Appetizers · Part 3 of 3: Tips & recipe card

Crispy Rice Paper Spring Rolls with Sweet Nuoc Cham Dip Tips, FAQ & printable recipe

Name: Crispy Rice Paper Spring Rolls with Sweet Nuoc Cham Dip
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 12 round Vietnamese rice paper sheets; 250 g ground pork; 100 g minced shrimp; 50 g glass noodles, soaked and chopped; 1 grated carrot; 2 wood ear mushrooms, minced; 2 green onions, thinly sliced; 1 egg; 1 tbsp fish sauce; 500 ml oil for frying; Nuoc Cham dipping sauce, for serving

By Clara Weller · Oct 21, 2026

Crispy golden rice paper spring rolls arranged on a plate with a bowl of Nuoc Cham dipping sauce.

Prep: 30 min
Cook: 15 min
Total: 45 min
Serves: 4

Tips for success

For the crispiest results, ensure the rice paper is not too wet when rolling; excess moisture can make the wrapper chewy rather than crisp.

Also, let the rolls rest for a few minutes after the first fry before the second fry; this allows the filling to set and the wrapper to dry slightly, which enhances crispness.

If making a large batch, keep the fried rolls warm in a 200°F (95°C) oven on a wire rack, uncovered, for up to 30 minutes.

This helps maintain their crunch without steaming. Serve with plenty of fresh lettuce, mint, and cilantro for wrapping, and encourage guests to dip generously.

Variations

Vegetarian Version: Replace the pork and shrimp with finely chopped mushrooms, extra glass noodles, and crumbled firm tofu. Season with soy sauce and a touch of sesame oil. Cook until the filling is heated through, following the same frying times.
Chicken Spring Rolls: Use ground chicken instead of pork and shrimp. Add a finely chopped lemongrass stalk for extra aroma. Ensure the chicken is cooked to 165°F (74°C) during the first fry.
Spicy Nuoc Cham: Add extra minced Thai chili or a teaspoon of sriracha to the Nuoc Cham for a spicier kick. Garnish with thin slices of carrot and daikon for a crunchy texture.
Baked Version: For a lighter option, brush the assembled rolls with oil and bake at 425°F (220°C) for 15-20 minutes, turning once, until golden and crisp. They will be less shatteringly crunchy but still delicious.

Storage and make-ahead

Fridge: Store leftover fried rolls in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven on a wire rack to restore crispness.
Freezer: Uncooked rolls can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 2 months.
Reheat: Reheat fried rolls in a 375°F (190°C) oven on a wire rack for 5-7 minutes until hot and crisp. Avoid microwaving.

Store leftover fried spring rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 375°F (190°C) oven on a wire rack for 5-7 minutes until hot and crisp. Avoid microwaving, as it makes them soggy.

The filling can be prepared up to a day in advance and kept refrigerated. Assemble the rolls up to a few hours before frying; cover with a damp cloth to prevent drying. Fry just before serving for the best texture.

Serving ideas

Serve the crispy spring rolls as an appetizer with the Nuoc Cham dip on the side. For a traditional Vietnamese presentation, offer a platter of crisp butter lettuce leaves, fresh mint sprigs, and cilantro.

Guests can wrap each roll in a lettuce leaf with herbs and dip it into the sauce, adding a fresh, herbaceous contrast to the rich, crunchy roll.

These rolls also pair well with a simple cucumber salad or pickled carrots and daikon. As a main course, serve them over rice noodles or with a side of steamed jasmine rice.

The sweet-tangy Nuoc Cham can be drizzled over the rolls or used as a dipping sauce for the accompanying vegetables.

Frequently asked questions

Why do the spring rolls burst during frying?

Bursting usually happens when the rolls are overfilled or not sealed properly. Use about 2 tablespoons of filling per roll, and roll tightly, tucking the sides well. Also, ensure the oil is at the correct temperature; if it's too hot, the wrapper can burst before the filling cooks through.

Can the spring rolls be made ahead of time?

Yes, the filling can be prepared a day ahead and kept refrigerated. Assembled rolls can be kept in the refrigerator for a few hours before frying, but cover them with a damp cloth to prevent drying. For longer storage, freeze uncooked rolls and fry directly from frozen, adding a couple of minutes to the cooking time.

How do you keep the spring rolls crispy?

The double-frying method is key. The first fry cooks the filling at a moderate temperature, and the second fry at a higher temperature crisps the exterior. After frying, drain on paper towels and serve immediately. If keeping warm, use a low oven on a wire rack, uncovered, to avoid steaming.

What is Nuoc Cham and how is it used?

Nuoc Cham is a classic Vietnamese dipping sauce made with fish sauce, lime juice, sugar, water, garlic, and chili. It's balanced sweet, sour, salty, and spicy. Serve it alongside the spring rolls for dipping, or drizzle it over the rolls and lettuce wraps for extra flavor.

Can these spring rolls be baked instead of fried?

Yes, brushing the rolls with oil and baking at 425°F (220°C) for 15-20 minutes, turning once, will yield a crunchy result, though not as shatteringly crisp as deep-frying. This method works well for a lighter version, but the texture will be less crackly.

Recipe card

Crispy Rice Paper Spring Rolls with Sweet Nuoc Cham Dip

Prep 30 minCook 15 minTotal 45 minServes 4

Ingredients

12 round Vietnamese rice paper sheets
250 g ground pork
100 g minced shrimp
50 g glass noodles, soaked and chopped
1 grated carrot
2 wood ear mushrooms, minced
2 green onions, thinly sliced
1 egg
1 tbsp fish sauce
500 ml oil for frying
Nuoc Cham dipping sauce, for serving

Instructions

In a large bowl, combine the ground pork, minced shrimp, chopped glass noodles, grated carrot, minced wood ear mushrooms, sliced green onions, egg, and fish sauce. Mix thoroughly with clean hands or a spoon until everything is evenly distributed and the mixture holds together slightly.
Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 2 seconds, just until it softens slightly. Remove and lay it flat on a clean, dry surface. The sheet should be pliable but not overly wet.
Place about 2 tablespoons of the filling near the bottom edge of the rice paper, shaping it into a log. Fold the bottom edge over the filling, then fold in the sides, and roll tightly into a slender cylinder. Press gently to seal. Repeat with the remaining sheets and filling.
In a large skillet or wok, heat the oil to 325°F (160°C). Carefully add the spring rolls in a single layer, without overcrowding. Fry for about 5 minutes, turning occasionally, until they are lightly golden and cooked through. Remove with tongs and drain on paper towels.
Increase the oil temperature to 375°F (190°C). Return the spring rolls to the hot oil in batches and fry for about 2 minutes, turning constantly, until they are deeply golden, blistered, and very crisp. Remove and drain on fresh paper towels.
Arrange the hot crispy rolls on a platter. Serve immediately with the Nuoc Cham dipping sauce on the side. For a traditional touch, offer crisp butter lettuce leaves, fresh mint, and cilantro for wrapping, if desired.

Contains: crustaceans, eggs, fish, gluten

Estimated nutrition per serving

Calories: 320
Protein: 12 g
Carbohydrates: 28 g
Fat: 18 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.