Authentic home cooking from Spain, with US measurements. 
Vietnamese Fried Spring Rolls
These spring rolls are truly addictive—dipping them in the lime sauce before each bite makes them absolutely delicious.
Tip: To make them healthier, I’ve tried cooking them without frying in oil. You can steam them in a silicone steam case—just add the tray, pour in 4 tablespoons of water, place a few rolls on the tray without touching each other, and microwave on high for about 5 minutes. I’ve also tried making them in an air fryer at 350°F (180°C) for about 8 minutes, though depending on your air fryer’s power, you may need a minute or two more. After 5 minutes, check to see how they’re doing.
This is one of the recipes we made together at a Cookpad Home Academy workshop—it was so much fun cooking together at the same time.
You can find the schedule and recipes for upcoming workshops at https://cookpadhomeacademy.com, where you can sign up for free.
If you try this recipe, please share a photo in Cooksnap—I’d love to see how yours turned out!
Vietnamese Fried Spring Rolls
These spring rolls are truly addictive—dipping them in the lime sauce before each bite makes them absolutely delicious.
Tip: To make them healthier, I’ve tried cooking them without frying in oil. You can steam them in a silicone steam case—just add the tray, pour in 4 tablespoons of water, place a few rolls on the tray without touching each other, and microwave on high for about 5 minutes. I’ve also tried making them in an air fryer at 350°F (180°C) for about 8 minutes, though depending on your air fryer’s power, you may need a minute or two more. After 5 minutes, check to see how they’re doing.
This is one of the recipes we made together at a Cookpad Home Academy workshop—it was so much fun cooking together at the same time.
You can find the schedule and recipes for upcoming workshops at https://cookpadhomeacademy.com, where you can sign up for free.
If you try this recipe, please share a photo in Cooksnap—I’d love to see how yours turned out!
Open in Cookpad AppSteps
- 1
Finely chop the mushrooms and scallion. Set aside the green part of the scallion for the sauce. Grate the carrot. Combine everything with the ground pork in a large bowl.
- 2
Add the tablespoon of oyster sauce, 1 tablespoon of sesame oil, 1 teaspoon of salt, and a pinch of black pepper.
- 3
Cook the rice noodles according to the package instructions—usually, bring water to a boil, remove from heat, add the noodles, and let them soak for 4 minutes until hydrated. Drain and add them to the bowl with the pork and vegetables. Mix well.
- 4
Make the sauce by finely chopping the green part of the scallion and mixing it in a bowl with the other sauce ingredients. Stir well and set aside.
- 5
To assemble the rolls, moisten each rice paper wrapper with water—don’t soak it, just brush with a wet silicone brush until it becomes flexible. Place a small amount of filling on the wrapper, roll halfway, fold in one side, then both ends, and continue rolling to the end. Seal the edges with a little water.
- 6
Place the rolls on a flat tray, making sure they don’t touch so they won’t stick together.
- 7
Heat vegetable oil in a skillet over medium heat. The oil doesn’t need to be extremely hot—this helps prevent bubbles. Fry the rolls until golden brown.
- 8
Serve the rolls on a lettuce leaf with a couple of fresh mint leaves. If you used large wrappers and the rolls are long, you can cut them in half or into bite-sized pieces. Serve with a bowl of sauce on the side for dipping before eating.
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