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Vietnamese Spring Rolls

"These spring rolls were a sell out at one of our school projects, the annual Spring Mosaic several years back, have been a favourite at our house ever since. Found the recipe was from Jean Pare's "Company's Coming Asian Cooking" Great tasting spring rolls that never fail to please. A hit on the buffet table and make for awesome party appetisers."

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Prep Time: 10m

Cook Time: 10m

   

Servings: 25  

 
 
  • 5.0000

Company was coming and I wanted to make a few appetizers. These were delicious and we inhaled them! A favorite to be made again for the upcoming holidays!.

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 pound lean ground pork
  • 1 cup carrot, finely grated
  • 1/2 cup rice vermicelli (cooked)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
  • 1 teaspoon finely chopped ginger root (or 1/4 teaspoon ground ginger)
  • 2 green onions (finely chopped)
  • 1 large egg (fork beaten)
  • 25 (350 grams) spring roll wrappers (6 inch size)
  • Cooking oil (for deep frying)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

In large mixing, add first nine ingredients mixing well

Step 2

Place about 2 tablespoons filling in centre of each spring roll wrapper

Step 3

Fold bottom corner up over filling, fold in both sides

Step 4

Dampen edge of wrapper and roll tightly to seal

Step 5

Repeat with remaining filling and wrappers.

Step 6

Deep fry in hot (375 ) cooking oil in large wok or deep fryer for about five minutes, turning at half time, until golden.

  Nutritional Facts
 
 
  • Serving Size: 1 (44.3 g)
  • Calories 111.2
  • Total Fat - 4.3 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 26.7 mg
  • Sodium - 153.4 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.8 g
  • Protein - 6.4 g
  • Calcium - 15.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.2 mg
  Reviews
 
 
3 reviews

Company was coming and I wanted to make a few appetizers. These were delicious and we inhaled them! A favorite to be made again for the upcoming holidays!

 

Review by Lets Eat

I made these using rice paper wraps due to a food allergy and sprayed them with vegetable oil then cooked them under the broiler for a few minutes. I served them up with VH sweet chili cause and we really enjoyed this. This will be made again very soon.

 

Review by QueenBea

I made these for the Super Bowl. They went together rather fast once I got going. I served them with Sweet Chili Sauce and they were fabulous!

 

Review by JustJane