The Best Online Cooking Videos
Already have an account? Sign In
Previewing

Vietnamese Spring Rolls

(8:04)
4.3
stars
Ready In
Prep Time
Cook Time
Lewis Nguyen
Lewis Nguyen
126 Followers
Chop it up! Put it together, roll it up, and fry it! That's all it takes to put together wonderful ingredients like carrots, black fungus, glass noodles, pork, chicken, and prawns to make a crispy appetizer. Vietnamese Cuisine Chef Lewis Nguyen shows how simple it is to make a starter that will wow people in this Grokker Premium video.

Cooking Recipe

Servings: 15
Cook Time: 25 minutes
Prep Time: 30 minutes
Ready In: 55 minutes

Ingredients:
50g, 1.75 oz. dried Black fungus/Wood ear mushroom
80g, 2.8 oz. glass noodles
400g, 14.1 oz. grated carrots
200g, 7.1 oz. pork mince
200g, 7.1 oz. chicken mince
200g, 7.1oz. prawns
1 tbsp sugar
3 tsp salt
2 tsp fine white pepper
1 tbsp fish sauce

Additional Ingredients not shown in the video:
For the Dipping Fish Sauce:
3 tbsp fish sauce
3 tbsp rice vinegar
2 tbsp sugar
1 tsp pickled chilli
Dash of lime

Spring roll wrappers, small square packets (found in the freezer section of most Asian markets)
1 egg
Vegetable oil for deep frying

Directions:
To make the filling mixture:
1. Soak the Black fungus/Wood ear mushroom and glass noodles in cold water separately for 20 minutes then rinse and strain. If the wood ear mushrooms haven't been pre-sliced, slice into thin slices. Cut the glass noodles into 3cm/1.2in strips.

2. Peel and chop the prawns.

3. Mix all the filling ingredients together in a bowl until mixed evenly and the mixture becomes a paste.

To assemble the spring rolls:
1. Place a spring roll wrapper on a plate as a diamond with a pointy side pointing down. Scoop a portion of the filling mixture of the spring roll wrapper with a teaspoon, onto the bottom third of the spring roll wrapper, to form a horizontal log shape.

2. Take the bottom pointy part of the spring roll wrapper and envelope the filling. Pull the wrapper downwards to tighten the mixture and roll into a log.

3. Close the two sides of the wrapper and continue to roll, keeping the mixture firm and uniform. Before you reach the end of the wrapper, dip your finger into the egg and cover the final corner of the wrapper and then finish rolling.

4. The egg will seal the spring roll. Continue to wrap the remaining mixture. Any remaining mixture can be frozen and used at a later date.

Frying the eggroll:
1. Heat oil to 180°C/350°F (you can dip a wooden chopstick into the oil and if it starts bubbling you know you have the right temperature)

2. Add the spring rolls in individually, careful not to overcrowd the wok as this will cool the oil and the spring rolls will not cook evenly and will not be crisp.

3. Cook for 3 to 4 minutes or until the spring rolls are golden brown and crispy.

4. Drain on kitchen roll

5. Cook all the spring rolls, check the temperature of the oil before adding the new batch of spring rolls.

Additional directions not shown in the video:
To make the dipping fish sauce:
1. Mix the fish sauce, rice vinegar and sugar together until the sugar dissolves, add the pickled chilli and the dash of lime just before serving.

2. Defrost and pre-peel 50 spring roll wrappers.

3. Beat an egg in a small bowl and set aside.

4. Serve with dipping fish sauce and lettuce, round mint, vietnamese mint, and perilla.

Vietnamese Spring Rolls
Other Videos You Might Like
Vietnamese Spring Rolls
Chef Tomm
5:55
Crispy Fried Sea Bream
Lewis Nguyen
5:47
Turkish Potato Latkes
Geoff Rigby
10:05
Pho Chay - Vietnamese Vegan Noodle Soup
Pho Chay - Vietnamese Vegan Noodle Soup
Yummies4Dummies
2 I Did This
6:30
Indian Inspired Egg Rolls
Indian Inspired Egg Rolls
ShowMeTheCurry
1 I Did This
6:18
Pho Ga - Vietnamese Chicken Noodle Soup
Pho Ga - Vietnamese Chicken Noodle Soup
Yummies4Dummies
0 I Did This
9:47
Vietnamese Crepe (Banh Xeo)
Vietnamese Crepe (Banh Xeo)
honeysucklecatering
0 I Did This
4:05
Vietnamese Cuisine - Hu Tieu Nam Vang Kho
Vietnamese Cuisine - Hu Tieu Nam Vang Kho
Yummies4Dummies
3 I Did This
5:26
Vietnamese Crêpes
Loyd Grossman
7:28
Vietnamese Rice Paper Rolls
Lewis Nguyen
10:07
Vietnamese Market Tour
Lewis Nguyen
10:57
Vietnamese Fish Soup
Lewis Nguyen
8:41
Chocolate Swiss Roll
Anna Olson
11:12
French Fusion Scallops
Roland Passot
13:12
Vietnamese Beef Stew - Bò kho
Vietnamese Beef Stew - Bò kho
HelenRecipes
2 I Did This
7:25
How To Cook Chinese Dumplings
How To Cook Chinese Dumplings
VideojugFoodAndDrink
1 I Did This
8:32
Korean Steamed Pork Buns
Korean Steamed Pork Buns
Maangchi
1 I Did This
12:46
Healthy Collard Wraps
Talya Lutzker
30:19
Sushi Masterclass
Reiko Hashimoto
23:31
Hot & Sour Soup
Loyd Grossman
7:35
Fresh Galangal Limeade
Doc Ward
4:59
Testimonial
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos