Spring Rolls

Spring Rolls

30
SALLYCOOKS 0

"These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork."

Ingredients 1 h 50 m {{adjustedServings}} servings 161 cals

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. Soak the vermicelli 30 minutes in warm water; drain.
  2. 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.
  3. 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.
  4. In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
  5. Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
Tips & Tricks
Mini Ham and Cheese Rolls

These easy and tasty little sliders are perfect for game day.

Irish Egg Rolls

Terrific fried appetizer with corned beef, cabbage and potatoes.

Footnotes

  • Editor's Note
  • 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.
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Reviews 30

  1. 43 Ratings

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MAGGIE MCGUIRE
1/25/2004

Great Recipe, Sally! I left out the mushrooms and toss in a minute amount of finely grated cabbage and 2t dry mustard. Sensational flavor. I sorely need some practice in forming the rolls, though!:)

Paula
1/25/2004

These spring rolls were very good. I used ground turkey instead of pork, dried black fungus in place of the mushrooms, and left out the crabmeat. This made about 14 rolls, but I think that when I do them the next time, I will use less filling in each one. Then I will be able to roll them more tightly, and they will be appetizer size, instead of meal size. I used the fish sauce recipe from Vietnamese Fresh Spring Rolls found on this site, and it was the perfect dipping sauce. My husband loved them, too, which is always a plus!

LITTLECHILE
2/15/2006

I thought these were wonderful!! I used ground chicken and pork mixture. I didn't have crab so eliminated that. I also added ginger, some cabbage and a bit of water chestnuts for a crunch. I used spring roll wrappers and egg rolls wrappers. They both worked great.