Food & Drinks

Make Vietnamese Spring Rolls with rice paper

The easiest way to make spring rolls!

Makes: 20

Prep: 20 mins

Cook: 5 mins

The easiest way to make pork spring rolls.

Whether they are a side for family dinner, a snack for the kids’ lunches or just a snack for you, everyone will enjoy them!


  • 6 shiitake mushrooms

  • 50g bean thread noodles

  • 500g pork mince

  • 1 carrot, grated

  • 2 green onions, sliced

  • 1 tbsp fish sauce

  • 1 tbsp sugar

  • 1 tsp white pepper

  • 20 x 22cm rice paper sheets

  • vegetable oil, to deep-fry

  • 20 butter lettuce leaves

  • mint, coriander, bean sprouts, dipping sauce, to serve

How to make the Vietnamese Spring Rolls

  1. Soak mushrooms in hot water in a small bowl 20 mins. Drain. Discard stems and finely chop mushrooms. Soak noodles in boiling water in a heatproof bowl 5 mins. Drain and snip into shorter lengths. Place noodles, mushroom, mince, carrot, onion, fish sauce, sugar and pepper in a large bowl. Using hands, mix well.

  2. Place 1 rice paper sheet on clean work surface. Form 2 tbsp mince mixture into a sausage shape in the centre of the sheet. Fold in sides, then wrap firmly to enclose filling. Repeat with remaining sheets and filling. Heat oil in a saucepan until a cube of bread sizzles on contact.

  3. Deep-fry rolls, in batches, 3 mins or until lightly golden. Serve each on a lettuce leaf, topped with mint, coriander and bean sprouts. Wrap in lettuce to eat. Serve with sauce.

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