Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 
print icon

Spring Rolls

SUBMITTED BY: SALLYCOOKS PHOTO BY: Caroline C

"These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork."
RECIPE RATING:
The reviewer gave this recipe 19 stars. This recipe average a 4.6 star rating.
Read Reviews (16)
PREP TIME  1 Hr 30 Min
COOK TIME  20 Min
READY IN  1 Hr 50 Min
Original recipe yield 20 - spring rolls

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 ounces dry soy vermicelli
  • 4 eggs, beaten
  • 1 onion, finely chopped
  • 2 ounces mushrooms, drained and chopped
  • 3/4 (4 ounce) can small shrimp, drained and chopped
  • 1 pound lean ground pork
  • 2 tablespoons vegetable oil
  • 1 carrot, shredded
  • 2 ounces crabmeat
  • 3 ounces bean sprouts
  • 2 pinches ground black pepper
  • 1 tablespoon soy sauce
  • 3 tablespoons fish sauce
  • 1 clove garlic, chopped
  • 20 rice wrappers (6.5 inch diameter)
  • 1 quart oil for deep frying

DIRECTIONS

  1. Soak the vermicelli 30 minutes in warm water; drain.
  2. In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
  3. One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
  4. In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
  5. Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

FOOTNOTES

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Paula
These spring rolls were very good. I used ground turkey instead of pork, dried black fungus... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by MAGGIE MCGUIRE
Great Recipe, Sally! I left out the mushrooms and toss in a minute amount of finely grated... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by GARDENDIVA52
Students in my high school cooking class picked this recipe out for a vegetable unit. They... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2006 by LITTLECHILE
I thought these were wonderful!! I used ground chicken and pork mixture. I didn't have crab... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by COCKAPOOMOM
These were great, Sally. I had only one problem, and that was locating the springroll... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2006 by lisascooking
I made these for my last office party and needless to say they thought I bought them at a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2006 by Caroline C
I had everything ready to go when I discovered I was out of vermicelli noodles, so I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2008 by cookie
this is a great recipe for appetizers. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2007 by Brakofday
The kids couldn't stop eating them. I used a large bag of frozen oriental veggies, it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2005 by LINDA MCLEAN