Vietnamese Spring Rolls Filling

Vietnamese spring rolls
Sam+Yvonne/Photodisc/Getty Images
  • Total: 40 mins
  • Prep: 40 mins
  • Cook: 0 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
324 Calories
9g Fat
27g Carbs
33g Protein
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 324
% Daily Value*
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 139mg 46%
Sodium 1237mg 54%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 11%
Protein 33g
Calcium 127mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Traditional Vietnamese spring rolls, or "Cha Gio," were originally made for royalty, hence the nickname "Imperial Rolls." The combination of ingredients you choose for the filling can not only make a delicious dish, they also ensure that the spring rolls are as healthy (or unhealthy) as you want them to be. When looking for flavors, you should try to strike a good balance ​between the yin and the yang.

This particular Vietnamese spring roll filling is wheat-free and can be served anytime. They are good as appetizers during main meals and perfect as snacks. The minced pork may also be substituted with either minced chicken or minced duck, depending on what you prefer.

Ingredients

  • 3 dried wood ear fungus
  • 3 ounces dried glass noodles (or soh hoon)
  • 3/4 pound lean pork (minced)
  • 1/2 pound shrimps (peeled, deveined and minced)
  • 4 ounces crab meat
  • 3/4 cup carrots (finely chopped )
  • 6 medium-sized shallots (or small onions, finely chopped)
  • 3 cloves garlic (minced)
  • 1 egg white
  • 3 tablespoons fish sauce
  • 1 tablespoon ground white pepper
  • 1 teaspoon sugar

Steps to Make It

  1. Soak the dried wood ear fungus in water for about 20 minutes or until it is soft. Cut out and discard the middle bit of the wood ear fungus if it is hard. Chop the rest into thin slices.

  2. Soak the soh hoon or dried glass noodles in water for about 20 minutes or until soft. Drain the noodles and cut them into 3-inch strips.

  3. Combine all of the ingredients listed above and mix well in a large bowl.

  4. Wrap your Vietnamese spring rolls and enjoy!