6 best recipes for spring rolls. Taste the magic of Vietnamese cuisine!

This dish can be found in almost every Asian restaurant, and it can even be in your home!

The name “spring” is derived from the fact that they were served seasonally, mainly in the spring, as they are prepared from spring vegetables.

Get inspired by the best spring roll recipes and create an Asian atmosphere at your table.

Real spring rolls with pork

An authentic, delicious and relatively easy Vietnamese recipe for spring rolls filled with pork, shrimp, rice noodles and vegetables.

Ingredients

• 450g of fresh prawns
• 450g pork legs
• Red head salad or iceberg lettuce
• A few sprigs of mint
• Chive
• Rice paper packaging
• Rice noodle packaging
• 1.5 teaspoons of salt
• 1 teaspoon of sugar

Method

• Boil the pork in water with a teaspoon of salt and a teaspoon of sugar.
• Boil the meat for 30 minutes. After it turns light brown in color and floats to the surface, remove it.
• Remove the guts from the shrimp, put in a pot of water, add 1/2 teaspoon of salt and cook for 1.5-2.5 minutes. The shrimp should be translucent.
• Then remove the shells and tails from the shrimp, cut them in half lengthwise. Cut the pork into thin slices to make it easier to roll.
• Cook the noodles according to the instructions on the package. Meanwhile, prepare the vegetables – rinse and dry.
• Soak rice paper sheets in a plate of warm water for about 5-10 seconds. It should be soaked only long enough to make it pliable and easy to handle. It should not be too soft and sticky.
• Place the soaked rice paper on a flat surface. Place the salad on the bottom of the rice paper. Leave 2-3 cm on both sides. This is followed by a layer of mint and chives.
• Stack 2-3 shrimps on top of the paper and cut the pork slices on top of them. Finally, add a few noodles to the bottom of the paper, spreading them evenly.
• Fold the left and right sides towards the center. Then fold the bottom up to cover the noodles. To keep the roll taut, press slightly towards you as you roll. Keep scrolling and you’re done.

Traditional Vietnamese rolls Nem

You will surely love these crispy rolls. The amount of ingredients is for rolls for 2 people.

Ingredients

• 100g of thin rice noodles
• 50g black mushrooms (Judas’s ear)
• 1 small shallot
• 1 clove of garlic
• 2 small carrots
• 2 eggs
• 1 tablespoon of fish sauce
• Ground pepper, salt
• 20 pcs of rice paper

Method

• Soak the black mushrooms in hot water for 30 minutes to soften them. Then strain and cut into small pieces.
• Soak the thin rice noodles in warm water for 10 minutes, strain and let them dry. Then cut them into 3-5 cm lengths.
• Cut the shallot, carrot and garlic into small pieces and mix together with the mushrooms and noodles. Then add 2 eggs, pepper and a spoonful of fish sauce to the mixture.
• Mix everything thoroughly.
• Soak the rice paper in a plate of warm water for 10 seconds. Then place it on a flat surface.
• Take some of the mixture you prepared and place it on the center of the paper, then roll it up.
• Repeat this process until all the mixture and rice paper are used up.
• Fry the prepared rolls in olive or coconut oil for 3-5 minutes, until they are beautifully golden brown on all sides.
• The fried rolls are finished and ready to be served with, for example, one of the sauces.

Vegetarian rolls with vegetables

Although you can find this dish in most Asian cuisines, the Chinese version of the rolls is usually filled with cabbage, carrots and other vegetables.

