Everyone has their own version of spring rolls. In Chinese they are called “chun guen” or 春卷, in Vietnamese they are called cha gio, and in Filipino they are called lumpia. They all use various kinds of vegetables and meat for the filling. The way I make them is how my mother makes them, and it’s the way that we’ve always liked them. It doesn’t require a lot of ingredients, which I prefer, because less preparation means I’d be able to make it faster (and eat it quicker).
Kevin really enjoys these and he likes having them with sriracha. I, on the other hand, grew up eating it the Vietnamese way, which is by serving with lettuce, Vietnamese basil and mints, pickled carrots, lettuce, and cucumber, along with nuoc cham (a fish based sauce, with fish sauce, water, vinegar, sugar, garlic, and chili pepper). In other words, enjoy them any way you like! You can even eat them like lettuce wraps, by putting a piece of spring roll in a lettuce along with various herbs and vegetables, and dipping them in nuoc cham.
1 package of spring roll wrappers
150-200 grams of ground pork (or more if you like it meaty)
1 large taro, cut into thin julienne
1 small onion,minced
Freshly ground black peppercorn
1 egg, beaten for the egg wash
1 egg, beaten for the filling
To make the filling, prepare all of your ingredients and mix together in a large bowl, and make sure to season it well with salt and ground black peppercorn, then let sit for about 1/2 hour to an hour in the fridge.
Remove from fridge and get ready to roll (get some help if you can). Take a piece of spring roll wrapper and lay it on a flat surface, with it facing you in a diamond shape. Place about a large tablespoon of the filling on the centre of the wrapper. Fold the end that’s closest to you over the filling, then fold the left and right sides over. Lastly, roll the spring roll, and using your fingers, rub a bit of the beaten egg on the end of the wrapper, and seal it. Ensure that the spring roll is rolled tightly, or else it will come apart when it is fried. Also, it is important not to over stuff your spring rolls, or it may not cook evenly or will take longer too cook.
Continue until you have used up all of your wrappers, and then it’s ready to fry them up. Fry the spring rolls over medium heat, until they have become golden brown all around and the filling is cooked. Ensure that you keep turning the spring rolls to prevent one side from becoming to dark, and it’s also important not to overcrowd the spring rolls when frying, as it will lower the cooking temperature.
6 thoughts on “Vietnamese Spring Rolls”
That looks incredible. My mom made it with bean sprouts (cooked and well drained), mushrooms, thinly sliced pork, shrimp and scrambled eggs. My bf makes it very similar to how you make it.
Ooh scrambled eggs? Now that’s something different I’ve never heard of in spring rolls.
I think there were also bamboo shoots too.
I make mines with ground pork, clear rice noodles, black fungus mushrooms, cilantro, Thai red chili peppers, and scallions all chopped up and mixed together. I squeeze in some lime juice and add a little bit of fish sauce too. The dipping sauce I make for it consists of water, fish sauce, lim, lots of chopped up cilantro and Thai red chili pepper. Got this Hmong version from my friend but I changed a couple things. Give it a try sometime.
That sounds quite good! Will need to give that a try some time.
Forgot to mention that dipping sauce also goes well with steak or chicken!