Top 10 Delicious and Irresistible Spring Roll Recipes You Can Make at Home

Ingredients:

• 200g Fresh Shrimp
• 250g Pork Belly
• 10 Rice Papers
• 300g Fresh Rice Noodles
• 50g Thai Basil
• 20g Chives

Instructions:

• Step 1: Wash and trim the basil and chives, cutting off the leaves of the chives. Clean the shrimp, boil them in hot water until cooked, peel and slice them in half. Boil the pork belly with some fish sauce, then let it cool and slice thinly.
• Step 2: Lightly dampen the rice papers, then layer the noodles, shrimp, pork, and fresh herbs on top. Add chives for decoration, then roll tightly.
• Step 3: Shrimp and pork spring rolls make an excellent appetizer or a snack, and they’re perfect for those days when you're tired of rice. With fewer carbs and lots of veggies, they're a great option for weight control. You can dip them in fermented fish sauce, black sauce, or sweet and sour fish sauce.

The recipe for bò bía is quite diverse and loved by many. This dish originated in China and is prepared using the rolling method. Today, bò bía is popular in countries like Singapore, Malaysia, Taiwan, and Vietnam.

Ingredients:

• 1 large cassava root, peeled and cut into thin strips
• 2 carrots, grated
• 1 tablespoon of salt
• 6 eggs
• 120g dried shrimp
• 5 Chinese sausages
• Chopped garlic
• Fresh lettuce washed and soaked in salt water
• 1 pack of rice paper
• Cooking oil

Instructions:

• Step 1: Prepare the ingredients: After cutting the carrots and cassava into strips, mix them with salt in a pot. Heat the pot and stir for about 15 minutes until the cassava and carrots soften.
• Step 2: Prepare the filling: Crack the eggs into a bowl and whisk them. Divide the mixture into 3 portions and fry them, then let them cool. Slice the Chinese sausages thinly and fry them in a pan over medium heat for about 5 minutes to release excess fat. Set the sausages aside, and pour out the excess fat. Alternatively, you can use the fat to fry the dried shrimp. Add the dried shrimp and chopped garlic to the pan and stir-fry over medium heat until the garlic is fragrant and the shrimp is cooked and golden.
• Step 3: Assemble the bò bía: Soften the rice papers and layer the lettuce, carrots, cassava, eggs, and dried shrimp on top, then roll tightly. After rolling halfway, add the Chinese sausages in, similar to the shrimp spring rolls. Roll the rest of the way and serve with soy sauce or fermented fish sauce, just like the shrimp spring rolls.
• Step 4: Prepare the dipping sauce:
  • Ingredients for the dipping sauce:
    • 30ml Hoisin sauce
    • 5g sugar
    • 30ml water
    • 5g crushed roasted peanuts
    • Cooking oil
    • 4 cloves of chopped garlic
    • Chili sauce
  • Mix the Hoisin sauce with water and sugar, stirring until the mixture is smooth. Heat a pan, add a little oil, and sauté the garlic until fragrant. Add the sauce mixture and simmer until it bubbles, then pour it into a bowl. Sprinkle with roasted peanuts and add chili sauce if desired. If you don’t like spicy food, you can skip the chili sauce.

Ingredients:

• 1 Avocado (Hass variety)
• 1 Carrot
• 1 Cucumber
• 8 Lettuce leaves (1 head)
• 5g Fresh herbs
• 16 pieces of Beef Brisket (Salted)
• 8 Rice Papers

Instructions:

• Step 1: Wash the lettuce and fresh herbs. Cut the carrot and cucumber into thin strips along the length of the spring roll. Peel and slice the avocado into long strips. You can substitute the beef brisket with boiled pork, shrimp, or crab sticks, depending on your preference. For a vegetarian version, tofu can replace the meat.
• Step 2: Dip the rice papers in water to soften, then arrange the ingredients on the rice paper and roll tightly. Serve with sesame dipping sauce for an added flavor boost.

