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Recipes > Vietnamese Spring Rolls

<a href='../pages/recipes.php' title='Recipes'>Recipes</a> > Vietnamese Spring Rolls

Traditional vietnamese spring rolls


  • 8 oz of peeled shrimp
  • 4 oz of crab meat
  • 1 lb of ground lean pork
  • 5 shallots, finely chopped
  • 1 medium carrots, cut in julienne shreds
  • 5 wood ear mushrooms, soaked in warm water
  • 8 oz of water chestnut or taro or hickama
  • 2 oz of cellophane noodles, soaked in warm water
  • egg white (optional)
  • 1 tablespoons of fish sauce
  • 1 teaspoons of sugar
  • 1/4 teaspoon of salt
  • 1 tablespoons of sesame oil
  • 30 pieces dried rice paper
  • Vegetable oil for deep-frying
  • Rice Vermicelli

Preparation Method

Mix all the ingredients in a large bowl.  The secret is to pat dry all the ingredients when you mix it.  Avoid having water mix in with the ingredients.

Dip rice paper into a large bowl of warm water, place it on a rack or on a kitchen towel for 1 minute until it is soft and flexible.  Put stuffing on the rice paper.  Start folding the left and right side of the rice paper into the center, then roll up from the bottom edge away to the far end.  Do not roll too tight, as this will cause the rolls to split.  Deep-fry over medium heat until golden brown.

Eat With:
Rice Vermicelli
Red leaves lettuce or Boston lettuce
Vietnamese Basil