Crispy Spring Rolls with Vermicelli & Dipping Sauce
Golden fried spring rolls served over cool vermicelli noodles, fresh lettuce, and herbs with tangy fish sauce dip. A complete Vietnamese dinner in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- 8 wrappers spring roll wrappers
- 6 oz ground pork or shrimp
- 4 oz vermicelli noodles
- 3 tbsp fish sauce
- 1 whole lime
- 6 leaves lettuce leaves
- 1 cup neutral cooking oil
Instructions
- 1
Boil vermicelli noodles in salted water until tender, about 4 minutes, then drain and rinse with cold water.
- 2
Brown ground pork in a skillet over medium-high, breaking it up as it cooks, until no pink remains, about 5 minutes.
- 3
Wet a spring roll wrapper and lay flat; add 1 tbsp cooked pork, fold sides in, roll tightly, and set seam-side down. Repeat with remaining wrappers.
- 4
Heat oil in a deep skillet to 350°F (oil should shimmer and sizzle when a wrapper edge touches it); fry rolls until golden brown, about 2 minutes per side.
- 5
Whisk fish sauce, lime juice, and 2 tbsp water together to make dipping sauce; taste and adjust seasoning.
- 6
Divide noodles and lettuce between bowls, top with warm crispy rolls, and serve with fish sauce dip.
Tools you’ll need
- large pot
- skillet
- deep skillet or wok
- thermometer (optional but helpful)
- small bowl for sauce
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