Vietnamese spring rolls are truly something special – vibrant, colourful and full of flavour. For me, they represent more than just food, they’re a celebration of tradition and togetherness. Growing up, these little bundles of joy always had pride of place on the table during special occasions. Tet, the Vietnamese Lunar New Year, would never feel complete without them. They’ve been my favourite Vietnamese dish for as long as I can remember.
I’ve always wondered if the name ‘spring rolls” has something to do with their connection to Tet, the beginning of spring and the promise of new beginnings. Every roll feels like a miniature meal in itself, filled with a delicate balance of protein, vegetables and starch. Traditionally, we used pork, but over the years, variations of prawns, crab, or vegetarian fillings have found their way onto our plates.
My Mum taught me how to make Vietnamese spring rolls at a young age. I remember at 17, I travelled to South Africa as part of an environmental youth programme. We were all asked to contribute a dish for a Gala dinner. Naturally, I chose spring rolls. Packing the delicate rice papers in my suitcase felt like carrying a piece of home with me across the world.
Now, let’s not sugarcoat this – it’s a bit of a project. This isn’t your quick weeknight dinner. Making spring rolls is a long yet rewarding process, best reserved for a weekend or when you’r e in the mood for something truly special. I always make a big batch, freezing some for later. It’s worth every minute.
Preparing the rice paper
The rice papers in Vietnam are often thinner and more pliable than what I’ve found in the UK. Back home, the humid weather keeps them from drying out, but here, they can be trickier to work with. To prevent cracking, I recommend preparing a shallow bowl of water to soften them as you work. In Hanoi, we’d sometimes place cabbage leaves between the rice papers a day ahead to keep them soft – a tip from my Mum.
Creating the perfect filling
The filling is where the magic happens. It’s a blend of pork mince, fresh vegetables, dried mushrooms, and glass noodles. One standout ingredient is kohlrabi. If you’ve never tried it, it’s a crunchy, juicy root vegetable that adds a delightful texture. Can’t find kohlrabi? Don’t worry – bean sprouts make an excellent substitute and are readily available.
The first step is to soak dried shiitake and wood-ear mushrooms in boiling water and glass noodles in lukewarm water. While they soften, I shred kohlrabi and carrots into fine matchsticks. Once the mushrooms and noodles are ready, I rinse them well and slice them to match the size of the vegetables.
A handful of chopped spring onions and coriander go into the mix, followed by ground pork, eggs, a splash of fish sauce, and a generous dash of ground pepper. Then comes the fun part, mixing everything by hand. With gloves on, of course! The goal is to ensure every roll has a bit of everything.
Rolling the rolls
I still remember one Tet when I was preparing spring rolls with my Mum. As we rolled, she said: “Rolling a spring roll is like how you keep your husband. If you roll it too tight, it will burst; if you roll it too loose, it will fall apart. You need to find the perfect balance – not too tight and not too loose”.
This is how I like to set up everything before diving into the rolling process.
To start, dip a rice paper into water and lay it flat on a plate of board. Work quickly because it softens very quickly. Place a portion of the filling near the edge closest to you, shaping it neatly using a pair of tongs. Fold the edge closest to you over the filling to secure it, then fold in the sides and start rolling tightly but gently.
I like to save time by working on two or three rice papers at once.
Once rolled, I place them on baking paper to stop them from sticking together.
Frying the rolls
Traditionally, we’d fry spring rolls in a pan with plenty of oil, but in recent years, I’ve embraced the air fryer. It’s quicker, use less oil, and gives the rolls an irresistible crispiness.
If you’re pan-frying, heat the oil until shimmering, then carefully lay the rolls in, ensuring they don’t touch. Resist the urge to flip them too soon, you’ll only need to turn them once. For extra crispiness when pan-frying, cook the Vietnamese spring rolls twice, once to seal them and again to achieve that perfect golden crunch.