Ingredients

• 1 tablespoon of olive oil
• 1 teaspoon of minced garlic
• 2 teaspoons of finely grated ginger
• 3 chopped spring onions
• 12 shiitake mushrooms
• 1/2 green cabbage, shredded
• 1 cup of bamboo shoots
• Salt to taste
• 1 cup sweet peas
• 1.5 spoons of soy sauce
• 1 teaspoon of sesame oil
• 2 tablespoons finely chopped coriander
• Rice paper packaging
• Frying oil

Method

• Heat the oil in a large pan (preferably a wok). Then add the garlic, ginger, spring onion and stir-fry for 30-40 seconds.
• Add mushrooms, cabbage and bamboo shoots. Season with salt. Sauté for 3 minutes until softened, stirring occasionally.
• Increase the heat to maximum and add the peas, soy sauce, sesame oil and salt as needed. Saute for 1 minute more until the vegetables are tender. Then stir in the cilantro.
• Strain the mixture to remove any excess liquid, then spread the mixture onto a baking sheet and let it rest and cool for about 10 minutes.
• Place the rice paper on a plate of warm water for 10 seconds to work with it well.
• Place the paper on a flat surface and put about 2 tablespoons of the cooled mixture on the bottom third of the paper.
  
• Fold the bottom of the paper over the filling. Fold it on the sides, roll it and you will make a roll.
• Heat the oil in a pan and fry the rolls for 1-3 minutes until golden brown.
• Serve the finished rolls with one of the sauces.

Fried spring rolls with minced meat

These rolls are filled with minced pork and vegetables, and will be very crispy after frying.

Ingredients

• 1 cup chopped bamboo shoots
• 2 tablespoons of peanut oil
• 450g of minced pork
• 1/2 shallot, chopped
• 2 grated carrots
• 3 cups chopped cabbage
• 1 tablespoon of cornstarch
• 2 tablespoons of water
• 1 tablespoon oyster sauce
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 1/2 teaspoon ground pepper
• Rice paper packaging
• 1 egg
• Frying oil

Method

• Boil the bamboo shoots in a pot for about 1 minute, then drain and rinse with cold water.
• Heat 1 tablespoon of peanut oil in a wok. Add the pork and sauté for 2-3 minutes. It doesn’t have to be completely cooked, but it should start to turn white on the outside.
• Using a spatula, shred the meat into small pieces and transfer to a plate next to it.
• Add the remaining tablespoon of peanut oil to the wok. Saute the shallots for about a minute, add carrots, cabbage, bamboo shoots and saute for about 2 minutes. Add the pork back to this and mix.
• In a small bowl, mix the cornstarch and water. Using a spatula, put the vegetables with the meat to the side of the pan and pour water and cornstarch into the resulting space.
• Allow the starch to thicken for 30 seconds before mixing, then mix with the mixture you set aside.
• Add oyster sauce, salt, sugar and pepper. Stir to combine everything and then spread the mixture on a baking sheet where you leave it to cool for 10 minutes. (Remember to drain all the liquid)
• Soak the rice paper in a plate of warm water for about 10 seconds, then place it on a flat surface.
• On the rice paper, put about 2 tablespoons of the filling in the bottom, leaving about 3 cm of space from the edge.
• Grab the bottom corner and start rolling. Stop when you reach the center, then fold the sides towards the center. Continue rolling until you have a finished roll.
• Heat the oil in a pan and fry the rolls for 3 to 4 minutes until they are golden brown.
• If necessary, dry the rolls with paper towels and serve, for example, with a sweet chili sauce.

Summer rolls

These Vietnamese spring rolls are served fresh and not fried. They are a perfect appetizer or light summer meal. Best served with peanut sauce.

Ingredients for rolls

• 50-80g of rice noodles
• 1 teaspoon of sesame oil
• 1/4 teaspoon salt
• 1 cup of shredded lettuce
• 1 cup chopped red cabbage
• 2 medium carrots cut into strips
• 2 mini (uncooked) cucumbers, cut into pieces
• 2 medium jalapeños, thinly sliced
• 1 spring onion, chopped
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped fresh mint
• 8 sheets of rice paper

Ingredients for Peanut Sauce

• 1/3 cup peanut butter
• 2 tablespoons of rice vinegar
• 2 spoons of soy sauce
• 2 tablespoons of honey or maple syrup
• 1 tablespoon of sesame oil
• 2 cloves of garlic, pressed
• 2 to 3 tablespoons of water as needed