Ingredients:

• 150g Chicken breast
• 100g Carrot
• 300g Fresh noodles
• 100g Water spinach
• 1 teaspoon Minced garlic
• 10g Cilantro
• 7 teaspoons Cooking oil
• 1 teaspoon Sesame oil
• 3 tablespoons Soy sauce
• 1 teaspoon Chopped chili
• 1 pack Rice papers

Instructions:

• Step 1: Wash the chicken, cut it into small pieces, and mix it with 1 teaspoon of cooking oil, 1 teaspoon of sesame oil, 1 tablespoon of soy sauce, and 1 teaspoon of minced garlic. Place the mixture in the fridge for about 20 minutes.
• Step 2: Peel and wash the carrot, then grate it finely. Clean the water spinach and cilantro.
• Step 3: Heat 2 tablespoons of cooking oil in a pan, then stir-fry the marinated chicken until cooked and set it aside.
• Step 4: Dip a rice paper sheet briefly in water to soften it and lay it flat on a surface.
• Step 5: Layer the rice paper with noodles, cooked chicken, water spinach, grated carrot, and cilantro. Fold the sides of the rice paper and roll it tightly.
• Step 6: Enjoy the chicken spring rolls with spicy soy sauce as desired.

Ingredients:

• 12 Sheets of rice paper
• 2 Cucumbers
• 2 Bell peppers (1 yellow, 1 red)
• 100g Purple cabbage
• 100g Fresh noodles
• For the dipping sauce
• 2 tablespoons Pineapple juice
• 1 tablespoon Vegetarian fish sauce
• 1 tablespoon Water
• 1 tablespoon Lime juice
• 3 Cloves of garlic
• 1 Red chili (spicy variety)

Instructions:

• Step 1: Finely chop garlic and red chili. In a large mixing bowl, combine all the ingredients for the dipping sauce and stir well.
• Step 2: Slice the cucumbers, bell peppers (both red and yellow), purple cabbage, and carrots into thin strips.
• Step 3: Prepare a bowl of lukewarm water. Before rolling, briefly dip each sheet of rice paper into the water to soften it, then place it on a clean surface or plate. Layer the vegetables and noodles on the rice paper, then fold the sides and roll tightly.
• Step 4: Arrange the rolls on a plate and serve with the tangy garlic-chili dipping sauce. You can also cut the rolls in half for a more appealing presentation.

Ingredients:

• 600g Pork shoulder
• 50g Pork fat, diced
• 1/2 teaspoon Salt
• 2 tablespoons Fish sauce
• 1 teaspoon Seasoning powder
• 3 teaspoons Sugar
• 1 teaspoon Ground pepper
• 2 tablespoons Tapioca flour
• 2 tablespoons Oil
• 50g Minced shallots
• 1 Pack of rice paper

Dipping sauce:

• 150g Ground pork
• 2 tablespoons Annatto oil
• 15g Minced shallots
• 15g Minced garlic
• 200ml Pork broth
• 1 tablespoon Fish sauce
• 1/2 teaspoon Seasoning powder
• 1 tablespoon Sugar
• 60g Roasted peanuts
• 20g Toasted sesame seeds

Accompaniments:

• Fresh herbs (perilla, mint, lettuce, coriander, banana blossom, cucumber, etc.)
• Rice noodles, steamed rice cakes, or rice paper

Equipment:

• Bamboo skewers or chopsticks
• Grilling rack
• Charcoal grill

Instructions:

• Step 1: Preparation:
  • Clean the pork fat and dice it. Clean the pork shoulder, slice it thinly, then mince and marinate with spices.
  • Before grinding, chill the pork for 30-60 minutes.
  • Grind the pork, then combine with the diced fat. The mixture should be slightly sticky, not too fine.
  • Shape the meat mixture into small portions, then thread onto bamboo skewers. Refrigerate for about 30 minutes to firm up.
  • Moisten the rice papers, roll them up, and fry until crispy. Drain the excess oil.

• Step 2: Grilling:
  • Lightly oil the grill rack to prevent sticking and burning.
  • Place the skewers on the grill, turning occasionally to cook all sides evenly.

• Step 3: Make the dipping sauce:
  • Sauté minced shallots and garlic, then add ground pork and cook thoroughly. Adjust seasoning to taste.
  • Mix the cooked ingredients with pork broth and blend in roasted peanuts.
  • Simmer on low heat until it reaches a slight boil, then remove from heat.

