Excellent pairing of corn and peppers!
| Prep Time: | 1 hr 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 20 |
| Yield: | 20 – spring rolls |
Ingredients
- 2 ounces dry soy vermicelli
- 4 eggs, beaten
- 1 onion, finely chopped
- 2 ounces mushrooms, drained and chopped
- ¾ (4 ounce) can small shrimp, drained and chopped
- 1 pound lean ground pork
- 2 tablespoons vegetable oil
- 1 carrot, shredded
- 2 ounces crabmeat
- 3 ounces bean sprouts
- 2 pinches ground black pepper
- 1 tablespoon soy sauce
- 3 tablespoons fish sauce
- 1 clove garlic, chopped
- 20 rice wrappers (6.5 inch diameter)
- 1 quart oil for deep frying
Instructions
- Soak the vermicelli 30 minutes in warm water; drain.
- In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
- One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
- In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
- Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 161 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 268 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Try shallow frying turning over once the under is light brown. No need to turn a quart of oil fishy!
very authentic! the only things I change are using black or wood mushrooms that come dried in Asian markets, and using an egg wash to seal the wrappers. labor intensive, but we’ll worth it.
labour intensive but ooooo soooo good!!
I didn’t have vermicilli, crab meat or canned mushrooms (I used fresh). I used rice wrappers and was able to get into a groove rolling but the first few were not so great. When I put them into the frying pan, they all pretty much exploded, towards the end I double wrapped a few but didn’t help. The taste was delicious but they were messy and technically I don’t think I could call them a “roll” of any type. Next time I think I will cook the pork and all the ingredients in a frying pan so that they cook together THEN roll it up and bake the wraps in the oven.. I am hoping this works better and eliminates some grease.
There’s too much liquid in the bowl when you mix all the ingredients together,which makes putting them on rolls messier as the liquid makes the wraps so soft they may start to break apart. But the flavour is so good. After many tries,the closest to Vietnamese restaurants I have ever made.
FANtastic recipe! I sometimes like to double the meat for my more carnivorous dinner companions. Try it, you’ll love it!
Great spring rolls! Amazing flavors and even better leftover from frozen state, baked at 350 for about 8-10 minutes!! I used the sausage crumbles instead of seafood, due to allergies to shellfish. I used 2 bags of coleslaw mixture to even out with one bag of sausage crumbles. Didnt use noodles. Also added another TBS of soy sauce and 1tsp chicken granules, 1tsp sugar. Oops! It seems I changed the recipe a bit. I got 30+ delicious spring rolls!
Man were those rolls a pain…but once you get the hang of them it all comes together. I used the ground turkey and crab just amazing..all my friends loved them. Since I had to travel a bit with them..I popped them in the toasted oven 4 at a time. It really helped toast them..make them crispy with a fresh taste. Very yummy.
They weren’t bad, wouldn’t make them again.
I made this because we have a child who needs to go gluten-free, and regular egg rolls and spring rolls have wheat shells. These were fantastic and just the thing we needed after a very awkward transition. Everyone loved them!
These are better than any resturant that I have ever been too!!! they were a little time consuming, but after tasting them SOOOOO worth it!!! thanks for the recipe..
I just added a tablespoon of sugar to the mix and sustituted the vermicelly for shredded cabbage this is a great recipe. It goes well with a sweet/sour/spicy sauce on the side, made with red pepper flakes, cornstarch, vinegar, water, sugar and grated onions you might need to add red color for aesthetics.
Made these for New Years – and they were a HIT!!! the filling was awesome!!!!
Wow – These are great, they were an instant hit with my family. I left out the mushrooms as we’re not too keen on them, and had to use cabbage instead of bean sprouts. I used another persons idea about adding water chestnuts since I had some in my cupboard. Thank you so much for your lovely recipe.
These were a little bland. I think with a little tweaking they could have more flavor. I would also use less noodles next time and more cabbage.
Dont know where I went wrong.
Love these rolls. I did make a few adjustments to taste like my favorite restaurant. Only used these ingredients. Spring roll wraps(couldn’t get rice wraps), 2oz. rice sticks instead of vermicelli, 4 egg whites, 1lb. of fresh small shrimp chopped, cabbage cut into thin strips, shredded carrots, then added fish sauce, soy sauce, and garlic. Wrap and fry. To cook rice sticks before adding to mix, boil water, add rice sticks and boil a minute, turn off heat and let sit until tender. Also thai peanut sauce goes well with these. These are a favorite now and we don’t have to go out to have them.
this is a great recipe for appetizers.
The kids couldn’t stop eating them. I used a large bag of frozen oriental veggies, it was easier than fresh. I actually had to double the recipe the second time b/c they liked them so much. They were bragging to their friends that I had made homemade spring rolls. Thanks for the recipe.
I made them without seafood. I dont eat seafood. Even though many people think that seafood makes spring rolls what they are, they are delicious without it any way!
I made these for my last office party and needless to say they thought I bought them at a restraunt. I added the Chinese five spice (1 1/2 tsp) to the meat while cooking and served with garlic soy sauce. Great recipe!