Vietnamese Spring Rolls

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 25 servings


  • 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

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.

Tips & Variations

No special items needed.


Lets Eat

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:
(3 Dec 2017)


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:
(12 May 2015)


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:
(9 Feb 2014)