How to make the traditional Vietnamese crispy spring rolls - Morgane Recipes

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned crab meat

Tofu provides a plant-based option, while canned crab is often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, while salt is a basic seasoning.

vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a more accessible alternative.

Soak mushrooms and glass noodles in cold water for 1 hour.

Drain mushrooms and rinse them, remove hard feet, then blend them.

Drain glass noodles and cut them.

Shred carrots and mince onions.

In a large bowl, combine carrots, onions, mushrooms, glass noodles, ground pork, bean sprouts, egg, five tablespoons of fish sauce, 1 tsp of salt, and black pepper. Mix well with hands.

Spread a wet and wrung towel on the table.

In a small bowl, mix tapioca flour with three tablespoons of water to use as glue.

In a large bowl, put very hot water to soak rice papers quickly.

Lay soaked rice papers on the wet towel.

Place one tablespoon of filling on each rice paper, fold both sides in, and roll up.

Dip finger into tapioca mixture and stamp on the rice paper to seal.

Fry spring rolls on high heat for five minutes, then remove and let cool.

For the second frying, fry rolls for three minutes over high heat to make them very crispy.

Serve hot with salad leaves, fresh herbs, and dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens