Crispy Vietnamese Spring Rolls – 2 Wrapping Methods (Water or Coconut Milk?) · PrimedTable
Vietnamese🍜 Noodles & pasta
Crispy Vietnamese Spring Rolls – 2 Wrapping Methods (Water or Coconut Milk?)
⏱ 120 min🍽 Serves 60
Traditional Vietnamese crispy spring roll recipe comparing two methods to soften rice paper: the hot water dip technique and the coconut milk coating method. The filling features pork, taro, glass noodles, wood ear mushrooms, dried shrimp, and vegetables with authentic Vietnamese seasonings. Uses double-frying technique for maximum crispiness. Served as a complete meal with fresh vegetables, rice vermicelli, and fish sauce dipping sauce.
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Adapted from a video by Morgane Recipes
Crispy Vietnamese Spring Rolls – 2 Wrapping Methods (Water or Coconut Milk?)
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1
Soak the glass noodles in water to soften. Soak the dried wood ear mushrooms, then remove and discard the tough stems. Soak the dried shrimp. Set all aside.
2
Cut the pork shoulder into chunks. If the taro is frozen, thaw it, then cut into pieces; alternatively use potatoes.
3
Peel the daikon and cut into chunks. Peel the carrots and cut in half. Slice the onions, green onions, and shallots.
4
Drain all soaked ingredients thoroughly. Grate the carrots and daikon in a food processor, then squeeze to remove excess moisture. Chop the mushrooms (not too finely) and cut the taro into small chunks. Mince the pork (not too finely).
5
Heat 2 tablespoons of oil in a pan over high heat. Add the shallots and stir for about 3 minutes until golden. Add the taro and ½ teaspoon salt, reduce to medium heat, and cook for about 4 minutes, stirring often. Cool for about 5 minutes.
6
Place the minced pork in a large bowl and season with ½ tablespoon salt, 1 teaspoon black pepper, and 4 tablespoons fish sauce, mixing well. Add the eggs and mix until sticky. Sequentially add the onions, mushrooms, grated carrots and daikon, glass noodles, cooled taro, green onions, and dried shrimp, mixing thoroughly after each addition.
7
Transfer the filling to a piping bag and refrigerate for at least 30 minutes.
8
Hot water method: Prepare a bowl of hot water at about 140°F. Dip a rice paper wrapper for 1–2 seconds and remove immediately. Place on a damp kitchen towel and flip to absorb excess moisture. Pipe filling near the closest edge, fold the sides toward the center, remove air pockets, and roll tightly, pushing out air as you go. The wrapper will seal itself at the end.
9
Coconut milk method: Combine 4 tablespoons coconut milk (thick part), 1 tablespoon brown sugar, ½ tablespoon white vinegar, and 2 tablespoons boiling water until smooth. Brush this mixture onto the smooth side of a rice paper, stack another on top, and brush again. Stack 10 wrappers slightly offset and let them soften for 5 minutes.
10
After 5 minutes, flip the stack so the first wrapper is on top. Peel off the top wrapper, pipe filling onto it, fold and roll the same way as the water method, and seal the end with egg white.
11
First fry: Heat oil to about 320°F. Add up to 20 spring rolls, ensuring they are covered by oil, and fry for 5 minutes, stirring occasionally. Remove and let cool on a rack for 15 minutes.
12
Second fry: Raise the oil temperature to about 355°F. Add the cooled spring rolls and fry until golden and crispy, stirring occasionally, for about 3½ minutes. Remove to a rack to drain.
13
To serve, cut the spring rolls into pieces. Serve with fresh salad, mint, cilantro, rice vermicelli, pickled carrots and daikon. Wrap everything in lettuce leaves and dip in fish sauce dipping sauce before eating.
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