• Step 4: Final touches: Serve the grilled pork skewers with rice noodles, steamed rice cakes, or rolled in rice paper with fresh herbs.

Ingredients:

• 100g Rice flour
• 100g Wheat flour
• 50g Sugar
• 2 Eggs
• Grated fresh coconut
• Black sesame seeds
• Glutinous malt candy

Instructions:

• Step 1: Prepare the ingredients:
  • Crack the two eggs into a bowl, add sugar, and whisk them together with a hand mixer or whisk until well combined. Be careful not to overbeat the mixture, as the rice paper used for these rolls should be thinner compared to other kinds, and overbeating will make them puffy and difficult to roll.
  • Next, add the 100g of rice flour and 100g of wheat flour into the egg mixture, stirring quickly to form a thick batter.
  • Gradually add water to the thick batter, stirring constantly. Continue adding water until the batter is smooth, resembling the consistency of yogurt, but not too runny. Note: The thickness, softness, and size of the rice paper depend on the consistency of the batter. A thinner batter will result in softer and thinner rice paper, while a thicker batter will make the rice paper more substantial.

• Step 2: Cooking the rice paper: Prepare a small non-stick frying pan and heat it on the stove. Once the pan is hot, add a little oil to create a thin layer on the surface. When the oil is sizzling, begin pouring in the batter. Use a ladle to pour and quickly tilt the pan to spread the batter evenly, creating a thin layer. This process is similar to making pancakes. Cook the rice paper for 1-2 minutes before flipping it over to cook the other side for another 1-2 minutes. Once done, remove it from the pan and set aside.
• Step 3: Assembling the sweet spring rolls: Take two pieces of rice paper and stack them on top of each other. Sprinkle a layer of grated coconut, then add two pieces of glutinous malt candy and some toasted black sesame seeds. Note: Choose slightly older coconuts to get a firmer and crunchier coconut filling. Carefully fold in the sides of the rice paper and roll it tightly. Ensure the rolls are firm so they won’t unravel when eating. Continue rolling until all the ingredients are used up. Your sweet spring rolls are now ready to enjoy!

Ingredients:

• 500g Pork. It's important to select high-quality pork with a clear origin for better taste and safety.
• 300g Vermicelli noodles
• 2 Cucumbers
• 1 Carrot
• Rice paper wrappers
• Salt
• Dipping sauce ingredients
• 1 bottle of fish sauce
• Additional seasonings: 2 garlic cloves, 1 fresh chili, 1 pineapple, sugar, 2 stalks of lemongrass, and 1 lime.

Instructions:

• Step 1: Prepare the Pork:
  • For this dish, you need to use clean pork belly from the abdomen or armpits of the pig, as this part has the perfect balance of lean and fatty meat, making the dish juicy, flavorful, and tender.
  • Rinse the pork in saltwater to remove any odor. Then, place it in a pot, add water, and begin boiling the pork. During boiling, add 1 teaspoon of salt and 1 teaspoon of monosodium glutamate to infuse flavor into the meat. Keep the heat moderate to cook the pork evenly without overcooking.
  • Once the pork is cooked, remove it from the pot and rinse it in cold water, then place it into an ice bath to firm up and cool quickly, preserving its natural sweetness and keeping the meat tender and crispy.
  • When the pork is cool, rinse it again and slice it thinly into pieces, arranging them in a fan shape on a plate for an attractive presentation.

• Step 2: Prepare the Vegetables:
  • Wash the herbs thoroughly, soak them in saltwater, rinse, and drain. Peel and julienne the cucumbers and carrots into long, thin strips.
  • You can also include green starfruit and unripe banana for added flavor. Slice these, soak them in water to remove sap, and prevent browning.

• Step 3: Make the Dipping Sauce:
  • The dipping sauce is crucial for the flavor of this dish. To make it, peel and finely chop the garlic, lemongrass, and chili. Peel and finely chop half of the pineapple and cut the lime in half to extract the juice.
  • Heat a pan, add 1 teaspoon of oil, and sauté the garlic, lemongrass, chili, and pineapple for about 30 seconds. Then, add the fish sauce.
  • Next, add a little water, sugar, and monosodium glutamate, and stir well. Taste and adjust the seasoning before turning off the heat and transferring the sauce into a bowl.