Method

• Cook the noodles according to the instructions on the package. Drain and rinse under cold water. Drizzle with a tablespoon of sesame oil, sprinkle with salt and set aside.
• Place the rice paper on a plate of warm water for about 10-15 seconds to work with it well. Then place it on a flat surface.
• Mix spring onion, coriander, mint in a bowl.
• Place a few pieces of lettuce, a handful of rice noodles, some cabbage and a few strips of carrot, cucumber and jalapeño on the underside of the paper, leaving about 2cm of space around the edge.
• Sprinkle the herbs that you mixed in the bowl on top.
• Fold the bottom edge up over the filling and continue rolling until you are at the center of the paper. Fold the sides towards the center and complete the roll.
• Repeat with remaining ingredients.
• To make the peanut sauce, combine the peanut butter, rice vinegar, soy sauce, honey, sesame oil and garlic in a small bowl. Add 2-3 tablespoons of water as needed.
• Serve the spring rolls with peanut sauce.

Thai rolls with chicken

This traditional Vietnamese dish is adapted to Thai tastes in this recipe. Instead of chicken, you can use pork or tofu.

Ingredients

• 1.5 cups of peanut sauce
• 3 cm of fresh ginger root, minced
• 2 cloves of garlic, minced
• 2 teaspoons of soy sauce
• Chicken breast, cut into pieces
• 1 teaspoon of peanut oil
• 150g of fresh peas
• 200g bean sprouts
• 4 spring onions, chopped
• Chopped watercress
• Chopped fresh coriander
• 2 large carrots
• 1 teaspoon of peanut oil
• 12 rice papers for spring rolls

Method

• In a bowl, mix 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce. Add the chopped chicken and toss to coat the meat completely. Marinate in the fridge for 30 minutes.
• Heat 1 teaspoon of peanut oil in a wok or skillet over medium heat. Add peas, bean sprouts, spring onion and sauté for 3-4 minutes.
• Place the mixture in a large bowl, stir in the watercress and cilantro. Using a vegetable peeler, grate the carrot slices into the mixture. Then add 1 teaspoon of soy sauce.
• Heat 1 teaspoon of oil in a pan and fry the marinated chicken for about 10 minutes.
• Place the rice papers in a plate of warm water for about 10 seconds to work with them well.
• Place 2 tablespoons of the chicken mixture and a handful of the vegetable mixture on each rice paper, leaving about 2.5cm of space around the edges.
• Fold the side edges of the paper and then fold the bottom of the paper. Next, continue rolling until you have formed a roll.
• Serve the finished rolls with peanut sauce or sweet chili sauce.

3 simple sauces for spring rolls

Each type of roll is sure to go well with a certain sauce in which the rolls are dipped.

In addition to recipes for the rolls themselves, we also have recipes for sauces that go well with them.

Vietnamese Nuoc Cham sauce

Sweet and spicy sauce with a fresh citrus touch.

You will need:

• 1/4 cup fish sauce
• 1/4 cup sugar
• 1/3 cup of water
• 2 tablespoons fresh lime juice
• 2 teaspoons of rice vinegar
• 1 pressed clove of garlic
• 1 small chili pepper, diced
• 1/2 chopped carrot
• 1 teaspoon chili sauce (to taste)

Hoisin sauce

This sweet sauce tastes very similar to soy and adds a deep spicy flavor to the spring rolls.

You will need:

• 1/2 cup hoisin sauce
• 4 teaspoons of sugar
• 4 teaspoons of water
• 4 teaspoons of fresh lime juice
• 1 tablespoon chopped peanuts

Peanut sauce

This creamy, sweet nutty sauce creates a perfect contrast to the crunchy rolls of fresh vegetables.

You will need:

• 1/4 cup peanut butter
• 1/4 cup coconut milk (or water)
• 1.5 tablespoons of hoisin sauce
• 1.5 teaspoons of lime juice
• 1 teaspoon of cane sugar
• Chopped peanuts for garnish