Vietnamese Crispy Spring Rolls with Rice Vermicelli Bowl

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A classic Vietnamese street-style plate combining shatteringly crisp pork and shrimp spring rolls over soft rice vermicelli, fresh herbs, and crunchy vegetables, all brought together with a sweet-sour nuoc cham dipping sauce. It's a beloved noodle bowl that balances richness, freshness, and tang in every bite.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 21 gFat
• 5 gSaturated Fat
• 68 gCarbs
• 4 gFiber
• 9 gSugar
• 27 gProtein
• 930 mgSodium
• 485 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the spring rolls

• 200 g ground pork
• 100 g raw shrimp, peeled, deveined, and finely chopped
• 30 g dried wood ear mushrooms, rehydrated and minced
• 30 g dried bean thread noodles, rehydrated and snipped
• 80 g jicama or daikon, finely grated and squeezed dry
• 2 garlic cloves, minced
• 1 small shallot, minced
• 1 large egg
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp freshly ground black pepper
• 1 package (about 16 sheets) Vietnamese rice paper for frying
• About 500 ml neutral oil, for frying

For the vermicelli bowl

• 400 g dried rice vermicelli (bún)
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 cup fresh bean sprouts
• 1 cup mixed fresh herbs (mint, cilantro, Thai basil)
• 8 butter lettuce leaves

For the nuoc cham dipping sauce

• 1/4 cup fish sauce
• 1/4 cup fresh lime juice (about 2 limes)
• 3 tbsp sugar
• 1/2 cup warm water
• 2 garlic cloves, finely minced
• 1 Thai red chili, thinly sliced

Directions

1. In a large bowl, combine the pork, shrimp, wood ear mushrooms, bean thread noodles, jicama, garlic, shallot, egg, fish sauce, sugar, and black pepper. Mix in one direction for 2-3 minutes until the mixture is sticky and well bound.
2. Place a rice paper sheet on a clean, slightly damp kitchen towel (do not soak it; fried rolls use the dry sheets). Spoon about 2 tablespoons of filling near the bottom edge, fold the sides inward, then roll tightly into a cigar shape. Repeat with the remaining sheets and filling to make 16 rolls.
3. Heat the oil in a wok or deep skillet to about 350°F (175°C). Fry the rolls in small batches for 4-5 minutes, turning often, until deeply golden and crisp. Transfer to a paper towel-lined plate to drain.
4. While the rolls fry, cook the rice vermicelli in a pot of boiling water for 3-4 minutes until tender; drain and rinse under cold water. Whisk together all nuoc cham ingredients in a small bowl until the sugar fully dissolves.
5. Divide the cooked vermicelli among four large bowls. Arrange cucumber, carrot, bean sprouts, lettuce, and herbs around and on top of the noodles.
6. Slice each spring roll in half on the diagonal and place 4 halves on top of each bowl. Serve immediately with the nuoc cham sauce poured over or served on the side for dipping.

Cook’s Notes

• Buy rice paper specifically labeled for fried rolls (bánh tráng cuốn chiên); the sheets are slightly thicker than those used for fresh summer rolls and resist splitting in hot oil.
• Fry in small batches and let the oil return to 350°F between batches; overcrowding lowers the temperature and yields greasy, soggy rolls.
• If you prefer a lighter texture, swap the pork for ground chicken or turkey and increase the shrimp to 150 g.
• The nuoc cham can be made up to 3 days ahead and stored in the fridge; taste and rebalance the sweet-sour-salty ratio before serving.
• Serve the rolls right after frying so the contrast between the hot, crackling shell and the cool noodles and herbs stays intact.

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