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A pyramid of Vietnamese fried spring rolls on a plate.

Easy Vietnamese Fried Spring Rolls

Packed with pork, prawn/shrimp and veggies, these Easy Vietnamese Fried Spring Rolls are lightly fried for a crispy, crunchy, flavourful appetiser. Made with rice paper for a satisfying crunch, enjoy them with our bonus spicy Vietnamese homemade dipping sauce!
Course Snack
Cuisine Vietnamese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12 spring rolls
Calories 132kcal
Cost $10


For the Dipping Sauce


  • Pop the broken vermicelli noodles in a small bowl and cover with boiling water. Allow to rest until cooked through, then drain.
    1/2 cup vermicelli rice noodles
  • Add the pork, shrimp, shallots, mushroom, carrot, vermicelli noodles, egg and salt into a bowl and mix until well combined. For best results, use your fingers to mix evenly.
    100 g pork, 100 g shrimp, 2 shallots, 1/2 cup mushrooms, 1/2 cup carrot, 1/2 cup vermicelli rice noodles, 1 egg, 1 pinch salt
  • Quickly rinse the rice paper sheet in water to soften and place on a flat plate or surface.
    10-15 rice paper sheets
  • Place a small handful of filling near one edge of the rice paper. Fold the paper over the filling. tuck in the sides and continue to roll to the end of the sheet.
  • Repeat for remaining spring rolls.
  • Heat the vegetable oil over a medium-high heat. Fry the spring rolls for around 5 minutes until golden brown and crispy. Remove from the oil and drain on paper towel.
    Vegetable oil
  • Combine all ingredients for the dipping sauce (kaffir lime juice, fish sauce, sugar, water, garlic and chilli) in a bowl and stir until the sugar dissolves.
    3 tbsp Thai makrut / kaffir lime juice, 2 1/2 tbsp fish sauce, 2 tbsp sugar, 1/4 cup water, 1 clove garlic, 1 birds eye chilli
  • Serve immediately.



  • Are Vietnamese fried spring rolls gluten-free? Yes, traditional Vietnamese fried spring rolls are gluten-free when made with rice paper sheets. To be extra safe, you should also check your other ingredients such as fish sauce to make completely sure there is no gluten-free present in your batch. 
  • Are Vietnamese fried spring rolls vegetarian? You can easily make Vietnamese fried spring rolls vegetarian by omitting the pork and prawn. Just up the other filling ingredients such as mushroom, carrot and vermicelli to compensate. 
  • If you aren't able to source wood ear mushrooms, you can substitute with regular mushrooms.
  • Kaffir lime juice in the dipping sauce can be substituted with lemon or lime juice, or a blend of both. 
  • You can use any oil for frying, but we recommend avoiding strong flavoured oils such as olive oil which will change the flavour. 
  • You can fry straight from frozen, just don’t defrost them first as that will make the rice paper soggy. Cook for an extra 30 secs to 1 min to make sure they're fully cooked through. 
Adapted from Pham Thi Trang.


Calories: 132kcal | Carbohydrates: 21g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 485mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 911IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg