Saigon Spring Rolls Recipe

Prepare shrimp and taro

Pat shrimp dry and season lightly with a pinch of salt and pepper. Bring a small pot of water to a simmer and blanch shrimp 30–45 seconds until just opaque; immediately transfer to an ice bath to stop cooking. Drain and chop roughly into 1/4–1/2-inch pieces. Meanwhile, add the diced taro to a small saucepan, cover with water, bring to a simmer and cook 6–8 minutes until tender but not falling apart; drain and cool. If using potato substitute, cook until fork-tender and finely dice.

Sauté vegetables and combine

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger; sauté 20–30 seconds until fragrant. Add sliced shiitake mushrooms and cook 1–2 minutes until softened. Add julienned carrot and sliced napa cabbage; stir-fry 2–3 minutes until vegetables are softened but still have some bite. Stir in chopped green onions and cilantro (if using).

Finish filling

Add the cooked diced taro and chopped blanched shrimp to the skillet. Season with 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon sugar and 1 teaspoon freshly ground black pepper. Toss to combine and cook another 1 minute to marry flavors. Taste and adjust seasoning (add a little more fish sauce or soy if you prefer saltiness). Remove mixture from heat and let cool to near room temperature — filling should be warm or cool, not hot, before wrapping.

Prepare cornstarch slurry by whisking 2 teaspoons cornstarch with 2 teaspoons water until smooth; set aside. Pour oil into a deep skillet or Dutch oven to a depth of about 1.5–2 inches (roughly 3–4 cups) and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 40–60 seconds.

Lay a spring roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Spoon about 2–3 tablespoons of filling across the lower third of the wrapper, leaving a 1/2-inch border at the edges. Place a basil or mint leaf on top of the filling if desired. Fold the bottom corner up over the filling, then fold the left and right corners toward the center snugly. Brush the top corner edge with a little cornstarch slurry to seal, and roll tightly to form a neat cylinder. Repeat with remaining wrappers and filling — you should get approximately 12 spring rolls depending on wrapper size and filling portioning.

Fry the rolls in batches: carefully slide 3–4 rolls into the hot oil without crowding. Fry 2 1/2–3 1/2 minutes, turning occasionally, until evenly golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep finished rolls warm in a low oven (200°F / 95°C) while you fry remaining rolls. If you prefer baking: brush rolls lightly with oil and bake at 400°F (200°C) on a parchment-lined sheet for 15–20 minutes, turning once, until golden and crispy.

In a small bowl, whisk together 3 tablespoons fresh lime juice, 1 tablespoon rice vinegar, 2 tablespoons fish sauce, 2 tablespoons water and 1 teaspoon sugar until sugar dissolves. Stir in 1 clove minced garlic and the minced chili. Add the grated carrot if using. Taste and adjust balance: add more sugar if too sharp, more lime for acidity, or more water to mellow the saltiness. Chill until ready to serve.

Arrange warm spring rolls on a platter with lime wedges and extra herbs. Serve immediately with the chili-lime dipping sauce on the side. To eat: cut rolls in half on the bias if desired, squeeze a little lime over them and dip into the nuoc cham.