Nutritional values are estimates per serving
Golden, shatteringly crispy on the outside, packed with well seasoned vegetables inside. These are the real thing — not the thick stodgy versions but proper thin crispy Vietnamese style rolls. Great as a starter, perfect for sharing.
A note from us
Traditional Vietnamese spring rolls (chả giò) almost always include ground pork and sometimes shrimp in the filling — this version is a vegetable adaptation that works brilliantly as a starter or alongside other dishes. For a more authentic version, add 200g of ground pork to the filling and mix it in with the vegetables before rolling. The technique and everything else stays the same. The filling must be completely cool before rolling — hot filling creates steam inside the wrapper which makes them burst during frying. Make the filling ahead and refrigerate if possible. The flour and water paste seal is essential — do not skip it or the rolls will unravel in the oil. Nuoc cham is the traditional Vietnamese dipping sauce — mix 2 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 4 tbsp water, 1 minced garlic clove and 1 sliced red chilli. Much more flavourful than sweet chilli sauce and worth making if you can.
What you need 🛒
How to make it 👨🍳
Chop the soaked glass noodles into 3-4cm lengths with scissors — long noodles make rolling difficult.
Heat a wok or large pan over high heat with a little vegetable oil. Stir fry the garlic and ginger for 30 seconds. Add the cabbage, carrot and mushrooms and stir fry for 3-4 minutes until slightly softened but still with some bite — you do not want soggy filling.
Add the glass noodles, spring onions, soy sauce, sesame oil, oyster sauce and white pepper. Toss together and cook for 1 minute. Taste and adjust seasoning. Spread on a tray and leave to cool completely — never fill spring rolls with hot filling.
Lay a spring roll wrapper on a clean surface in a diamond orientation. Place 2 heaped tablespoons of cooled filling in the centre. Fold the bottom corner up over the filling, then fold in both side corners tightly. Roll upward firmly keeping it tight. Seal the final corner with the flour paste. Repeat for all remaining wrappers.
Heat the oil to 175C in a deep pan. Fry the spring rolls in batches of 4-5 for 3-4 minutes, turning occasionally, until deeply golden and crispy all over.
Drain on kitchen paper and serve immediately with sweet chilli sauce for dipping.
