How to Make and Store Crispy Fried Spring Rolls That Stay Golden and Crunchy

With the right preparation and storage method, you can make a large batch of fried spring rolls—hundreds at a time—and still enjoy rolls that are beautifully golden and irresistibly crispy whenever you fry them.

Fried spring rolls, also known as nem rán, are a familiar and much-loved dish in Vietnamese cuisine. They appear frequently in daily family meals and are an indispensable part of special occasions such as weddings, anniversaries, and Lunar New Year celebrations. Today, let’s explore an easy yet effective way to make fried spring rolls that are crispy on the outside, flavorful on the inside, and always visually appealing.

1. Ingredients for Fried Spring Rolls

• Rice paper wrappers (spring roll wrappers): 1 pack

• Minced pork: 300 grams

• Jicama (or kohlrabi): ½ root

• Carrot: 1 medium

• Eggs: 3

• Spring onions and coriander

• Wood ear mushrooms and shiitake mushrooms

• Chili, garlic, kumquat (for dipping sauce)

• Bread crumbs: 1–2 tablespoons

• Seasonings: salt, fish sauce, seasoning powder, monosodium glutamate (optional)

2. How to Make Fried Spring Rolls

Step 1: Prepare the Ingredients

• Remove wilted or damaged leaves from spring onions and coriander, trim the roots, wash thoroughly, and chop into short pieces.

• Soak wood ear and shiitake mushrooms in water until fully expanded, rinse clean, then finely chop.

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

Proper preparation at this stage helps ensure the filling is evenly textured and well-balanced in flavor.

Step 2: Mix the Filling

• In a large bowl, combine the minced pork, shredded carrot, shredded jicama, spring onions, coriander, mushrooms, and wood ear mushrooms.

• Crack in the eggs, then add 1–2 tablespoons of bread crumbs. The bread crumbs help absorb excess moisture, keeping the rolls crispy after frying.

• Season to taste with fish sauce, salt, seasoning powder, a pinch of MSG if desired, and ground black pepper.

• Mix thoroughly until all ingredients are well combined.

Step 3: Roll the Spring Rolls

• Before rolling, lightly brush or spray a thin layer of vinegar onto the surface of each rice paper wrapper. This simple trick helps the rolls turn a beautiful golden color and stay crispy after frying.

• Place a suitable amount of filling onto the wrapper, fold in the sides neatly, and roll tightly but gently to avoid tearing.

Well-wrapped rolls not only look better but also fry more evenly.

Step 4: Fry the Spring Rolls

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

• Gently place the spring rolls into the oil. Turn them continuously for the first few seconds to help maintain a round, even shape.

• Fry over medium heat so the rolls cook thoroughly from the inside while achieving a crisp, golden exterior.

• Once fully cooked, remove the rolls and place them on a plate lined with paper towels to absorb excess oil.

For extra crispiness, some cooks prefer to fry the rolls twice—once at lower heat and again briefly at higher heat just before serving.

Step 5: Prepare the Dipping Sauce

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

• Stir well until dissolved, then add finely chopped garlic and chili.

This light, tangy dipping sauce perfectly balances the richness of the fried rolls.

3. Tips for Perfect Fried Spring Rolls

• Use pork shoulder for the filling, as its balanced ratio of lean meat and fat keeps the rolls moist without being greasy.

• Instead of glass noodles, which can make rolls fragile and soggy, bread crumbs are a better option for absorbing moisture and maintaining crispness.

• Always brush a thin layer of vinegar onto the rice paper before rolling to enhance color and crunch during frying.

• If making a large batch, freeze the uncooked rolls in airtight containers. Fry them directly from frozen for fresh, crispy results anytime.

Once finished, these fried spring rolls boast a tempting aroma and a beautiful golden color. Each bite delivers a satisfying crunch from the wrapper, followed by a juicy, flavorful filling with the natural sweetness of vegetables and meat. Serve hot with fresh herbs and dipping sauce for an authentic Vietnamese experience.