Crispy, golden, and packed with flavor—this Vietnamese spring rolls fried recipe is the ultimate crowd-pleaser.
My earliest memories of these glorious rolls transport me back to my grandmother’s kitchen, filled with the aroma of sizzling oil and fragrant herbs.
There was always a buzzing energy, a shared ritual of chopping, mixing, and the rhythmic sound of wrapping.
It wasn’t just about the food; it was about the communal effort, the laughter, and the anticipation of that first perfect bite. That’s the heart of any truly great Vietnamese Spring Rolls recipe.
Wrapped in delicate rice paper and filled with seasoned meat, vegetables, or tofu, these Vietnamese spring rolls are deep-fried to perfection and served with a bold, tangy Vietnamese spring rolls sauce that brings everything together.
Whether you’re going traditional with pork and glass noodles, going light with Vietnamese spring rolls chicken, or keeping it plant-based with a Vietnamese spring rolls vegetarian filling, this dish delivers that satisfying crunch and authentic flavor in every bite.
More than just an appetizer, this Vietnamese spring rolls recipe is a celebration of textures and tastes—crispy outside, tender inside, and always deeply savory. It’s the kind of snack that disappears fast at gatherings and family dinners alike.
Dip, bite, repeat. Once you try these, you’ll understand why Vietnamese fried spring rolls are loved worldwide.
Equipment Needed for Preparing Vietnamese spring rolls fried recipe
- Large Mixing Bowl: For preparing the filling.
- Large, Wide, Flat Surface: For wrapping the spring rolls.
- Shallow Dish/Bowl: For soaking rice paper wrappers.
- Deep Pot or Dutch Oven: For deep frying.
- Cooking Thermometer: Essential for accurate oil temperature control.
- Tongs or Spider Skimmer: For safely handling rolls in hot oil.
- Wire Rack and Baking Sheet: For draining fried rolls.
- Sharp Knife and Cutting Board: For prepping ingredients.
- Kitchen Shears: For snipping cellophane noodles.
Quick Tips When Making This Recipe
- Don’t overfill the rolls — it makes them hard to wrap and prone to bursting in oil.
- Double wrap if your rice paper is thin or fragile — extra security for frying.
- Fry in medium heat, not high, to cook evenly without burning.
- Freeze before frying if prepping ahead — they crisp up beautifully from frozen.
- Drain properly on a wire rack to keep that addictive crunch.
The Health Benefits of Vietnamese spring rolls fried recipe
- High in protein: especially when made with lean ground chicken or shrimp, supporting muscle repair and overall satiety.
- Packed with vegetables: like carrots, cabbage, and mushrooms, which offer vitamins, minerals, and gut-friendly fiber.
- Naturally portion-controlled: since each roll is individually wrapped and easy to serve in small amounts.
- Can be made gluten-free: by using rice paper wrappers and tamari instead of soy sauce.
- Customizable for healthier choices: you can bake or air fry instead of deep frying to reduce oil intake.
- Includes herbs like mint or cilantro: when served traditionally, adding antioxidants and digestion-boosting properties.
- Contains garlic and onions: known for their antimicrobial and immune-supporting compounds.
- Lower in sugar: compared to many Western-style appetizers or packaged snacks.
- Rice paper is low in fat and calories: offering a light alternative to heavier dough-based wrappers.
- Great paired with leafy lettuce and fresh herbs: turning it into a more balanced, fresh wrap when served the traditional Vietnamese way.
Conclusion
At the end of the day, Vietnamese fried spring rolls are more than just a crispy snack they’re a celebration of texture, balance, and flavor.
Whether you’re making them for a family gathering, a dinner party, or just because you’re craving something satisfying, they never disappoint.
Once you get the hang of rolling and frying, it becomes second nature, and honestly, kind of addictive in the best way. The best part? You can make them your own.
Keep it traditional, go vegetarian, try a new dipping sauce, or even pop them in the air fryer for a lighter version.
Always remember: good food isn’t just about the ingredients it’s about the care, intention, and joy you put into it. And with these spring rolls, there’s plenty of joy in every bite.
Enjoy Cooking!
✅ Quick Tips: Read through the full recipe before diving in; it’s the best way to get a feel for the flow, prep time, and tools you’ll need. Think of it like scanning a map before a road trip: you’ll cook more confidently and avoid any surprises halfway through.
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The Best Vietnamese Spring Rolls Fried Recipe
Description
This Vietnamese spring rolls recipe features golden-fried rolls stuffed with seasoned ground chicken, crunchy veggies, and glass noodles all wrapped in crispy rice paper and served with a rich, nutty Vietnamese spring rolls peanut sauce.
A high-protein appetizer or meal, these spring rolls are customizable, crowd-pleasing, and absolutely addicting.
Ingredients
Instructions
-
Prepare the Filling
- Sauté garlic and shallots in a small pan with a splash of oil until fragrant.
- In a large bowl, mix the ground chicken, sautéed aromatics, shredded vegetables, mushrooms, noodles, sauces, black pepper, and egg.
- Stir well to combine.
-
Soften Rice Paper Wrappers
- Dip each rice paper into a bowl of warm water for 5–10 seconds.
- Lay flat on a damp towel or plate and let it sit for 30 seconds to soften fully but stay pliable.
-
Roll the Spring Rolls
- Place 2 tablespoons of filling near the lower third of the wrapper.
- Fold in the sides, then roll tightly like a burrito.
- Make sure they’re sealed snugly to avoid leaking during frying.
-
Fry Until Golden
- Heat oil to 350°F. Carefully place spring rolls seam side down and fry in batches for 4–6 minutes, turning occasionally, until golden brown.
- Drain on paper towels or a wire rack.
-
Serve and Dip
- Plate them beautifully with lettuce, mint, and herbs.
- Serve hot with Vietnamese spring rolls sauce or peanut sauce for spring rolls on the side.
Nutrition Facts
Serving Size 1-2
- Amount Per Serving
- Calories 115kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Cholesterol 20mg7%
- Sodium 260mg11%
- Potassium 150mg5%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 6g12%
- Vitamin A 400 IU
- Vitamin C 3 mg
- Calcium 18 mg
- Iron 0.7 mg
- Vitamin D 5 IU
- Vitamin E 0.6 IU
- Vitamin K 9 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Rice Paper Hydration: Dip briefly! The paper will continue to soften. Over-soaking leads to gummy, hard-to-wrap messes.
- Wrapping Firmness: Roll tightly enough so they don't unravel, but not so tightly they burst from steam during frying.
- Oil Temperature Control: This is the absolute key to crispness and preventing burning or sogginess. Use a thermometer.
- Double Frying: Don't skip this. It's the secret to that coveted, shatteringly crisp exterior.
- Don't Overcrowd the Pot: Fry in small batches to maintain oil temperature and ensure even cooking.
- Draining: Always drain on a wire rack, not paper towels, to prevent the bottoms from getting soggy.
- Filling Moisture: Ensure your rehydrated noodles and mushrooms are well-drained. Excess moisture in the filling can cause rolls to burst.
