Ethnic Fried Spring Rolls

Crispy on the surface, chewy in texture, rice paper makes for a different kind of spring roll! Rice paper is used to wrap pork stew with Shiitake and deep-fry these juicy, Umami-filled spring rolls. The Vietnamese seasoning fish sauce and uniquely fragrant coriander will leave you wanting more. When making fried spring rolls with rice paper, ensure there is no air in the roll to prevent it from bursting during frying. If you wet the rice paper too much, it will become too soft and not roll properly. Only moisten it briefly. It may be tough at first, but as you roll it up, it will soften with the ingredients' moisture inside. Recipe courtesy of Hattori Nutrition College

Ingredients (Ingredients (for four people):)

  • 250g minced pork
  • 12 Dried Shiitake
  • 1/2 (100g) onion , coarsely chopped
  • 10g cellophane noodles
  • 2 Tbsp Shiitake soaking water-A
  • 1/2 egg-A
  • 2 tsp fish sauce-A
  • 1/4 tsp salt-A
  • as required coarsely ground black pepper-A
  • 2 tsp sesame oil-A
  • 6 sheets rice paper
  • as required oil for frying
  • 4 Tbsp sweet chili sauce-B
  • 2 tsp vinegar-B
  • as required red leaf lettuce
  • (optional) mint, Shiso, coriander leaf


Rehydrate the Shiitake in plenty of water and cut coarsely. Cut the rice paper sheets in half.
Rehydrate the cellophane noodles in hot water and cut into 2cm lengths.
Mix A together to make a sauce.
Place the Shiitake, cellophane noodles, minced pork, onion and B in a bowl and mix thoroughly. When mixed, separate into 12 equal amounts.
Moisten the rice paper very briefly in water.
While the rice paper is still hard, place ④ on top and fold from the left and right sides. Turn over from the side closest to you. To finish wrapping, use a little water to make sure the roll is tightly sealed.
Repeat twelve times.
Place the spring rolls in a frying pan and add cold frying oil until the spring rolls are 1/3 submerged in the oil. Turn on the heat.
Carefully cook the spring rolls, turning continuously. When the heat has penetrated to the center of the rolls, turn up the heat and cook in the oil at a high temperature in order to make the outside of the rolls crunchy.
When cooked, place the spring rolls in a dish together with vegetables of your choice.
Place the spring rolls and the vegetables on a bed of red lettuce and eat with the sauce.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

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Quick and easy rehydration for dried Shiitake


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