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Vietnamese Spring Rolls

Fried Vietnamese Spring Rolls

Crispy Vietnamese spring rolls made with pork, shrimp, bean thread noodles, carrots and wood ear mushrooms. Serve with green leaf lettuce, cilantro and sweet and savory nuoc cham sauce.
5 from 1 vote
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Course Appetizer
Cuisine Vietnamese
Servings 25 spring rolls
Calories 110 kcal


  • 1 package spring roll wrappers
  • Oil for frying
  • Lettuce
  • Cilantro


  • 2 oz bean thread noodles
  • 1/4 cup dried wood ear mushrooms
  • 3/4 lb ground pork
  • 1/4 lb shrimp minced
  • 1/2 cup carrot shredded
  • 1/4 cup onion minced
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp white pepper
  • 1 tbsp fish sauce

Flour Paste

  • 2 tbsp flour
  • 2 tbsp water

Nuoc Cham Dipping Sauce

  • 2 cloves garlic minced
  • 1/2 tsp crushed red pepper or chilies
  • 4 tsp sugar
  • 1 tbsp lime juice
  • 2 tbsp fish sauce
  • 1/2 cup water


  • Soak the bean thread noodles and wood ear mushrooms in bowls of warm water for 20 minutes. Once hydrated, finely chop the noodles and mushrooms. In a bowl, mix all filling ingredients until well combined.
  • Mix flour and water together to create a flour paste. Wrap the egg rolls tightly with 2-3 tb filling and seal with flour paste.
  • Working in batches, fry the spring rolls for 8-10 minutes at 325°F until cooked through and golden brown. Combine ingredients for nuoc cham sauce. Serve spring rolls with lettuce, cilantro and nuoc cham. Happy nomming!


  • Deep fry or shallow fry. I prefer shallow frying so there is less leftover oil. To shallow fry, fill a pan with half an inch of oil. Flip the spring rolls halfway through. 
  • Use a food processor to chop the noodles, mushrooms, shrimp and carrots quicker. 
  • Fully cooked spring rolls can be stored in the freezer for up to 3 months.
  • These spring rolls reheat really well and taste just as good as a fresh batch. Thaw in the refrigerator, refry or reheat in the oven or air fryer at 325°F for 10 minutes or until heated through. 
  • Nutrition estimate does not include oil absorbed during frying.

Nutrition Estimate

Calories: 110kcalCarbohydrates: 14gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 25mgSodium: 337mgPotassium: 88mgFiber: 1gSugar: 1gVitamin A: 441IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Keyword fried, pork, shrimp, spring roll, vietnamese
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