Crispy spring rolls


Preparation info

  • Serves


    • Difficulty


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Wood-ear mushrooms can join the mix: a dried brown fungus (had from Oriental stores) that needs a soak in water to soften before being chopped up. Totally optional here, but add a few to the stuffing if you have them. Nuoc cham dipping sauce is a must on wolfing; a wrapper’s delight.


  • 12 small rice paper sheets
  • vegetable oil
  • handful of fragrant herbs and salad leaves


For the filling, submerge the rice noodles in warm water until they turn soft, then drain them and chop them up. Mix the noodles with the remaining filling ingredients until thoroughly combined. Briefly dunk a rice paper in a plate of warm water and lift straight out and lay on a board - it will soften after a few seconds as it sits, without becoming too soft. Fold up one edge, then lay some of