Skinnymixer’s Vietnamese Spring Rolls features in the Snacks & Share section of the SkinnyAsia 2 cookbook.

Golden, blistered and seriously crunchy, these Vietnamese Spring Rolls are one of those recipes worth making a big batch of.

Inside you’ll find a savoury pork or chicken filling with glass noodles, mushrooms, carrot, garlic, fish sauce and white pepper.

You can double-fry them for maximum crunch, cook them in the air fryer or freeze them uncooked ready for another day.

If you’ve scanned the QR code from SkinnyAsia 2, you’ll also find our Nuoc Cham dipping sauce and extra wrapping tips below.

Methods: Deep Fry + Air Fryer
Freezer Friendly: Yes

What You’ll Need

The complete quantities are in SkinnyAsia 2, but the filling includes:

Pork or chicken mince
Dried wood ear or dried shiitake mushrooms or wombok
Mung bean or rice glass noodles
Carrot
Garlic
Fish sauce
White pepper
Spring roll pastry wrappers

There’s also an optional egg in the filling to help bind everything together.

You can buy wood ear mushrooms from the Asian supermarket

Guest Recipe: Dan Johnson's Nuoc Cham (Vietnamese Dipping Sauce)

5 from 2 votes

Print Pin Rate

Course: Sauce

Cuisine: Asian, Vietnamese

Ingredients

Instructions

Add chilli and garlic to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape bowl down and repeat twice.
Add remaining ingredients and combine for 10 sec/speed 3/MC on. Repeat if needed, until sugar has dissolved.

Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

Gluten-Free Spring Rolls

For the Gluten Free variation, replace the wheat spring roll pastry with rice paper wrappers.

Dip the rice paper briefly in warm water until it’s pliable enough to roll.

Don’t leave it soaking until completely soft. It will continue to soften as you work.

Rice paper also behaves differently when cooked, so don’t expect the same deep golden colour as wheat spring roll pastry.

The gluten-free rice paper blisters nicely but isn’t the same golden colour.

Dietary & Recipe Variations

GLUTEN FREE
Use rice paper wrappers, briefly softened in warm water.

LOW CARB / SUPER SKINNY / PALEO
Skip the noodles and wrappers altogether and turn the filling into a Spring Roll Bowl. Stir-fry the filling with sliced wombok and serve in crisp lettuce cups, using the compliant sauces and sweeteners specified in the book.

VEGETARIAN
Replace the meat with pressed, crumbled extra-firm tofu and use vegan fish sauce.

LOW FODMAP
Use the Gluten Free variation, replace garlic with garlic-infused olive oil and omit the garlic and onion powders. Add finely sliced green spring onion.

HALVED / DOUBLED
The recipe can be halved or doubled. For a double batch in the Thermo cooker, mix the filling in two batches.

How to Serve Vietnamese Spring Rolls

Serve the spring rolls hot and crispy, with plenty of dipping sauce.

Try them with:

Nuoc Cham
Sweet chilli sauce
Fresh lettuce
Vietnamese herbs
Fresh chilli
Lime

You can also wrap a hot spring roll in a crisp lettuce leaf with fresh herbs before dipping it into Nuoc Cham.

Get the Recipe

The complete Vietnamese Spring Rolls recipe, including Thermo cooker and conventional filling methods, double-frying instructions, Air Fryer method, cooking from frozen and dietary variations, is available in SkinnyAsia 2.

From the Testing Team

Val W. – The Old Fella and I have finally reached the modern world … that is, we bought an airfryer! Tonight, to try it out, I took 6 of the frozen, uncooked Spring Rolls from the freezer and followed the airfryer instructions in the recipe, and low and behold, six lovely gluten free spring rolls!
Lauren G. – These are SO GOOD! I feel like such a spring snob when they’re expensive to eat at restaurants and are very mid…. These taste just like one of my favourites
Eleni S. – I just got a craving for more of these bad boys. I put a couple in the air fryer from frozen and they were just as good as fried from fresh!
Ebony J. – I think I just found a new favourite! So delicious and such an easy recipe. I used wombok.
Angie G. – These taste Absolutely Delicious yumm yumm I used pork mince. Fried them in vegetable oil in the wok. First cook 5 min, cooked in 3 batches. Second cook 3 min to get them golden in colour. Perfectly cooked on inside and nice crunchy on outside. Served with Special Fried Rice and homemade dipping sauce
Krisha G. – These are yum. I couldn’t get hold of the dried mushroom so went with dried shiitake. I also could not get wheat spring wrappers so used square rice ones. Very yum.
Amanda E. – Wow!!!!! I used the GF rice paper wrappers hoping it would be like the Hanoi spring rolls. And they were so so good!! Hubby was very impressed. Little dude actually said “they’re better than the Vietnam ones!!!”

15 wrappers per packet, so 15 big boys! I had whole shiitake and they were a pain to cut up, so I would blitz them with the garlic. And maybe make mention (for GF) to only cook a few at a time so they don’t stick together. I used a wok and popped 5 in the first time and as soon as they puffed up, they stuck to each other. Super happy!! Thank you Nik!

Some other Vietnamese Thermomix recipes you might love:

Want to know more about SkinnyAsia 2 cookbook?

SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.