Thao’s Vietnamese Spring Rolls

5 from 5 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people


  • Fresh pork meat
  • Carrots
  • Moo honor mushrooms
  • Glass noodles
  • Rice paper
  • Eggs
  • ginger


  • Ingredients (variable according to taste): * salt, pepper, sugar, (ginger) * 1-2 eggs * carrots (finely chopped or grated) * minced meat v. Pork (ideally pork belly (without rind) or something similar, chopped up yourself) * Glass noodles (soak in cold / lukewarm water for approx. 15 minutes & cut into small pieces with scissors or similar) * Muh Erh mushrooms (“black mushrooms) (approx. 15 minutes soak in cold / lukewarm water & cut into small pieces) * rice paper (bowl with warm water and stir in 1 spoon of corn flour + 1 spoon of vinegar + 1 spoon of brown sugar for a nice browning of the rolls), rice paper briefly soak in the water until it becomes soft and then place on a damp towel) Preparation: * Mix the mass (farce) and roll it up in rice paper * Fry in hot oil (Tip: cut 1 finger of ginger into the cold OIL and remove the juice of ½ lemon, when the ginger is deep-fried, take it out again and fry the rolls so it smells less like deep-fried) DiP: 1 portion of fish sauce, 1 portion of lemon, 1 portion of water, 1 portion of sugar and chilli to taste (garlic as well)
  • Preparation: * Mix the mixture (farce) and roll it up in rice paper * Fry in hot oil (Tip: cut 1 finger of ginger into the cold OIL and take out the juice of ½ lemon when the ginger is fried and fry the rolls. This is how it smells it is less like fried)
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Sponge Cake: Lemon Cream Roll

Vietnamese Dip