Spring Rolls
Spring rolls offer a delightful blend of savory pork, shrimp, crab, and fresh vegetables wrapped in a crispy shell. Rich in umami flavors with hints of garlic, soy, and fish sauce, this dish is perfect for appetizer platters or light meals, appealing to those who enjoy flavorful, crunchy bites.
Ingredients
- 1 c. ground pork ⓘ
- 1/2 c. cooked shrimp, chopped ⓘ
- 1/2 c. crab meat, boiled ⓘ
- 1 c. bean sprouts ⓘ
- 1 Tbsp. sugar ⓘ
- 2 Tbsp. chopped green onion ⓘ
- 2 Tbsp. chopped celery leaves ⓘ
- 2 tsp. salt ⓘ
- 1/2 c. jelly noodles
- 1/2 Tbsp. chopped garlic ⓘ
- 6 dried black mushrooms, chopped
- 1 Tbsp. nampla (fish sauce) ⓘ
- 1 Tbsp. soy sauce
- 4 eggs, slightly beaten, fried and chopped ⓘ
- 1 egg yolk ⓘ
- 2 c. vegetable oil ⓘ
- 1 tsp. pepper ⓘ
Instructions
- Heat vegetable oil in a frying pan.
- Add chopped garlic and fry for 2 minutes.
- Add ground pork, chopped shrimp, boiled crab meat, bean sprouts, chopped eggs, chopped green onion, chopped celery leaves, chopped black mushrooms, and jelly noodles. Fry for 5 minutes.
- Add soy sauce, fish sauce, salt, and pepper. Mix well.
Tips & Substitutions
To enhance flavor, consider adding a splash of sesame oil or a dash of sriracha for heat. If you can't find jelly noodles, rice vermicelli can be a great substitute. For a vegetarian version, swap the meat and seafood with tofu and additional vegetables. Ensure your filling is cool before wrapping to prevent soggy spring rolls.
Serving Suggestions
Serve these spring rolls hot with a side of sweet chili sauce or hoisin sauce for dipping. They pair beautifully with Vietnamese Fried Rice for a complete meal. For a refreshing side, consider a simple cucumber salad or pickled vegetables. Garnish with fresh herbs like cilantro or mint to elevate the dish.
Storage & Reheating
Store any leftover spring roll filling in an airtight container in the refrigerator for up to 3 days. To reheat, sauté in a pan until heated through or microwave in short bursts, stirring occasionally. If you've already wrapped the spring rolls, they can be refrigerated for a day; reheat in a hot oven or air fryer to retain crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Spring Rolls contains roughly 1063 calories, with 33g protein, 29g carbohydrates, and 92g fat. It is an excellent source of vitamin A (129% of the Daily Value), protein (67% of the Daily Value), and iron (25% of the Daily Value), and a good source of vitamin C and vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance. Store it in the refrigerator until you're ready to wrap the spring rolls. Just make sure it’s cooled completely before wrapping to prevent the wrappers from becoming soggy.
What is the best way to fry spring rolls?
For the crispiest spring rolls, heat the oil to around 350°F (175°C) before adding the rolls. Fry them in batches, avoiding overcrowding. This ensures even cooking and a golden-brown color. Drain on paper towels to remove excess oil.
Can I bake the spring rolls instead of frying?
Yes, you can bake spring rolls for a healthier alternative. Preheat the oven to 400°F (200°C), brush the rolls with oil, and bake for about 20-25 minutes, flipping halfway through, until golden and crispy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).