Spring Rolls, Vietnamese Style, for a Larger Group

Recipe for a Party or Larger Group

Cooking Thai dishes with Tiparos fish saue

Fish Sauce

This recipe for Vietnamese style Spring Rolls is a good one for a party, as it makes 50 rolls. Recipe adapted from Bach-Yen Boum.

Vietnamese Spring Rolls



¾ cup Bean Threads, broken into small pieces
1 pound ground Pork
1 medium Onion, minced
¼ Carrot, shredded
¼ pound Bean Sprouts
2 teaspoons Sugar
1 teaspoon Salt
½ teaspoon freshly ground Black Pepper
2 Egg Yolks1 package Rice Paper triangles
Vegetable Oil for frying
Lettuce and Mint Leaves for garnish

Dipping Sauce:

1 cup Rice Vinegar\
½ cup Nuoc Mam Fish Sauce
½ cup Sugar
¼ cup shredded Carrots
¼ cup slivered Peanuts


First,make the Dipping Sauce: Combine the Nuoc Mam, Rice Vinegar, Sugar and 1 cup of Water. Stir and let it stand until the Sugar is dissolved.  This sauce can be kept for several days in the refrigerator. When ready to serve, add the shredded Carrots and slivered Peanuts. This makes about 2½ cups Dipping Sauce.

To make the Spring Rolls, first soak the Bean Threads in Water for a few minutes to soften, and drain them.

In a large bowl, combine the Bean Threads, Pork, Onions, Carrots, Bean Sprouts, Sugar, Salt, Pepper and one Egg Yoilk and mix it all well.

For each roll, use two layers of Triangle.  Dip them in cold water and lay them on a clean towel or between paper towels for about five minutes to soften.  Rice Paper Triangles should be handled carefully as they break easily.

Mix the remaining Egg Yolk with one teaspoon of Water.  Place one tablespoon of the filling across the base of a triangle. Then fold in the side points to cover the filling.  Nexgt roll the Rice Paper tightly, starting from the bottom.  Secure the point with a dab of the beaten Egg Yolk.  Repeat with the remaining ingredients and triangles until all the filling is used up.\

When you are ready to serve them, heat enough Oil to fry the Spring Rolls in a wok over medium-high heat. When the Oil is hot but not smoking — about 325 degrees Fahrenheit — add the Spring Rolls and fry them for five or six minutes, turning them, until they are golden brown. Drain them on paper towels.

This can be done a few hours before serving.  In that case, when ready to serve, reheat the Oil and fry the Spring Rolls until they are crispy again.  Serve them with a garnish of Lettuce and Mint Leaves, to be wrapped around the Sring Rolls, and with the Dipping Sauce on the side.


Vietnam - Saigon 196- Soupe Chinoise



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