Vietnamese-style Spring Rolls Recipe

These spring rolls are an ideal appetizer and are sure to be a hit with party guests and family members alike.


1 lb ground pork
400 g headless shrimp
1 full egg
1 egg yolk
4 tbsp fish sauce
1 medium carrot
50 g of glass noodles/transparent vermicelli (this usually comes in 6 portions/package; 1 portion is sufficient) 
1 pack of small spring roll pastry wraps
Oil to fry

Making the Filling:

  1. Soak glass noodles in a bowl of water to soften; drain and cut up into small shreds when softened.
  2. Peel and shred carrot.
  3. Peel and chop up shrimp into a ground-like consistency.
  4. Mix shrimp, ground pork, shredded carrot and glass noodles into a large bowl.
  5. Stir in 4 tbsp of fish sauce and one whole egg.
  6. Crack and separate 1 egg; keep the yolk in a separate bowl to use as the adhesive for your spring rolls.

Making the rolls:

  1. Separate the spring roll wrap sheets.
  2. On a plate, place one wrap in a diamond form with a corner pointing towards you.
  3. Scoop a spoonful of the filling and place it just above the corner of the wrap closest to your body. 
  4. Lift the bottom corner of your wrap to cover your filling.
  5. Next, fold in the side corners, keeping your sides as even/parallel as much as possible.
  6. Continue rolling your wrap up and away from you.
  7. Add a dab of egg yolk to the final corner of the wrap and roll to close.
  8. Deep fry spring rolls in oil on medium high heat until golden brown.
  9. Set finished spring rolls over paper towel to dab off excess oil.
  10. Enjoy!

Check out our step-by-step gallery below: