I must have been around 8 years old when my mum first made me these Vietnamese fried spring rolls. Some of you may think why did she take so long to introduce me to these yummy Vietnamese fried spring rolls. The reason being was that she didn’t know how to make them until she met this South Vietnamese lady in her English class.
The English class my Mother attended was taught by a woman called Sheila Cox. I still know her name because after all these years, she still sends us Christmas cards with a one page A4 letter detailing her family life.
Sheila’s English class was made up of around 50% of Vietnamese refugees. I doubt if they learnt how to read or write English. As it was more of a social thing for them. They mostly communicated with each other in Vietnamese so their English wasn’t going to improve anytime soon!
My mother heard that Anh was a splendid cook from one of her classmates. So she asked her to teach her how to make Vietnamese fried spring rolls. That’s how they became good friends.
My Mother would always drag me along every time she went to visit her. I found her place quite boring, as there was no toys to play with and most of the time I had to sit there in complete silence whilst they chatted away.
Every now and again. I would eavesdrop on their conversation. I found out that her husband didn’t live with her as he was imprisoned back in Vietnam for fighting with the Americans. At such a young age, I could feel that her husband imprisonment had a profound affect on her. It must have been so hard for her to live thousands of miles away from him.
I remember that she was always very well dressed and never use to leave the house without her makeup on or without wearing her Ao Dai (Vietnamese traditional dress).
Unfortunately, Anh is no longer with us but her recipe for Vietnamese fried spring rolls lives on.
How to make Authentic Vietnamese Fried Spring Rolls Video
Authentic Vietnamese Fried Spring Rolls Recipe
- 500g pork
- 5 prawns (chopped)
- 1 egg yolk
- 2 carrots (julienned)
- 5 dried black mushrooms (soaked in water and then chopped)
- 1 onion (chopped)
- 1 tsp salt
- 1tbsp of fish sauce
- ½ cup of mung bean noodles (chopped)
- 15 rice paper wrappers
- approx 500ml sunflower oil
- Add all the ingredients together apart from the oil and rice wrappers
- Mix all the ingredients together. Use both hands if needed
- Soak the rice wrapper in water. Let it for a few seconds
- Add about a tbsp of the mixture to the rice wrapper
- Roll up the rice wrapper
- Repeat 04 and 05 until no mixture is left
- Add the oil to a pan or wok and heat the cooker to medium high
- Do the sizzling test (add a little bit of rice paper to the oil and if it sizzles then the oil is ready)
- Add the spring rolls to the oil in 2 batches
- Deep fry for 5 minutes
- Lined a plate with kitchen towel and place the cooked spring roll on the plate.
02. Do not soak the rice paper in hot water as it will start to curl up and become very difficult to use.
03. It will take awhile for the rice wrapper to soak up the water and be ready to roll (please be patient)
04 Ensure you buy the right rice wrapper. As there are ones that cannot be deep-fried.
05 The mushroom will need to be soaked in water for at least 25 minutes before it can be chopped
06 Please watch video on how to wrap up your spring rolls
Rice Paper Wrapper
Please use the rice paper wrapper below or ones that are similar. As you need to buy the rice paper wrappers that can be deep-fried. You can’t use the same ones as you use to make the Vietnamese summer rolls.
You can buy the rice paper wrappers at the Vietnamese grocery stores in Hackney, London. Unfortunately, the main Asian supermarkets like Wing Yip don’t sell the fried ones. Only the ones that are used for summer rolls. Or you can buy from Amazon by clicking on the photo.
This recipe is:
I tend to make loads of these spring rolls and then freeze them. When I fancy eating some then I would heat them in the oven on 200C/fan 180C/gas 6 for around 20 mins.
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