Crispy Pork Vietnamese Spring Rolls
These delightful Crispy Pork Vietnamese Spring Rolls are a cherished favorite in our household, perfect for entertaining or enjoying as a delicious snack. Freshly made with savory ground pork and a vibrant medley of vegetables, they're wrapped in crispy spring roll wrappers and fried to golden perfection. While the preparation can be a bit labor-intensive, the recipe yields about 20 rolls which can easily be frozen for future meals. Simply thaw and fry for a quick, flavorful treat. Serve these irresistible rolls with a fragrant dipping sauce, Nuoc Mam, for an authentic Vietnamese experience that will have everyone coming back for more.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Ground Pork
1 lb (uncooked)
Rice Vermicelli
4 ounces (soaked in cold water for 15 minutes, then drained and chopped)
Egg
1 (beaten)
Green Onion
1 (minced)
Small Onion
1 (minced)
Garlic
2 cloves (mashed)
Carrot
1/4 cup (finely grated)
Cabbage (optional)
1/4 cup (finely grated)
Bean Sprouts
1/2 cup (fresh)
Cilantro
3 tablespoons (chopped)
White Wine
2 tablespoons (n/a)
Salt
to taste (n/a)
White Pepper
to taste (n/a)
Spring Roll Wrappers
20 (frozen or fresh)
Oil for frying
as needed (n/a)
Instructions
1
In a large mixing bowl, combine the ground pork, soaked and drained rice vermicelli, egg, minced green onion, minced onion, mashed garlic, grated carrot, grated cabbage (if using), bean sprouts, chopped cilantro, white wine, salt, and white pepper. Mix well until all ingredients are evenly distributed.
2
Lay a damp tea towel on a flat surface and place a spring roll wrapper on it. Spoon a couple of tablespoons of the pork mixture along one end of the wrapper, shaping it into a sausage-like form.
3
Fold the sides of the wrapper in towards the center and start rolling from the mixture side to form a tight roll. Seal the edge by moistening it with a little water to ensure it stays closed.
4
In a large pan, heat oil over medium-high heat until hot. Carefully place the spring rolls in the hot oil, frying them in batches if necessary. Fry for about 5-7 minutes, turning them frequently until they are cooked through and golden brown.
5
Once cooked, transfer the fried spring rolls to a plate lined with paper towels to drain excess oil. Keep warm in a preheated oven until all spring rolls are cooked.
6
Serve the crispy spring rolls immediately with the traditional dipping sauce, Nuoc Mam. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Pork Vietnamese Spring Rolls?
They are a traditional Vietnamese snack or appetizer made with ground pork, vegetables, and rice vermicelli, wrapped in a spring roll wrapper and fried until golden and crispy.
What is the primary protein used in this recipe?
The primary protein used in this recipe is one pound of uncooked ground pork.
How do I prepare the rice vermicelli for the filling?
Soak the rice vermicelli in cold water for 15 minutes, then drain and chop it before adding it to the mixture.
Can these spring rolls be made in advance?
Yes, you can prepare the rolls and freeze them for future use. Simply thaw and fry them when you are ready to serve.
How many spring rolls does this recipe yield?
This recipe yields approximately 20 spring rolls.
What is the recommended dipping sauce for these rolls?
The traditional dipping sauce recommended for these rolls is Nuoc Mam, a fragrant Vietnamese fish sauce-based dipping sauce.
How long should I fry the spring rolls?
Fry the spring rolls for about 5 to 7 minutes, turning them frequently until they are cooked through and golden brown.
What vegetables are included in the filling?
The filling includes green onion, small onion, finely grated carrot, fresh bean sprouts, and optional finely grated cabbage.
How do I seal the spring roll wrappers?
Seal the edge of the wrapper by moistening it with a little bit of water to ensure it stays closed during frying.
Why should I use a damp tea towel when rolling?
Placing the wrapper on a damp tea towel helps keep the wrapper pliable and prevents it from drying out while you assemble the rolls.
What herbs are used in the pork mixture?
The recipe calls for three tablespoons of chopped cilantro to be mixed into the filling.
Is cabbage a required ingredient?
No, the 1/4 cup of finely grated cabbage is listed as an optional ingredient.
How do I prevent the rolls from getting greasy?
After frying, transfer the spring rolls to a plate lined with paper towels to drain any excess oil.
What type of wrappers should I buy?
You can use either fresh or frozen spring roll wrappers for this recipe.
What is the purpose of the egg in the filling?
The beaten egg acts as a binding agent to help hold the pork and vegetable mixture together.
How should I prepare the garlic?
The garlic should be mashed before being added to the mixing bowl.
What temperature should I use for frying?
Heat the oil over medium-high heat until it is hot before adding the spring rolls.
Can I keep the finished rolls warm?
Yes, you can keep the cooked spring rolls in a preheated oven until the entire batch is finished.
How should the carrots be prepared?
The carrots should be finely grated to ensure they mix well and cook quickly.
What kind of pepper is used for seasoning?
The recipe specifies using white pepper to taste.
Does this recipe include any alcohol?
Yes, it includes two tablespoons of white wine for added flavor.
How do I shape the filling inside the wrapper?
Spoon a couple of tablespoons of the pork mixture onto the wrapper and shape it into a sausage-like form before rolling.
What should I do if my spring rolls are frozen?
Thaw the frozen spring rolls completely before frying them to ensure they cook evenly.
Are the bean sprouts cooked before being added?
No, use fresh bean sprouts in the mixture; they will cook when the spring rolls are fried.
What is the first step in making the filling?
The first step is to combine all ingredients—pork, noodles, egg, vegetables, wine, and spices—in a large mixing bowl.
How do I ensure the filling is evenly distributed?
Mix the ingredients well in the large mixing bowl until they are thoroughly combined before you start rolling.
Can I fry all 20 rolls at once?
It is recommended to fry them in batches if necessary to avoid overcrowding the pan.
Is the onion chopped or minced?
Both the green onion and the small onion should be minced.
What size should the rice vermicelli be chopped into?
After soaking and draining, the rice vermicelli should be chopped into smaller pieces to blend into the filling.
How do you roll the spring rolls?
Fold the sides of the wrapper in towards the center and roll from the mixture side to form a tight cylinder.