These Vietnamese fried spring rolls are a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this several times since returning, and it's always been a hit. They taste great with dipping sauce.
Ingredients
- ounces dried thin rice noodles: 2 piece
- ground chicken: 0.75 cup
- shrimp - washed, peeled, and: 0.25 cup (cut into small pieces)
- eggs: 2 piece (beaten)
- carrot: 1 piece (grated)
- wood fungus mushrooms: 4 piece (chopped)
- green onions: 2 piece (chopped)
- white sugar: 0.5 tsp
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- rice paper wrappers: 24 piece
- vegetable oil for frying: 2 cups
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
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Combine noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Add sugar, salt, and black pepper; stir well. Dotdash Meredith Food Studios
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Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Place on a damp cloth laid out on a flat surface.
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Place 1 tablespoon filling mixture into the center of softened rice paper. Fold the bottom edge into the center, covering filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually. Dotdash Meredith Food Studios
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Heat oil in a wok or large skillet over medium heat.
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Working in batches of 3 or 4, fry spring rolls in hot oil until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels. Dotdash Meredith Food Studios
