Vietnamese Fried Spring Rolls
Crispy golden spring rolls packed with savory pork and crunchy vegetables, served with fresh lettuce and carrot for wrapping. A quick and satisfying snack or meal.
- Total time
- 25 min
- Servings
- 4
- Calories
- 350
- Protein
- 15g
Ingredients
- 12 sheets spring roll wrappers
- ½ lb ground pork
- 2 cups shredded cabbage and carrot mix
- 2 cloves garlic
- 2 cups vegetable oil
- ½ tsp salt
Instructions
- 1
In a bowl, combine 0.5 lb ground pork, 2 cups shredded cabbage and carrot mix, 2 minced garlic cloves, and 0.5 tsp salt. Mix well.
- 2
Place a wrapper on a flat surface. Spoon about 2 tbsp of filling near one edge, fold in the sides, and roll tightly. Seal the edge with a dab of water.
- 3
Heat 2 cups vegetable oil in a deep pan over medium-high until a breadcrumb sizzles, about 350°F. Fry rolls in batches, turning occasionally, until golden brown and crispy, about 5-7 minutes.
- 4
Drain on paper towels. Serve hot with lettuce leaves and extra carrot slices for wrapping.
Tools you’ll need
- deep skillet or pot
- mixing bowl
- tongs
- paper towels
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