Zutaten für Vietnamese Spring Rolls
- Ground Pork
- Vermicelli
- Egg
- Green Onion
- Onion
- Garlic
- Carrot
- Cabbage
- 1 cup bean sprouts
- Cilantro
- White Wine
- Salt
- White Pepper
- Spring Roll Wrappers
- 2 cups vegetable oil, for frying
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Vietnamese Spring Rolls? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Vietnamese Spring Rolls
- Cook vermicelli rice noodles according to package directions. Rinse with cold water and drain thoroughly.
- In a large bowl, gently combine the ground pork (or chicken), cooked vermicelli noodles, shredded carrots, chopped lettuce, fresh mint leaves, fresh cilantro, and bean sprouts. Add cooked shrimp if using.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for a few seconds until softened. Lay the wrapper flat on a clean, damp kitchen towel.
- Place about 2-3 tablespoons of the pork mixture onto the center of the wrapper, forming a sausage shape.
- Fold in the sides of the wrapper, then tightly roll the spring roll away from you, tucking in the edges as you roll.
- Repeat steps 3-5 with the remaining wrappers and filling.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Carefully fry the spring rolls in batches, turning frequently, until golden brown and crispy (about 5-7 minutes per batch).
- Remove spring rolls from skillet and drain on a paper towel-lined plate.
- Serve immediately with your favorite spring roll dipping sauce. Keep warm in a low oven (170°F/77°C) if needed.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
9g
Carbs
3g