Crispy Vietnamese Fried Spring Rolls: How to Make and Store Them Perfectly

With this method of preparing and storing spring rolls, you can easily make a large batch—up to a hundred rolls—and each one will still turn out beautifully golden and incredibly crispy. Fried spring rolls (nem rán/chả giò) are a beloved dish in Vietnamese families, commonly found in daily meals as well as on special occasions such as weddings, ancestral ceremonies, and Lunar New Year celebrations. Here is a detailed and foolproof guide to making irresistibly crunchy and flavorful spring rolls.

1. Ingredients

• Rice paper wrappers or crispy spring roll wrappers: 1 pack

• Ground pork: 300 g

• Jicama: ½ tuber

• Carrot: 1 piece

• Eggs: 3

• Spring onions and cilantro

• Wood ear mushrooms and shiitake mushrooms

• Chili, garlic, kumquat (or lime)

• Breadcrumbs (panko): 1–2 tablespoons

• Seasonings: MSG, seasoning powder, fish sauce, pepper (optional)

2. Instructions

Step 1: Prepare the ingredients

• Remove damaged or wilted leaves from the spring onions and cilantro. Rinse thoroughly and cut into small pieces.

• Soak the wood ear mushrooms and shiitake mushrooms in water until fully expanded, then rinse and mince them finely.

• Peel the jicama and carrot, wash them, and shred into thin strips.

Step 2: Mix the filling

• In a large mixing bowl, combine the ground pork, shredded carrot, jicama, chopped herbs, and minced mushrooms.

• Crack in 3 eggs and add 1–2 tablespoons of breadcrumbs. Adjust seasoning to taste: you may add pepper, seasoning powder, a little MSG, or fish sauce depending on your preference.

• Mix well until the filling is fully blended and cohesive.

Step 3: Roll the spring rolls

• Before rolling, lightly brush the rice paper wrapper with a thin layer of vinegar. This helps the wrapper cook to a crisp, golden finish.

• Place a spoonful of filling onto the wrapper, fold in the sides, and roll tightly for a neat and even shape. A well-sealed roll will fry better and look more appealing.

Step 4: Fry the spring rolls

• Heat a generous amount of oil in a non-stick pan—enough to submerge the rolls halfway.

• Add each roll into the pan and gently rotate them for the first 5 seconds to help maintain a round shape.

• Fry over medium heat so the rolls cook evenly from the inside out. When they turn golden and fully crisp, remove and place on paper towels to absorb excess oil.

Step 5: Prepare the dipping sauce

• In a small bowl, combine 5 tablespoons of water, 1 tablespoon of good-quality fish sauce, a little sugar, and kumquat or lime juice.

• Stir until dissolved, then add minced garlic and chili. Adjust sweetness and acidity to your liking.
  This dipping sauce enhances the spring rolls with its balance of sweet, sour, salty, and spicy flavors.

3. What to Expect When Finished

After frying, the spring rolls should be beautifully golden, aromatic, and crisp. The outer shell is crunchy while the inside remains tender, juicy, and slightly sweet thanks to the vegetables. When dipped in the refreshing sauce, each bite becomes perfectly balanced and satisfying. This dish is especially delicious when served with fresh herbs, lettuce, or vermicelli noodles.

4. Tips for the Best Fried Spring Rolls

• Use pork shoulder (with a balance of lean and fat) for a more flavorful and moist filling that doesn’t dry out during frying.

• Adding breadcrumbs instead of vermicelli helps the rolls stay crisp longer and prevents them from becoming soggy.

• Brushing the rice paper with a thin layer of vinegar before rolling ensures an extra-crunchy and evenly golden crust.

• If preparing a large batch, you can pre-roll the spring rolls and store them in the freezer. When frying, place them directly into the hot oil without defrosting for the best texture.