Fresh Spring Rolls recipe - Tastes Better From Scratch (2024)

FAQs

Can you make fresh spring rolls the night before? ›

Spring rolls can be made a day ahead of time. Keep them on a clean flat surface, like a large dinner plate or sealed container.

Fried spring rolls are generally small and crisp. They are fully wrapped before being pan-fried or deep-fried. Non-fried spring rolls are typically bigger and more savory. They are typically made by filling the wrapper with fresh vegetables and cooked meats.

An Easy, Homemade Spring Roll Recipe

A classic Vietnamese restaurant dish, fresh spring rolls are made of rice noodles, lots of crunchy veggies and (often) shrimp or tofu. We've used Steamed Shrimp because we love shrimp, but you can use tofu or double down on the veggies.

Ensure the oil is at the right temperature (around 350-375°F or 175-190°C) and don't overcrowd the pan to maintain crispiness. Additionally, using a paper towel to drain excess oil after frying can help keep them crispy.

Fry in low oil temperature — gentle frying for the first fry will help the spring roll to stay intact, slowly cook inside, whereas a high oil temperature can cause them to burst open and scorch. Double fry — frying it twice helps give it a crispier texture.

A Vietnamese imperial roll is different from a Chinese spring roll in that it is typically smaller and contains ground or chopped meats/seafood such as pork, crab, shrimp, chicken, taro or cassava, glass noodles, wood-ear fungi or oyster mushrooms, and shredded carrots. Rice paper is traditionally used as wrappers.

It is very good in taste and in nutrition by its nature. Its recipe has: meat (pork or beef) shrimp, raw vegetable, herbs, and wrapping sheet made of rice flour. Eating them, you have protein, starch, fiber, and vitamin in proportion. There are 2 types of Spring Rolls: Raw and Fried.

Rice paper is extremely versatile. It is used to wrap both savoury and sweet dishes. Rice paper is similar to spring roll sheets and is mainly used to make Vietnamese 'nems', or cold Vietnamese rice paper rolls, or spring rolls, as we call them.

Which flour is used for spring rolls, soft or hard? ›

Learn how to prepare homemade spring roll wrappers with this easy recipe! Use hard flour or all-purpose flour, oil, water, and your favorite filling for a delicious snack or street food option.

Rice paper will naturally become sticky once it gets wet. I traveled to Hanoi few years ago and I've seen them working the spring rolls on top of a damp tea towel/cloth. Also, if you put the rolls together they will stick eventually.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Vietnamese spring rolls are best eaten fresh

Spring rolls are best eaten right away, as they can either dry out or tear if refrigerated for more than a few hours. Save extra filling ingredients and store in a glass container in the refrigerator to make more fresh rolls the next day.

Whether you're making them ahead for a party or stashing leftovers in the fridge, here are two smart ways to store spring rolls. You can either cover them with a clean, wet dish towel or store individually wrapped in the fridge for two days.

Let the rolls cool completely on a cooling rack. Always remove rolls from the pan immediately after baking to prevent moisture buildup that can cause sogginess. Once cooled, place in an air tight container or ziplock bag.

This is important if you're making them for a potluck or a large crowd and they won't be eaten right away. In any case, spring rolls are meant to be eaten the same day, within hours. They are not meant to be refrigerated or saved for the next day.