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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 spring rolls 49g Recipe makes 20 spring rolls) |
||
| Calories 120 | ||
| Calories from Fat 46 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 7% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 67mg | 2% | |
| Potassium 119mg | 3% | |
| Total Carbohydrate 9.7g | 3% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 0.5g | ||
| Protein 7.8g | 15% | |
Ingredients
- 1 lb ground pork
- 1 (4 ounce) package rice vermicelli, soaked in cold water for 15 minutes,drained and chopped
- 1 egg
- 1 green onion, minced
- 1 small onion, minced
- 2 cloves garlic, mashed
- 1/4 cup finely grated carrot
- 1/4 cup finely grated cabbage (optional)
- 1/2 cup bean sprouts
- 3 tablespoons cilantro, chopped
- 2 tablespoons white wine
- salt
- white pepper
- 20 spring roll wrappers (I like the frozen ones, though the dry rice wraps are good too, just more difficult to work with)
- oil (for frying)
Directions
1
Combine all ingredients except wraps and oil in a bowl.2
On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.3
Fold sides in, then begin rolling spring roll at the mixture side.4
Seal roll by moistening edge with water.5
Heat oil over medium-high heat.6
Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.7
Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).8
Keep warm in heated oven.9
Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.10
Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.11
Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.
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Browse similar recipes by category
- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Pork
- Cuisine > Asian > Southeastern > Vietnamese
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Finger Food
- Preparation > Technique > Deep Fry
- Dietary > High in... > High Protein
Featured Reviews for This Recipe
From: Camel_Cracker
On Jul 1, 2009
Wow! These taste unbelievable! I made mine with the frozen wrappers and they were stretchy, strong and very easy to use. (Great tip, thank you SOOOOOOOOo MUCH! I used to make fresh rolls with the dry kind and had to throw half away because I couldn't handle them). I bought both large and small wrappers and actually prefer the smaller ones because the crunchy wrapper complements the innards so well. I used 25 large and about 8 small ones with the filling. I substituted ground chicken and chopped shrimp for the pork and did add in the cabbage. I sealed my ends with eggwhite and had no trouble with unwrapping. I served these with Spring roll Sauce from the store (orangy color with shredded carrots in it) and DH went crazy for them. I have frozen 14 of them and can't wait to enjoy them again in the future! Thanks so much.
From: TMoney
On May 23, 2009
These are Fabulous!!! The filling is just perfect (even without the rice vermacelli which I couldnt find). I used egg roll wrappers since that was all I could find and they turned out great. Had to fight off the beloved hubby and kid since these were made to be frozen for Mondays dinner. I also made the Nuoc (?) dipping sauce and everyone raved! Thank you so much - I have added this to my official recipe book to make over and over!!
From: Daphne2002
On Oct 30, 2003
I love these egg rolls! I make them fairly often and freeze after frying for a quick snack, I just pull them out, defrost and bake them until hot. I love dipping them in Thai Red Chili Sauce. I always vary the ingredients depending on what I have in the kitchen, usually just making veggie egg rolls, but shrimp is also wonderful. I have a difficult time sealing the edges so that no oil enters, but I am getting better at it with practice. One caution: if you have fingernails be very carefull, the wrappers puncture very easily. When this happens I just sprinkle a little water on and pinch to seal. Thanks a lot!
From: Gingerbear
On Jan 3, 2004
Absolutely OUTSTANDING! This recipe is such a big time keeper!!!! I found this recipe really easy to work with and I have never dealt with egg roll/spring roll wrappers at all. And also, not tedious at all. Maybe because I like this sort of thing when I have time. I made a batch and a half of the filling and bought to bunches of spring roll wrappers because Im a pig 
Anyhow, There was 16 in a pack and I made enough to fill the 32 wrappers exactly. Me and BH ate all but 10 of them which I froze. We were hungry and it is his birthday. The only thing that I did differently was I went ahead and bought regular rice (fully cooked it) because I could not find Vemacelli rice at either grocery
store that I went to and could not find ground pork other than with about a half pound of ground beef (for meat loaf) so I used that. My BH does not like asian food but he loved this alot. I also didn't make your sauce because I have some great egg roll sauce from an asian store in the refrigerator. Other than that...........Excellent!!! Thank you so much for the great recipe. One more thingy. I did not have any problems whatsoever with the wrappers and they weren't even frozen. I rolled all 32 egg rolls in about 40 minutes. Thank you again so much!
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