For air frying, brush the rolls with a bit of oil, fry them at 180°C for about 12 minutes on one side, then flip, brush again and fry for another 5-6 minutes.
Planning to freeze some? Fry them halfway, let them cool, and store in a freezer bag. When you’re ready to enjoy them again, thaw overnight in the fridge and finish frying in the air fryer for about 5 minutes each side for a quick, crispy treat.
Dipping sauce
My foolproof dipping sauce for spring rolls is simple and always a hit. Combine equal parts fish sauce, sugar and lime or lemon juice, then add five parts water. For an extra kick, mix in some minced garlic and sliced red chilli. It’s the perfect balance of tangy, savoury and sweet!
A dish to savour
There’s something deeply satisfying about biting into a spring roll – the crackle of the wrapper giving way to the savoury, tender filling. Serve them with the dipping sauce and watch them disappear faster than you can fry them.
Whether it’s Tet or just a weekend indulgence, Vietnamese spring rolls bring a little celebration to the table. For me, they’re a reminder of home, tradition, and the joy of sharing something delicious with those you love.
If you’re curious to learn more about kohlrabi and discover a variety of delicious recipes featuring this vegetable, follow this link.
Don’t forget to share in the comments how your spring rolls turned out with this recipe. Explore more Vietnamese recipes here.
My Mum’s Vietnamese Spring Rolls recipe
Description
These Vietnamese spring rolls are a delightful mix of crunchy vegetables, savoury pork, and aromatic herbs, all wrapped in delicate rice paper and fried to golden perfection. Served with a tangy dipping sauce, they're perfect for special occasions.
Vietnamese Spring Rolls
For Wrapping
For the Filling
For Frying
For the Dipping Sauce
Instructions
-
Preparing the Filling
- Soak dried mushrooms in boiling water and glass noodles in lukewarm water until softened.
- Shred the kohlrabi and carrot. Slice softened mushrooms and glass noodles into thin strips.
- In a large bowl, mix all filling ingredients: pork, vegetables, mushrooms, noodles, spring onions, coriander, eggs, fish sauce and pepper.
-
Roll the Spring Rolls
- Dip a rice paper wrapper into water, then lay it flat on a board.
- Place a portion of filling using a pair of tongs near the edge. Fold the edge closest to you over the filling, fold in the sides and roll tightly but gently.
-
Fry the Spring Rolls
- Pan-frying: Heat oil in a pan. Fry the rolls in batches until golden and crispy. Each side about 10 minutes. For extra crispiness, fry twice.
- Air-frying: Brush rolls with olive oil. Air-fry at 180°C for about 12 minutes on one side, then flip, brush with oil again and cook for another 5-6 minutes.
-
Make the Dipping Sauce
- Mix fish sauce, sugar, lime juice and water until sugar dissolves. Add garlic and chilli if desired.
-
Serve and Enjoy
- Serve spring rolls warm with the dipping sauce on the side.
Nutrition Facts
Servings 40
- Amount Per Serving
- Calories 122.72kcal
- % Daily Value *
- Total Fat 10.28g16%
- Saturated Fat 2.34g12%
- Cholesterol 24.59mg9%
- Sodium 163.53mg7%
- Potassium 112.53mg4%
- Total Carbohydrate 4.05g2%
- Dietary Fiber 0.5g2%
- Sugars 1.21g
- Protein 3.75g8%
- Vitamin A 19.82 IU
- Vitamin C 8.35 mg
- Calcium 9.74 mg
- Iron 0.37 mg
- Vitamin D 0.07 IU
- Vitamin E 1 IU
- Vitamin K 5.97 mcg
- Thiamin 0.13 mg
- Riboflavin 0.06 mg
- Niacin 0.97 mg
- Vitamin B6 0.11 mg
- Folate 6.35 mcg
- Vitamin B12 0.16 mcg
- Phosphorus 45.5 mg
- Magnesium 9.97 mg
- Zinc 0.46 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
