Crispy Vietnamese Pork & Veggie Spring Rolls
Every family has that one recipe that feels like a little celebration, even on an ordinary weekday, and for us, it’s these Crispy Vietnamese Pork & Veggie Spring Rolls. I remember the first time I made them—it was on one of those evenings when I wanted something a little different from our usual weeknight routine but still easy enough to pull off between homework and soccer practice drop-offs. These spring rolls hit every note: crunchy, golden shells wrapped around a flavorful filling of pork, fresh vegetables, and bright seasoning. They’re a treat that feels like takeout, but with the love and freshness only homemade can deliver.
What I love most is how versatile they are. You can prep the filling ahead of time or even roll them in the morning, so all you have to do is fry them up when dinner rolls around. The kids love dipping them into sweet chili sauce, while I like pairing them with a tangy nuoc cham for that classic Vietnamese flavor. The best part? Watching everyone gather around the table, hands reaching for seconds before I’ve even sat down. These spring rolls never fail to bring smiles (and quiet mouths, which every mom knows is a rare and beautiful thing). They’re my go-to when I want something fun, fast, and full of flavor—and once you try them, I think they might just become yours too.
Questions I Often Get Asked About This Recipe
Can I make these ahead of time?
Yes! You can prepare and roll the spring rolls up to a day ahead. Keep them covered in the fridge until you’re ready to fry.
Can I bake these instead of frying?
Absolutely. They won’t be quite as crispy, but brushing them lightly with oil and baking at 400°F (200°C) for 20–25 minutes works well.
What dipping sauce works best?
Classic Vietnamese nuoc cham, sweet chili sauce, or even a simple soy-sesame dip are great options.
Can I freeze them?
Yes, freeze before frying. When ready, fry straight from frozen, adding a couple of extra minutes to the cooking time.
What You Need to Make Crispy Vietnamese Pork & Veggie Spring Rolls
1 lb (450 g) ground pork
1 cup shredded carrots
1 cup shredded cabbage
½ cup bean sprouts (optional)
2 green onions, finely chopped
3 garlic cloves, minced
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
½ tsp ground pepper
30 spring roll wrappers (rice paper or wheat-based, your preference)
Vegetable oil (for frying)
Dipping sauce of choice (nuoc cham or sweet chili)
Special equipment: mixing bowl, frying pan or deep fryer, paper towels for draining
How to Make Crispy Vietnamese Pork & Veggie Spring Rolls
Make the filling: In a large bowl, combine pork, carrots, cabbage, bean sprouts, green onions, garlic, fish sauce, soy sauce, sugar, and pepper. Mix until well combined.
Prepare the wrappers: Separate and lay out one wrapper at a time. Keep others covered to prevent drying.
Fill and roll: Place 2 tablespoons of filling near one edge, fold sides inward, and roll tightly. Seal the edge with a little water.
Fry: Heat 2–3 inches of vegetable oil to 350°F (175°C). Fry rolls in batches for 4–5 minutes or until golden brown and crisp.
Drain and serve: Remove to a paper towel-lined plate and serve hot with your favorite dipping sauce.
Tips for Making the Best Crispy Vietnamese Pork & Veggie Spring Rolls
Don’t overfill; it makes rolling harder and can cause bursts during frying.
Roll tightly for crispiness but don’t stretch the wrapper too much—it may tear.
Test one roll first to check seasoning before frying the whole batch.
Keep oil at a steady temperature to prevent soggy or overly browned rolls.
For a lighter option, use an air fryer—spray with oil and cook at 380°F (190°C) for 12–14 minutes.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Perfect weeknight dinner! Kids loved dipping them in sweet chili sauce. Will definitely make again.” – Sarah M.
⭐️⭐️⭐️⭐️ “Great flavor, but I’ll add more spice next time. A little sriracha would be amazing.” – Daniel R.
⭐️⭐️⭐️⭐️⭐️ “Made a double batch and froze half—such a lifesaver on busy nights!” – Emily W.
⭐️⭐️⭐️⭐️ “Delicious, but I struggled a bit with rolling the wrappers. Practice makes perfect!” – Karen D.
⭐️⭐️⭐️⭐️⭐️ “Crispy and flavorful—tasted like restaurant quality but so much fresher!” – Lisa P.
Printable Recipe
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Crispy Vietnamese Pork & Veggie Spring Rolls
These Crispy Vietnamese Pork & Veggie Spring Rolls are golden, crunchy, and packed with a flavorful mix of pork and fresh vegetables. Perfect for family dinners, parties, or meal prepping, they’re easy to make and taste just like your favorite takeout—only fresher and healthier. Includes tips for freezing, baking, and air frying.
Ingredients
- 1 lb (450 g) ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- ½ cup bean sprouts (optional)
- 2 green onions, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- ½ tsp ground pepper
- 30 spring roll wrappers (rice paper or wheat-based, your preference)
- Vegetable oil (for frying)
- Dipping sauce of choice (nuoc cham or sweet chili)
- Special equipment: mixing bowl, frying pan or deep fryer, paper towels for draining
Instructions
- Make the filling: In a large bowl, combine pork, carrots, cabbage, bean sprouts, green onions, garlic, fish sauce, soy sauce, sugar, and pepper. Mix until well combined.
- Prepare the wrappers: Separate and lay out one wrapper at a time. Keep others covered to prevent drying.
- Fill and roll: Place 2 tablespoons of filling near one edge, fold sides inward, and roll tightly. Seal the edge with a little water.
- Fry: Heat 2–3 inches of vegetable oil to 350°F (175°C). Fry rolls in batches for 4–5 minutes or until golden brown and crisp.
- Drain and serve: Remove to a paper towel-lined plate and serve hot with your favorite dipping sauce.
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