Equipment
* optional
Ingredients
Filling
- 300 g ground pork, preferably 80/20 lean to fat ratio
- 150 g crab meat, cooked and picked over for shells
- 50 g glass noodles, dry
- 20 g wood ear mushrooms, dry
- 50 g carrot, peeled and finely grated
- 50 g shallot, finely minced
- 15 g garlic, finely minced
- 1 egg, beaten
- 15 ml fish sauce
- 5 g granulated sugar
- 2 g black pepper, freshly ground
Wrappers and Frying
- 20 vietnamese rice paper wrappers, round, 22cm diameter
- 500 ml warm water, for dipping wrappers
- 15 g granulated sugar, dissolved in the dipping water
- 1000 ml neutral cooking oil, for deep frying
Nutrition (per serving)
Method
Place the dry glass noodles and wood ear mushrooms in separate bowls. Cover both completely with hot tap water and let them soak for 15 minutes until softened.
Drain the noodles and mushrooms thoroughly. Squeeze out any excess water. Using kitchen shears or a knife, cut the noodles into 3cm lengths and finely chop the mushrooms.
In a large mixing bowl, combine the ground pork, crab meat, chopped noodles, chopped mushrooms, grated carrot, minced shallot, minced garlic, beaten egg, fish sauce, sugar, and black pepper. Mix thoroughly by hand until the filling becomes slightly tacky and well integrated.
Dissolve 15g of sugar into 500ml of warm water in a wide, shallow dish. Briefly dip a sheet of rice paper into the water for 2-3 seconds. Place it on a damp kitchen towel or plastic cutting board. Wait 30 seconds for it to become pliable.
Place about 30g of filling in a log shape on the lower third of the rice paper. Fold the left and right sides over the filling, then roll upwards tightly to form a cylinder.
Heat the neutral oil in a heavy-bottomed pot or wok to 160°C/320°F. Carefully lower the spring rolls into the oil in batches, ensuring they do not touch each other as they will stick. Fry for 5-6 minutes until lightly pale and cooked through, reaching an internal temperature of 74°C/165°F. Remove and drain on a wire cooling rack.
Increase the oil temperature to 180°C/350°F. Return the rested rolls to the oil and fry a second time for 2-3 minutes. This double-frying technique ensures maximum crispiness. Remove when deep golden brown.
Drain the double-fried rolls on the wire rack for at least 5 minutes. Serve immediately alongside fresh lettuce, herbs, and Nuoc Cham dipping sauce.
Chef's Notes
- Squeezing out excess moisture from your rehydrated noodles and mushrooms is critical. Wet filling creates steam, which will cause your rice paper wrappers to tear or burst open during frying.
- The double-fry method is the secret to enduring crispiness. The first fry cooks the pork and crab filling through at a lower temperature, while the second quick fry at high heat dehydrates and blisters the wrapper.
- Handling rice paper can be tricky. Adding a small amount of sugar to the dipping water accelerates the Maillard reaction, yielding a beautifully browned and blistered exterior.
- Ensure your crab meat is very carefully picked over. A hidden piece of cartilage or shell will ruin the delicate texture of the spring roll interior.
Storage
Refrigerator: 3 days — Store in an airtight container lined with paper towels.
Freezer: 2 months — Freeze fully assembled but uncooked rolls in a single layer before transferring to a bag.
Reheating: Reheat in an air fryer at 180C or an oven at 200C for 5-8 minutes until crisp.
