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These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork.

Recipe Summary

prep:
1 hr 30 mins
cook:
20 mins
total:
1 hr 50 mins
Servings:
20
Yield:
20 - spring rolls
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak the vermicelli 30 minutes in warm water; drain.

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  • In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.

  • One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.

  • In a large saucepan, heat the oil to 375 degrees F (190 degrees C).

  • Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

161 calories; protein 7.8g; carbohydrates 5.9g; fat 11.8g; cholesterol 62.9mg; sodium 268.4mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Great Recipe Sally! I left out the mushrooms and toss in a minute amount of finely grated cabbage and 2t dry mustard. Sensational flavor. I sorely need some practice in forming the rolls though!:) Read More
(41)

Most helpful critical review

Rating: 3 stars
12/23/2008
Dont know where I went wrong. Read More
(6)
47 Ratings
  • 5 star values: 33
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2004
Great Recipe Sally! I left out the mushrooms and toss in a minute amount of finely grated cabbage and 2t dry mustard. Sensational flavor. I sorely need some practice in forming the rolls though!:) Read More
(41)
Rating: 5 stars
01/25/2004
These spring rolls were very good. I used ground turkey instead of pork, dried black fungus in place of the mushrooms, and left out the crabmeat. This made about 14 rolls, but I think that when I do them the next time, I will use less filling in each one. Then I will be able to roll them more tightly, and they will be appetizer size, instead of meal size. I used the fish sauce recipe from Vietnamese Fresh Spring Rolls found on this site, and it was the perfect dipping sauce. My husband loved them, too, which is always a plus! Read More
(29)
Rating: 5 stars
02/15/2006
I thought these were wonderful!! I used ground chicken and pork mixture. I didn't have crab so eliminated that. I also added ginger some cabbage and a bit of water chestnuts for a crunch. I used spring roll wrappers and egg rolls wrappers. They both worked great. Read More
(23)
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Rating: 5 stars
09/22/2006
Warning these are addictive! Even with a few substitutions (our local grocery didn't have all the correct ingredients) these were the best spring rolls we have ever had. My husband couldn't stop eating them!! They were not as time intensive as I expected and we were able to freeze half of them to eat at a later date. Read More
(19)
Rating: 5 stars
01/25/2004
Students in my high school cooking class picked this recipe out for a vegetable unit. They left the meats and fish sauce out adn we substituted egg roll wrappers for the rice ones due to availabiity. They take a while to prepare but they tasted excellent! Many of the students liked them. Read More
(16)
Rating: 5 stars
04/27/2008
Love these rolls. I did make a few adjustments to taste like my favorite restaurant. Only used these ingredients. Spring roll wraps(couldn't get rice wraps) 2oz. rice sticks instead of vermicelli 4 egg whites 1lb. of fresh small shrimp chopped cabbage cut into thin strips shredded carrots then added fish sauce soy sauce and garlic. Wrap and fry. To cook rice sticks before adding to mix boil water add rice sticks and boil a minute turn off heat and let sit until tender. Also thai peanut sauce goes well with these. These are a favorite now and we don't have to go out to have them. Read More
(16)
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Rating: 5 stars
11/14/2006
I made these for my last office party and needless to say they thought I bought them at a restraunt. I added the Chinese five spice (1 1/2 tsp) to the meat while cooking and served with garlic soy sauce. Great recipe! Read More
(15)
Rating: 5 stars
01/25/2004
These were great Sally. I had only one problem and that was locating the springroll wrappers. None of the chains I shop at had them. We do have some Asian markets about 20 miles from here that I will try however. Thanks for sharing! Read More
(11)
Rating: 4 stars
04/26/2006
I had everything ready to go when I discovered I was out of vermicelli noodles so I used broken up and cooked angel hair pasta. Also I had to use canned bean sprouts as the ones at the store were pretty sorry looking. Although I know that using the proper ingredients will certainly improve the recipe I thought that the actual flavor was lacking something. If I were to make these again I might try a little Chinese Five Spice. We did enjoy them though. Thanks Sally! Read More
(11)
Rating: 3 stars
12/23/2008
Dont know where I went wrong. Read More
(6)