (spring roll) wrappers, 25-30 count
- Egg yolk, for sealing wrapper
Preparation
- For the filling: Break the rice noodles into large pieces. In a bowl of warm water soak the rice sticks until soft. Squeeze as much water out as you can.
2. In a large mixing bowl combine the pork, salt, pepper, sugar, garlic powder. Add the onions, carrots, and rice sticks. Add the cabbage, then the jicama. Mix well.
3. Heat 5 cm (2 inches) of canola or vegetable oil to 177°-191°C (350°F-375°F), checking the temperature with a thermometer. While the oil is heating, roll mixture in spring rolls.
5. To assemble the rolls, separate the wrappers before beginning. The spring roll packaging will have pictures to show how to wrap them. Add a dab of egg yolk at the top of each finished roll to seal it. Fry the rolls until golden brown and the pork is cooked through, about 4-5 minutes.
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Christy Seidle
Christy was born and raised in Tulsa, OK but for the last 20+ years has made her home in Northwest Arkansas. She took up cooking seriously 15 years ago when her daughter’s small school had an opening for a cook which served mostly homemade fare 5 days a week for lunch. She had to learn some tricks to please the palates of ages 5-50+ and this allowed her to branch out to more complicated fare.
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Great recipe. Thank you for sharing.
Is it possible to cook and flavor the pork before putting it into the wraps?
Or will they taste different than the way you give the recipe?
I make a Vegetarian version, also Seal wrappers with cornstarch & water.