recipe of favorite Vietnamese spring rolls with nuoc cham

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vietnamese spring rolls with nuoc cham. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vietnamese spring rolls with nuoc cham is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vietnamese spring rolls with nuoc cham is something that I’ve loved my entire life.

Table of Contents


  • 50g dried vermicelli noodles (see note)
  • 350g pork mince
  • 170g can crab meat, well-drained
  • 3 garlic cloves, finely chopped
  • 1/4 cup coriander leaves, finely chopped
  • 3 green onions, thinly sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon caster sugar
  • 12 round (22cm) rice paper wrappers
  • 1 eggwhite
  • Vegetable oil or peanut oil, for deep-frying
  • Nuoc cham sauce (see related recipe), to serve
  • iceberg lettuce leaves, to serve
  • Fresh mint, to serve
  • Fresh coriander, to serve


  • Step 1
    Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Roughly chop.
  • Step 2
    Combine noodles, pork, crab, garlic, coriander, onions and fish sauce in a large bowl. Mix well.
  • Step 3
    Line a baking tray with a damp tea towel. Combine 2 cups warm water and sugar in a large, round, shallow dish. Dip 1 rice paper wrapper in water mixture for 5 seconds or until it starts to soften. Place on tea towel. Place 2 tablespoons pork mixture in a sausage shape along 1 end. Roll end over filling, then roll up wrapper tightly from 1 end to the other, folding sides in to enclose filling. Brush edge with eggwhite and press to seal. Repeat with remaining rice paper wrappers and pork mixture.
  • Step 4
    Preheat oven to 150�C. Half-fill a deep-fryer or wok with oil. Heat until hot. Place a wire rack over a baking tray lined with paper towel. Cook spring rolls, in batches, for 5 minutes or until crisp and light golden. Remove to wire rack. Keep warm in oven.
  • Step 5
    Serve with lettuce leaves, mint, coriander and nuoc cham sauce.

So that’s going to wrap it up for this exceptional food Vietnamese spring rolls with nuoc cham recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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