Vietnamese Spring Rolls

Yes, a little bit of work, but you can make a large batch and freeze it for later.
The success lies in the preparation of all ingredients and vegetables. You an add any vegetables you have, especially mushrooms which work very well in this recipe.
This is the mixture with all the meat and vegetables. You can, at this point, add the fish sauce. It gives the preparation a wonderful umami flavour.

4 Garlic cloves
1/2 Teaspoon Black Peppercorn
3-4 Coriander roots

4 Cups of Cabbage shredded
3 Carrots grated
1 Large Onion thinly sliced
150 Gr. Rice Noodles (3 squares)
500 Gr. Minced Chicken (optional)
5-6 Dried Chinese Mushrooms – soaked in water – finely chopped
25 Egg rolls wrappers
3 Tablespoons Fish Sauce (optional)
2 Tablespoons flour mixed with a little water to create a liquid glue.
2 cups of Vegetable Oil. (You can also bake them in a 180 Celsius oven, until golden brown)

First, get your mise-en-place ready.; this means get all your vegetables peeled, cleaned and chopped according to the instructions below.
Using a mortar and pestle, mash the coriander roots (if not, you can use the stems of a coriander bunch) with the garlic and black peppercorn.

Soak the noodles for about 4 minutes in hot water, until soft and al dente.
Soak the Chinese mushrooms in hot water, until soft. Drain, dry them and chop them finely.

Using a Japanese Mandoline, shred the cabbage and onion. Grate the carrot and mix all vegetables, including the mushrooms, together in a large bowl. Salt & Pepper
In a large saucepan, saute the coriander paste in a few tablespoons of oil. Add the chicken and saute until cooked through and broken in small grains. Set aside in a bowl.
Using the same pan, saute the vegetables until soft and slightly crispy.
Add the cooked chicken to the pan and mix well.
Using a large baking sheet, pour the mixture and spread it across the pan. This will cool the mixture quickly and allow to start building your spring rolls.
Using pre-made spring roll wrappers, (I use the large ones 20 X 20 cm) place them in a diamond-like shape i.e. the tip of the wrapper in front of you. Put the equivalent of 2 tablespoons of the mixture at the top and roll until halfway. Flip each side to the middle and continue rolling until approx. 2 cm.
Using the flour glue, using you finger, put a little dab on sides and the tip of the egg roll and gently close it.
Continue until you use the entire bowl of cabbage mixture.
It makes approx. 22-25 egg rolls.

Serve with leaf lettuce, coriander and mint leaves. In a lettuce leave, put a few coriander and mint leaves and place the spring roll in the middle.
Serve with Red Chilli Sauce or Vietnamese dipping sauce.

They freeze well –
When ready to serve : Simply place them in a pan, covered with aluminium paper and defrost them in a 180 Celsius pre-heated oven, for about 10 minutes. Remove the foil and bake for another 5 minutes, until they once again, become crispy.

Nu’o’c Cham Sauce
In a small bowl mix ;
6 Tablespoons Water
2 Tablespoons Sugar
1 Tablespoon Fresh Lime or Lemon Juice
2 Tablespoons Fish Sauce
1 Thai Chili pepper finely sliced
1 Garlic clove thinly sliced

Easy to prepare – Start by adding lukewarm water to dissolve the sugar, then add all other ingredients. It keeps for a week in the fridge.

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