It takes time to deep fry the spring rolls, so I decided to make them with fried vegetables adding no meat to pan fry them. It's easier to cook and you'll have less washing up to do afterwards!Please adjust the flavor according to your taste. You can also change the ingredients to anything you have at home like celery or tuna. Recipe by masakoaust

These are the spring rolls that I've been making for a long time now. They taste great filled with harusame noodles too.If the fillings have too much water content then the spring roll wrappers will tear easily and the oil will spit more, so please soak up any excess moisture with katakuriko. If you wrap the fillings while they're still too hot, the spring roll wrappers could get damaged so please make sure to let them cool sufficiently. Recipe by Yuuyuu0221

A traditional dish for Tet and full moon days in Vietnam. During family gatherings, everyone makes this dish together, enjoying each other's company while preparing everything to offer to the ancestors. We hope for good health, well-behaved children, and prosperity. Family is like that. My grandmother taught me how to make this dish and said, "No matter where you go or what you do, never forget the taste of your homeland and how to create it. Also, never forget that you are Vietnamese." Traditional dishes are an invisible bond between generations, a connection that transcends time.

Love eating spring rolls so decided to start making my own! The rolling can be awkward at first, but the more you do it, the easier it gets.

I love fresh spring rolls, so I make them with ingredients that we always have at my house. Using boiled eggs or shrimp turns them into colourful and gorgeous fresh spring rolls. This time I used canned young (mini) corn, but crab-flavoured kamaboko and okra taste delicious and also look beautiful when the spring rolls are sliced in half.It's quicker to rehydrate the rice paper wrappers in hot water, but if they get too soft, they are hard to handle. So I think it's better to rehydrate them in cold water until you get the hang of it to avoid mistakes. If the rice paper wrappers are still too stiff to roll, wait a little until the moisture from the ingredients soften them. They will soon be soft enough to use. For 10 rolls. Recipe by Heartful Kitchen Rei

I am creating recipes which use canned white sauce.I was thinking about cream croquettes but using spring rolls was easier. So, I uploaded it here.Please remember to fold tightly and secure the pastry edges together firmly as it may burst while deep frying.All ingredients in the mixture have already cooked, so as soon as spring roll turns brown, remove from the oil. Recipe by nabeko44kazu

Spring rolls may seem difficult at first, but if you prepare the ingredients before, it's easier to put together.Because the filing is well-seasoned, you don't need dipping sauce.You might feel that the filling is not enough, but it's to enjoy the crispiness of the shells.Add meat and vegetables to your liking. Recipe by kazz72

Really easy to make and delicious to eat :hungry

This is my husband's favorite dish.My mother taught it to me when I was learning domestic tasks before getting married.Wrapping them with a shiso (perilla) leaf is also delicious. For 10 rolls. Recipe by 39s

From the time I was little, I thought these were average spring rolls. As it turns out, it was my mother's original recipe. An easy, hands-off recipe for a busy mother.None! This recipe is so easy. Recipe by Imonokami