Spring Rolls Recipe - Allrecipes.com
Spring Rolls Recipe
  • READY IN ABOUT 2 hrs

Spring Rolls

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 20 - spring rolls Change Servings
  • PREP

    1 hr 30 mins
  • COOK

    20 mins

    1 hr 50 mins


  1. Soak the vermicelli 30 minutes in warm water; drain.
  2. 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.
  3. 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.
  4. In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
  5. Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Jan 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!:)

Most Helpful Critical Review
Dec 23, 2008

Dont know where I went wrong.


43 Ratings

Jan 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!

Feb 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.

Sep 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.

Jan 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.

Apr 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.

Jan 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!


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  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 268 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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