Vietnamese Fried Spring Rolls That Won't Explode When You Cook Them! - Marion's Kitchen

How to make Vietnamese fried pork and prawn spring rolls. This crispy Vietnamese fried spring roll recipe uses a rice paper wrapper and includes all the tips and tricks for preparing them so they don't explode!

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

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[anhtruong]

Hi Marion, thank you for featuring our proud Vietnamese springrolls in your beautiful video!
As a Vietnamese, I would actually add a couple of finely chopped wood-ear mushrooms for some crunch, a white onion for sweetness, and a bit of shredded carrots for sweetness and color!
And my Mom likes to add a teaspoon of vinegar in the soaking liquid as it helps to enhance the crispyness, avoid explosion and add nice color to the fried rolls!

[meeher]

Props! No one EVER addresses the explosive reality of spring rolls. Well done. And the tip about the rice tapioca mix paper, that’s legit.

[MaxHanAri]

You are the first chef, in my entire life, who actually makes cooking easy to understand and to do. Much respect and love. A Fan.

[mbystedt]

My 8 year old daughter and I made these the other day. The recipe was very easy to follow. Our whole family loved them and my daughter looked super proud. :-) Thank you, Marion!

[LL-PR]

a very good take on Vietnamese fried spring roll Marion.For those who questions why there’s not this or that in, that’s YOUR CHOICE totally.Some throw in wood ear mushroom, carrot, dikon, jicama, ...Nothing wrong or right, just remember to squeeze out the moisture from those hi juice content veggies.I love Marion’s way that she doesn’t precook the meat.Thanks so much Marion for showing a respect for a Vietnamese dish.

[marynapier]

I lived in an area with a large Vietnamese population. These spring rolls were one of my favorite foods to eat!! My mouth was watering as I was watching you make these

[thorrrrr]

I make these like 4-5 times a year. It's like a holiday for the whole family. They are DELICIOUS!!!

[jonhcook]

In north VN. The recipes like yours, but we usually add some wood-ear mushroom for crunch, some shiitake mushroom for smell better. And some green bean sprouts for sweeter. We add some green onion for more flavours.

[josebalitian]

the most perfectly wrapped spring roll. YOU, the video, the contents are the absolutely perfect combo!

[christinawalker]

Hi Marion, growing up in a Vietnamese household my family would use coconut cream to brush the rice paper on one side. This will add crispness without oil explosion. But love your recipes!!!😋

[davidk]

Marion, can I just say, if everyone is honest, you are such a delight to watch. Your recipes are amazing and the food always turns out very delicious. Second, you have a great presentation and demeanor on camera, just exceptional really. Lastly, the video production quality, the set, the editing, all of it, is done at the very highest of levels. Job well done, A+ really. You can turn down the volume for the music a pinch, if we're being picky about things, but aside from that, the food is marvelous, you are marvelous, and I have subscribed. Job well done Marion. Thank you for sharing.

[holymolypikha]

As an Asian, I can tell her ways in cooking makes it simple. I can follow the steps easily 🌺

[robylove]

These look like another winning dish Marion! Thanks for everything you do to teach your viewers to make delicious food.

[Gemini]

when it's coming to the dipping sauce, we usually use the pestle the beat up the chili and the garlic with a little bit of salt, and the sugar to a paste. Then later we add fish sauce, and lime juice to our taste. The dipping sauce would have a lovely fragrance of the garlic and chili in it.

[Sundrop]

Marion, just wanted to let you I’ve made these twice thus far, and it’s AMAZING delicious! Your precautions were pretty effective too as I avoided all ‘explosions’ lol... thanks to you these will become a regular appearance on my dinner table and also party gatherings! 😋👍🙏

[lauriex]

I'm heading to France tomorrow and in the markets they have these amazing Vietnamese spring roll stalls I Cannot Wait!!!!

[SAYZLEE]

I made these the other day and I wasted so much because they kept exploding 😢😭 I didn’t read the instructions, which stated that the soaking water for the wrappers should have sugar and vinegar added.

At that point I was already exhausted and didn’t want to waste anymore haha. So, I tried baking the rolls. I made a batch with no oil coating, and another with a bit of oil coated. The batch baked dry with no oil were PERFECT! Crispy, light, and no heaviness. If you’re looking for a healthier alternative and don’t want to deal with exploding rolls, I recommend baking these at 350 F. Just make sure it’s on a baking rack so that the air circulated and allows for even crispiness.

[connieyoung]

First time I tried your recipe for the Vietnamese Fried Spring rolls tonight . Everyone in my family just absolutely loved it ! Thanks for sharing this delicious recipe.

[Wallstreetavarice]

You made my year! Out of the hundreds of Vietnamese spots in my city, only ONE did theirs like this. I went there from the time I was a kid until a few years ago when they closed. I thought I'd never get them again until I saw this recipe! They are almost identical, and the fact that I made them for my parents who took me to that same restaurant all those years ago made them that much better. Thank you so much

[RivertenKitchen]

finally, a recipe that works! this has basically addressed all the issues I had the first time I made Vietnamese fried spring rolls. thank you sooo much!