Vietnamese Style Deep Fried Spring Rolls

Vietnamese Style Deep Fried Spring Rolls

Ground pork and shrimp rolled in Vietnamese rice paper.
You won't be able to stop eating these bite-sized spring rolls.

Ingredients: 2-3 servings

Ground pork
100 g
Shelled shrimp
100 g
Cellophane noodles
About 10 g
Cilantro (optional)
2 stems
1 clove
Rice paper
5 sheets
Fish sauce (for seasoning)
2 teaspoons
Ingredients for the sauce and seasonings:
Lemon juice
2 teaspoons
Juice from a grated ginger
1/2 teaspoon
Red chili pepper (sliced)
Sweet chili sauce
2 tablespoons
Fish sauce
1 tablespoon


1. These are the ingredients.
2. First prepare the sauce: Mix the ingredients for the sauce and seasonings in a bowl until even.
3. In another bowl, blend the ground pork, chopped shrimps, minced onion, cilantro, and rehydrated and chopped glass noodles.
4. Add the ground garlic and 2 teaspoons of fish sauce. Stir until the mixture takes on a paste-like consistency.
5. Divide the mixture into 20 portions.
6. Cut the rice paper in quarters. Soak them in water or lukewarm water.
7. Wrap the fillings (as if rolling spring rolls).
9. Fry the rolls. (If you fry too many at once, they will stick to each other. Fry 2-3 at one time.)
10. Drain the excess oil and you're done. Have them with the sauce.
11. They're nice and refreshing rolled together with mint leaves in lettuce.

Story Behind this Recipe

I reproduced the taste from a Vietnamese restaurant!