Spring rolls on a platter with a pot of orange dipping sauce

Vietnamese spring rolls

Name: Vietnamese spring rolls
Total time: 1 h
Yield: Makes 12
Cuisine: Vietnamese
Ingredients: 165g raw king prawns shelled, de-veined, patted dry and coarsely chopped; 150g tin frozen or fresh crabmeat as much moisture squeezed out as possible; 80g scallops patted dry and roughly chopped (optional); 125g parsnips cut into thin matchsticks; 120g carrots cut into thin matchsticks; 75g bean sprouts; 25g glass noodles soaked in cold water for 10 minutes, drained and trimmed to 3cm; ½ tbsp maple syrup; ½ tsp mushroom or chicken seasoning; 2 spring onions thinly sliced; 2 cloves garlic finely chopped; (about 22cm) 12 sheets spring roll rice paper; 1 litre sunflower or vegetable oil; 1 lettuce leaves separated; coriander, Vietnamese coriander, mint and perilla; 2 bird’s-eye chillies finely chopped; 2 cloves garlic crushed; 3 tbsp caster sugar; 3 tbsp white wine vinegar; 4 tbsp fish sauce

Uyen Luu

Published: February 17, 2022 at 3:58 PM

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Makes 12

A little effort

Total time: 1 hr

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Stuffed with prawns, crabmeat and scallops, these crispy spring rolls come with a hot and savoury sauce for dipping

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Alternatives

Complete the dish

Try this Vietnamese bánh xèo recipe, then check out our Vietnamese dumpling noodle bowl, Vietnamese-style chicken summer rolls and more Vietnamese recipes.

Also make our classic spring rolls, spanokopita spring rolls and vegan spring rolls.

This recipe is adapted from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu (£22, Hardie Grant).

Uyen says: "When we were little, my mum won many new friends when she brought a platter of her spring rolls to school or served them at our birthday parties. You can use Chinese wrapper paper to make these but I adore the crisp blisters you get with rice paper. These are a real treat when they are homemade, and loved by everyone. When frying in batches, keep the cooked rolls hot and crispy in the oven, or freeze the rolls and deep-fry from frozen."

Ingredients

Nutrition

FILLING

165g raw king prawns

shelled, de-veined, patted dry and coarsely chopped
150g tin frozen or fresh crabmeat

as much moisture squeezed out as possible
80g scallops

patted dry and roughly chopped (optional)
125g parsnips

cut into thin matchsticks
120g carrots

cut into thin matchsticks
75g bean sprouts
25g glass noodles

soaked in cold water for 10 minutes, drained and trimmed to 3cm
½ tbsp maple syrup
½ tsp mushroom or chicken seasoning
2 spring onions

thinly sliced
2 cloves garlic

finely chopped
(about 22cm) 12 sheets spring roll rice paper
1 litre sunflower or vegetable oil

TO SERVE

1 lettuce

leaves separated
coriander, Vietnamese coriander, mint and perilla

DIPPING SAUCE (NƯỚC MẤM)

2 bird’s-eye chillies

finely chopped
2 cloves garlic

crushed
3 tbsp caster sugar
3 tbsp white wine vinegar
4 tbsp fish sauce

Nutrition: per serving

kcal153
fat5.5g
saturates0.7g
carbs18.9g
sugars7.3g
fibre1.2g
protein6.5g
salt1.6g

Method

step 1

To make the dipping sauce, mix together all of the ingredients with 80ml of water.
step 2

Combine all of the filling ingredients, except for the rice paper and oil, with a pinch of ground black pepper and a couple of pinches of sea salt in large bowl.
step 3

Prepare a tray of warm water and dip a piece of rice paper in it for a second to moisten, then put it on a clean chopping board. Spoon 2 tbsp of the filling into the middle at the bottom. Wait a minute for the paper to soften. Fold in the two sides, then fold up the bottom flap. Using your fingers to secure the roll, push forward and tuck in as you roll towards the top of the paper, making sure it’s tight. Repeat with the remaining rice paper and filling.
step 4

Put a pan or wok of oil over a medium-high heat until it reaches about 160C or until a cube of bread browns in 45 seconds. Deep-fry the rolls for 4-5 minutes, in batches if necessary, until golden brown, leaving space between the rolls so they don’t stick together. Serve with the lettuce, herbs (wrapped around the spring roll) and dipping sauce.

Learn about Vietnamese coffee culture with our expert barista Celeste Wong's guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing.

We have more easy Vietnamese-inspired recipes over here

Authors

Uyen Luu Profile

Uyen Luu

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