Spring Roll Recipe
Vietnamese · Appetizer · 40 min total
Crispy, golden spring rolls filled with a savory mix of vegetables and vermicelli noodles, perfect as an appetizer or snack.
30
min prep
min prep
10
min cook
min cook
20
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 package (25 sheets) spring roll wrappers, thawed
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup dried vermicelli noodles, soaked in hot water until soft, drained and cut into 2-inch lengths
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1 egg, beaten (for sealing)
- Vegetable oil, for deep frying
Instructions
- In a large bowl, combine cabbage, carrots, bean sprouts, vermicelli noodles, green onions, soy sauce, sesame oil, sugar, and pepper. Mix well.
- Place a spring roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C).
- Fry spring rolls in batches, turning occasionally, until golden brown, about 3-4 minutes. Drain on paper towels.
- Serve hot with sweet chili sauce or dipping sauce of choice.
Tips
- Keep unused wrappers covered with a damp cloth to prevent drying out.
- For a healthier version, bake at 400°F (200°C) for 15-20 minutes, brushing with oil halfway.
- Spring rolls can be frozen before frying; fry directly from frozen, adding a few minutes to cooking time.
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