Vietnamese Spring Rolls Recipe

Prepare noodles

Soak cellophane noodles in warm water for 8–10 minutes until softened. Drain, squeeze out excess water, and chop into 1/2-inch pieces.

Prep vegetables

Peel and finely grate taro root and carrot. Finely dice the yellow onion, mince garlic and shallot, slice green onions, and chop cilantro if using. Place grated taro and carrot in a clean kitchen towel and squeeze gently to remove some excess moisture (do not dry completely).

Cook aromatics

Heat a nonstick skillet over medium heat with 1 teaspoon oil (optional). Add minced garlic and shallot and cook 30–45 seconds until fragrant but not browned.

Brown pork

Add ground pork to the skillet with the aromatics. Break it up and cook until no longer pink, about 4–6 minutes. Season with 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 1/4 teaspoon white pepper, and 1/4 teaspoon salt. Stir to combine and cook another 1–2 minutes to let flavors meld. Remove from heat and let cool slightly.

Combine filling

In a large bowl combine the cooked pork, drained chopped cellophane noodles, grated taro, grated carrot, diced onion, sliced green onions, and chopped cilantro. Add one beaten egg to bind and mix thoroughly until the mixture holds together when pressed. Taste and adjust seasoning with a pinch more salt or fish sauce if needed. Allow the mixture to cool to room temperature before wrapping (hot filling can make wrappers soggy).

Make seal slurry

Whisk together 2 tablespoons flour and 2 tablespoons water until smooth to form a paste for sealing wrappers.

Assemble rolls

Work on a clean flat surface with a damp towel to keep unused wrappers from drying. Place one wrapper diamond-shaped with a corner toward you. Put about 2 rounded tablespoons of filling near the corner closest to you (adjust amount to wrapper size). Fold that corner up over the filling, tuck tightly, fold the two side corners toward the center, then continue rolling away from you to close. Brush the top corner edge with the flour slurry and press to seal. Repeat until all filling is used (yields about 18–20 rolls).

Heat oil

Pour vegetable oil into a deep skillet or medium pot to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and rises immediately when added.

Fry rolls

Fry spring rolls in batches, seam-side down first, 3–4 minutes per side or until golden brown and crisp. Turn carefully with tongs or slotted spoon to brown evenly. Do not crowd the pan; maintain oil temperature between batches. Total frying time per batch ~6–8 minutes.

Drain

Use a slotted spoon to transfer finished rolls to a wire rack or plate lined with paper towels to drain. Let rest 2–3 minutes before serving so they crisp up further.

Plum sauce (serve)

Warm or chill store-bought plum sauce and serve in a small bowl alongside the spring rolls, or simmer for 1–2 minutes with a splash of water to thin if too thick.

House-style fish sauce (nuoc mam pha)

Combine 1/4 cup fish sauce, 2 tablespoons lime juice, 2 tablespoons water, 1 teaspoon sugar, 1 teaspoon minced garlic, and thinly sliced chili if desired. Stir until sugar dissolves. Adjust lime or sugar to taste. Serve in small bowls.