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Spring Rolls 8

Spring Rolls


"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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1 h 50 m servings 161 cals
Serving size has been adjusted!
Original recipe yields 20 servings (20 - spring rolls)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • 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.

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Read all reviews 32
  1. 46 Ratings

Most helpful positive review

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, thoug...

Most helpful critical review

Dont know where I went wrong.

Most helpful
Most positive
Least positive

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, thoug...

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 whe...

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...

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 ...

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 vermicel...

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 availa...

I made these for my last office party and needless to say they thought I bought them at a restraunt. I added the Chinese five spice (1 1/2 tsp) to the meat while cooking and served with garlic s...

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...

The kids couldn't stop eating them. I used a large bag of frozen oriental veggies, it was easier than fresh. I actually had to double the recipe the second time b/c they liked them so much. They...