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Vietnamese Fried Spring Rolls

If you’re looking for appetiser or party food ideas, my take on the Vietnamese classic is a total people-pleaser! Add a killer dipping sauce and you’re ready to roll.


Vietnamese Fried Spring Rolls

10 minutes
25 minutes + chilling
Makes about 20

20 x 22cm diameter dried rice paper wrappers

1 tbsp sugar

vegetable oil for deep frying

lettuce leaves to serve

mint leaves to serve


Pork & prawn filling:

80g (2.8 oz) dried glass noodles

200g (7 oz) peeled, deveined and finely chopped prawns

250g (9 oz) pork mince

3 Asian shallots, finely chopped

1 egg

1½ tbsp fish sauce

1 tsp sugar

1 tsp ground white pepper

1 tsp sea salt


Nuoc cham dipping sauce:

3 tbsp fish sauce

2 tbsp white vinegar

3 tbsp sugar

2 tbsp lime juice

1 long red chilli, finely chopped

2 garlic cloves, finely chopped

  • Step 1

    For the nuoc cham, whisk together the ingredients and set aside until ready to serve.

  • Step 2

    To make the filling, soak the glass noodles in hot water for about 2 minutes or until just softened. Drain well and rinse in cold water to stop the noodles from cooking further. Drain well and place onto a clean tea towel. Twist the tea towel around the noodles to extract as much water as possible. Place the noodles in a large bowl. Use scissors to cut the noodles into short lengths.

  • Step 3

    To the noodles, add the prawns, pork mince, shallots, egg, fish sauce, sugar, pepper and salt. Mix until well combined.

  • Step 4

    Place a clean tea towel on your benchtop.

  • Step 5

    In a large bowl, whisk together 4 cups of warm water with 1 tablespoon of sugar.

  • Step 6

    Dip a rice paper wrapper into the sugar water and submerge it for only a couple of seconds before putting it onto the tea towel. Place 2 heaped tablespoons of the filling onto the bottom half of the wrapper. Shape the filling into a cylinder shape. Fold the bottom of the wrapper over the filling and squeeze to expel any air. Fold in the sides and then roll up into a cylinder shape. Place on a tray lined with paper towel. Repeat until all the filling is used.

  • Step 7

    Place the tray of spring rolls into the fridge uncovered for 30 minutes.

  • Step 8

    Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook spring rolls until golden and blistered. Drain on kitchen paper.

  • Step 9

    Serve with the nuoc cham dipping sauce and use the lettuce leaves to wrap up the spring rolls along with a few mint leaves.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

4.9 out of 5 stars (based on 9 reviews)
Very good11%

Vietnamese spring rolls

January 22, 2024

I made these with tofu rather than pork as my husband is a pescatarian- just crumbled the tofu into mince and added one and a half eggs to get the sticky texture. Followed the video/recipe completely. Wow wow wow absolutely delicious. Will definitely have again, thank you Marion

Avatar for Alex

Delicious! You won't regret them at all!

January 16, 2024

Why did I never think of deep frying rice paper before! Crispy, bubbly, tasty goodness right here!

Have never let us down with any of your recipes, Thank you Marion and Team x

Avatar for Kelly NZ
Kelly NZ

Great quick tantalising meal

January 16, 2024

So easy to make when a few friends pop over before dinner.

Even have friends jump around the bench and help put rolls together! Nothing like enjoying and laughing over the food you just put together!

Avatar for Julie

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