Spring Rolls

Spring Rolls

29 Reviews 6 Pics
  • Prep

    1 h 30 m
  • Cook

    20 m
  • Ready In

    1 h 50 m
SALLYCOOKS
Recipe by  SALLYCOOKS

“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.”

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Ingredients

Adjust Servings

Original recipe yields 20 - spring rolls

Directions

  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.

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Reviews (29)

Rate This Recipe
MAGGIE MCGUIRE
32

MAGGIE MCGUIRE

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
24

Paula

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
20

LITTLECHILE

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.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 161 cal
  • 8%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 5.9 g
  • 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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Vietnamese Fresh Spring Rolls

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