Traditional Vietnamese Spring Rolls

Authentic Traditional Vietnamese Spring Rolls You Can Make At Home

By Thuong Dinh (aka Anna)

Recently on vacation in Vietnam, we were fortunate enough to take an overnight trip on a Junk sailing on Ha Long Bay. One of the natural wonders of the world and is a UNESCO World Heritage Site. The Vietnamese people who were taking care of us on board the boat were really amazing and made this part of our holiday really special.

The beautiful young lady above gave us a live demonstration on how to make authentic traditional Vietnamese spring rolls.

She said it very important to make them well or you wouldn’t get a husband, although I’m sure she won’t have any trouble finding one – good spring rolls or not!

Traditional Vietnamese Spring Rolls – Chefs

I asked her if she would mind me printing the recipe on this site and of course she didn’t mind at all. So, here is the recipe she used in her demonstration.

Traditional Vietnamese Spring Rolls

Ingredients (serves 5):

100 grams = roughly 3.5 ounces

• 60g vermicelli (noodles)
• 100g lean ground pork
• 25g shrimps – washed, peeled, cut into small pieces
• 4 pieces of wood fungus (more commonly known as black fungus) – soak and slice finely
• 1 large egg – beaten lightly
• 2 spring onions – chopped finely
• 1 carrot – grated
• 1/2 teaspoon Hạt Nêm (seasoning powder)
• 1/2 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 24 sheets rice paper
• Oil for deep-frying
• Coriander and basil for garnishing

Dipping Sauce:

• 3 fresh red chillies – chopped finely
• 3 cloves of garlic – peeled and chopped finely
• 1/4 cup castor sugar
• 1/2 tablespoon fresh lime juice
• 3 tablespoons fish sauce
• 5 tablespoons water

Just mix all the ingredients together and that’s your sauce ready.

Instructions:

1. Soak noodles in cold water for 2 minutes to soften. Drain well and then cut into 2 inch lengths.
2. Soak wood fungus in hot water for 5 minutes to soften and then cut into thin slices.
3. Make the filling by combining the: noodles, egg, pork, shrimps, wood fungus, spring onions, and grated carrots together.
4. Season the mixture with salt, pepper, and sugar and mix well.
5. Moisten rice paper by dipping in warm water. When soft enough place one tablespoon of filling in the centre of each one. Fold in the sides and roll tight, fold the bottom edges over the spring roll and stick down by using a little water.
6. Heat up the oil in your wok (moderate heat). Deep fry several at a time, keep turning them until they are crispy and golden brown. Drain on paper towels, et voila!

To serve, garnish with sprigs of coriander and basil, just add the dipping sauce, absolutely delicious! ~ Michael

Fruit Seller Ha Long Bay, Vietnam

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