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Classic Vietnamese Spring Rolls

Classic Vietnamese Spring Rolls Recipe

  • ½ pound ground pork
  • 2 ounces peeled and deveined medium shrimp, briefly rinsed and finely chopped (about ½ cup)
  • ½ medium onion (or large shallot), finely chopped
  • 2 cloves garlic, minced
  • 2 to 3 shallots, minced
  • ½ cup finely chopped jicama or carrot (optional)
  • 1 ounce cellophane noodles, soaked in warm water for 20 minutes, drained, and cut into 1-inch lengths with scissors (just over ½ cup)
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons Vietnamese fish sauce
  • 40 small round rice papers (about 5 inches across) or wedge-shaped papers, or substitute ten 8-inch round rice papers
  • Peanut oil for deep-frying
  • ½ pound thin dried rice noodles, soaked in warm water for 20 minutes, drained, cooked in boiling water for about 2 minutes, and then drained, rinsed with cold water, and drained again (optional)
  • Vietnamese Herb and Salad Plate, with plenty of lettuce leaves
  • 1½ cups Vietnamese Must-Have Table Sauce (nuoc cham)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 237kcal (12%)
Total Fat 15g (23%)
Saturated Fat 4g (19%)
Cholesterol 31mg (10%)
Total Carbohydrate 18g
Dietary Fiber 1g
Sugars 1g
Protein 7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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