Veitnamese spring rolls like my mum used to make when I was a kid. (actually she still makes it for me now but I help nowdays)


  • 400g minced pork

  • 200g raw peeled prawns

  • 200g crab meat (fresh or canned)

  • 1 medium hand full of glass noodle vermicelli

  • 2 small to medium carrots

  • 1 clove garlic

  • 1 1/2 tablespoons of soy sauce

  • 1 teaspoon pepper

  • 1 packet of spring roll skins (freezer section of asian grocer 50 pieces per packet)


  • 1.

    Mince th garlic and prawn meat and put in a marge mixing bowl

  • 2.

    Grate the carrot and add to the bowl

  • 3.

    Add pork and crab meat to the bowl

  • 4.

    In a separate bowl, pour boiling water over the glass vermicelli noodles and leave for 1 minute.

  • 5.

    Drain noodles and roughly cut into pieces (about 3 - 6cm should do), add to the bowl with the meat

  • 6.

    Add pepper and soy sauce to the mixture and mix thoroughly (you may have to get your hands dirty to get a good mix)

  • 7.

    Separate the spring roll sheets ready for use (you can do it as you go along, also good job for the kids to help with as long as they take thier time)

  • 8.

    Spoon in about a desert spoon size of the mixture onto one corner of the spring roll sheet and roll folding the corners in. When you get to the last corner dip your finger in some water with a bit of flour and smear on the corner piece to help stick it down.

  • 9.

    Repeat until all the mix is gone. This amount should make about 50 spring rolls depending on how liberal you are with your filling.

  • 10.

    In a large fry pan put in enough oil so that when your spring rolls are in, the oil come up to half the spring roll laying down.

  • 11.

    Cook the spring rolls until golden on both sides.

  • 12.


Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 351kj
  • Fat Total 14g
  • Saturated Fat 4g
  • Protein 38g
  • Carbohydrate 15g
  • Sugar 1g
  • Sodium 1043mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Note 1. depending on which spring roll skins you get will determine how golden they turn out. The ones with egg in them tend to be more golden brown, whilst the others end up a dark tan colour
2. these are best eaten with veitnamese dipping sauce (nouc cham)
3. it is best to cook them straight after rolling, but if you are not cooking them straight away after rolling, put the spring rolls in the freezer to stop the skins getting soggy and falling apart.
4. if cooking frozen spring rolls you prepared earlier, do not thaw before cooking, but you will need slow the frying down to allow the inside to thaw then cook and watch the oil spatter.
5. you can also add finely sliced woodear mushrooms and add it to the mixture as well.

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