• Step 4: Serve the Pork Wrapped in Rice Paper:
  • To serve, arrange the pork, vegetables, rice paper wrappers, and vermicelli noodles on separate plates, along with the dipping sauce in individual bowls. Place the vegetables on the rice paper, add the pork and noodles, and roll tightly.
  • Dip the rolled rice paper into the fish sauce and enjoy the fresh, crunchy vegetables, the savory and aromatic pork belly, and the sweet-salty dipping sauce. The combination of flavors will surely leave a lasting impression.
  • Note: The dipping sauce should be consumed within 2 days, as it will lose its flavor and spoil after a longer period. So, prepare only the amount needed for the meal to avoid waste.

Spring rolls with a mixed filling are a popular dish loved by many due to their diverse flavors. You can choose the filling based on personal preference, but here is one of the best recipes that will surely satisfy everyone.

Ingredients:

• 10 Shrimp
• 5 egg yolks + 1 egg white
• 1 piece of Chinese sausage
• 1 piece of boiled pork
• 1/2 cucumber
• 1 carrot
• 1 green mango
• Rice noodles, rice paper wrappers
• Lettuce, cilantro, red mint, chili, garlic, lime
• Seasonings: seasoning powder, fish sauce, sugar

Instructions:

• Step 1: Clean the shrimp, season them lightly, then boil them in hot water. Afterward, peel and devein the shrimp, cutting them lengthwise into halves.
• Step 2: Slice the boiled pork into thin pieces, then cut them into long strips. Do the same with the Chinese sausage.
• Step 3: Beat the eggs in a bowl with a pinch of seasoning powder, then fry the mixture into a thin omelet. Once cooled, slice it into thin strips.
• Step 4: Wash and prepare the herbs and vegetables. Cut the herbs into small pieces, and grate the vegetables into thin strips.
• Step 5: Once everything is ready, arrange the ingredients neatly on a plate. Dip the rice paper in water to soften it, then place a small portion of each ingredient onto the paper and roll it up tightly.
• Make the dipping sauce with: 400ml of cooled boiled water, 4 tablespoons of fish sauce, 4 tablespoons of sugar, minced garlic, chili, and 2 tablespoons of lime juice.
• The spring rolls are best enjoyed as you make them, so roll and eat immediately. The fresh taste of herbs and meat combined with the spicy-sour dipping sauce is both enticing and delicious!
  

Ingredients

• 500g rice paper for wrapping
• 300g beef tenderloin
• 50g lettuce
• 20g cilantro
• 20g Vietnamese mint
• 1/2 onion
• 2 cloves of garlic
• 1 fresh chili
• 1 piece of ginger
• 3 tablespoons white wine
• 2 tablespoons cooking oil

Beef marinade:

• 1 tablespoon oyster sauce
  1 teaspoon black pepper
  1 teaspoon seasoning powder
  1 tablespoon cooking oil

Dipping sauce ingredients:

• 1 tablespoon vinegar
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1/2 lime's juice
• 4 tablespoons water

Instructions:

• Step 1: Preparing ingredients:
  • Clean the beef, slice thinly, and marinate with the seasoning for 15-20 minutes.
  • Wash lettuce and herbs, soak in salt water for 10 minutes, then drain.
  • Peel and crush garlic, chop finely. Peel the onion and slice it thinly.

• Step 2: Stir-frying beef:
  • Heat oil and sauté the garlic and onion.
  • Add the beef and onion, stir-fry over high heat until the beef is cooked through. Transfer to a plate.

• Step 3: Rolling the pho:
  • Place a sheet of rice paper on a flat surface, layer lettuce and herbs on top.
  • Top with the stir-fried beef and onions.
  • Carefully roll the rice paper tightly for a bite-sized roll.

• Step 4: Preparing the dipping sauce: Mix fish sauce, sugar, vinegar, lime juice, water, and chopped chili until well blended. Adjust to taste.
• Step 5: Final step: The rolls are now ready! Enjoy these flavorful and fresh pho rolls with a harmonious balance of tender beef, fresh herbs, and a spicy-sweet dipping sauce.