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Crispy Fried Spring Rolls

Golden, shatteringly crisp Vietnamese spring rolls filled with seasoned pork, glass noodles, and vegetables, fried to perfection and served with sweet chili dipping sauce.

75 minMediumServes 6420 cal/serving

VietnameseAppetizerStovetopStandardAlcohol-FreeCorn-Free

Ingredients

  • 1 lb ground pork
  • 2 oz glass noodles (bean thread noodles), soaked, drained
  • 2 cups green cabbage, finely shredded
  • 1 large carrot, julienned
  • 1/3 cup dried wood ear mushrooms (or shiitake), soaked, drained
  • 4 green onions, thinly sliced
  • 2 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 1/2 tsp black pepper, freshly ground
  • 2 tsp sesame oil
  • 24 spring roll wrappers (6-7 inch, wheat-based), thawed if frozen
  • 1 large egg, beaten
  • 3 cups neutral oil (vegetable or canola), for frying
  • 1/2 cup sweet chili sauce

Instructions

  1. 1

    Soak 2 oz glass noodles (bean thread noodles) in hot water for 10 minutes until softened. Drain and cut into 2-inch lengths with scissors. Soak 1/3 cup dried wood ear mushrooms (or shiitake) in hot water for 10 minutes, drain, and finely chop.

  2. 2

    In a large bowl, combine 1 lb ground pork, 2 oz glass noodles (bean thread noodles), 2 cups finely shredded green cabbage, 1 large julienned carrot, 1/3 cup dried wood ear mushrooms (or shiitake), and 4 thinly sliced green onions. Add 2 tbsp fish sauce, 2 tbsp oyster sauce, 1/2 tsp freshly ground black pepper, and 2 tsp sesame oil. Mix thoroughly.

  3. 3

    Place one spring roll wrappers (6-7 inch, wheat-based) on a clean surface in a diamond orientation. Put 2 tablespoons of filling near the bottom corner. Fold up the bottom corner to cover the filling, then fold in the sides, and roll tightly forward. Seal the top corner with 1 beaten large egg. Repeat with remaining filling and 24 spring roll wrappers (6-7 inch, wheat-based).

  4. 4

    In a wok or deep heavy pot, heat 3 cups neutral oil (vegetable or canola) to 325°F (165°C). Fry spring rolls in batches of 4-5, turning occasionally, for 5-6 minutes until light golden. Remove and drain on a wire rack.

  5. 5

    Increase oil temperature to 375°F (190°C). Return spring rolls in batches and fry for 1-2 minutes more until deeply golden and very crisp. Drain on a wire rack, not paper towels, to keep them crisp.

  6. 6

    Serve hot with 1/2 cup sweet chili sauce for dipping.

Questions

Can I make Crispy Fried Spring Rolls gluten-free?

Yes. The gluten in this entry is 2 tbsp oyster sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Crispy Fried Spring Rolls keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Crispy Fried Spring Rolls?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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