Mom's Vietnamese spring rolls, fried

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Nutritional Info
  • Servings Per Recipe: 70
  • Amount Per Serving
  • Calories: 67.9
  • Total Fat: 3.0 g
  • Cholesterol: 24.5 mg
  • Sodium: 111.6 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 4.4 g

View full nutritional breakdown of Mom's Vietnamese spring rolls, fried calories by ingredient
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Introduction

Set aside at least a few hours from start to finish, or mix the ingredients the night before and wrap the next day. You should definitely fry the same day you wrap. It takes one person pretty much all day from start to finish, so recruiting help is suggested and definitely more fun. Frying all the spring rolls takes time and depends on the size of your fryer. I usually add 1-2 small cans of crabmeat, but didnt have any this time. My brother also adds fresh ginger, but I prefer no ginger. I tried substituting the pork for turkey once but it just wasn't the same. Dipping sauce is optional, especially if enough salt is used. I'm not sure if 2 t salt is enough, but better to have too little than too much. Just don't forget it altogether. You can also use wonton wrappers for fried dumplings but they won't technically be spring rolls and they add about 10-15 calories per wonton. They are just as tasty, depending on your texture preference. They may be easier to fill for beginners, if you are not good at tightly wrapping rolls. They don't hold as much mixture, so you will have a ton! The calorie count included spring roll wrappers not wontons. Set aside at least a few hours from start to finish, or mix the ingredients the night before and wrap the next day. You should definitely fry the same day you wrap. It takes one person pretty much all day from start to finish, so recruiting help is suggested and definitely more fun. Frying all the spring rolls takes time and depends on the size of your fryer. I usually add 1-2 small cans of crabmeat, but didnt have any this time. My brother also adds fresh ginger, but I prefer no ginger. I tried substituting the pork for turkey once but it just wasn't the same. Dipping sauce is optional, especially if enough salt is used. I'm not sure if 2 t salt is enough, but better to have too little than too much. Just don't forget it altogether. You can also use wonton wrappers for fried dumplings but they won't technically be spring rolls and they add about 10-15 calories per wonton. They are just as tasty, depending on your texture preference. They may be easier to fill for beginners, if you are not good at tightly wrapping rolls. They don't hold as much mixture, so you will have a ton! The calorie count included spring roll wrappers not wontons.
Number of Servings: 70

Ingredients

    2 lbs uncooked ground pork, not sausage
    1 pound uncooked shrimp, cut in small pieces
    3 1 oz pkgs vermicelli noodles
    1 oz dried shredded chinese mushroom, optional
    1 med cabbage, shredded and/or chopped
    1 c carrot, shredded and/or chopped
    1 med onion, finely chopped
    1 t salt, or to taste
    2 t sugar
    2 large eggs
    35 spring roll shells (large squares) or
    approx 100 wonton wrappers (small squares or circles)

Tips

I don't recommend using the large wonton wrappers. Just trust me on this. I've never used all wonton wrappers so it could take 200. I usually get them for the leftover mixture if I run out of the spring roll wrappers. You can always used the leftover wonton wrappers for so many other things. If you have leftover spring roll wrappers, they can be stored in the freezer in a ziploc bag.


Directions

Let wrappers thaw in package. Don't open until ready to wrap. Cover dried mushrooms and noodles with hot tap water (not boiling) in separate bowls. When softened, drain and rough cut with scissors as small as you can. Shred carrots and cabbage to desired consistency. I like some finely chopped also. Mom did everything by hand, but I use the food processor for shredding and chopping the veggies. Combine shrimp, pork, mushrooms, noodles, carrots, cabbage, onion, salt, sugar, eggs in huge bowl and mix well with large spoon or with hands. Cut one wrapper in half diagonally and cover rest with damp paper towel or they will dry out. Place about 1 heaping tablespoon at base of triangle (longest side) and form log shape about 3" long. Bring opposite corners together to cover log. Tightly roll covered log to tip of triangle. Set on baking sheet or any smooth surface until ready for frying. Continue assembling rest of spring rolls. I usually start frying after wrapping 25-50 rolls and continue wrapping the rest as I keep a close eye on the fryer. Fry in hot oil until golden brown. I don't keep time or temp, just don't stray from the fryer. Freeze after cooking any amount you don't think will be eaten in the next few days. It's better to freeze after frying and then re-heat in oven or toaster oven. Do not freeze wrapped rolls for frying later. Although the unwrapped mixture can be frozen for later if you run out of wrappers.

Serving Size: makes approximately 70 spring rolls

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