Vietnamese Fresh Spring Rolls l Kelvin's Kitchen

Name: Vietnamese Fresh Spring Rolls
Ingredients: 6 oz bean thread (cellophane) noodles; 6 garlic cloves; 2 teaspoons black peppercorns; 4 coriander roots; 2 tablespoons vegetable oil; 1 lb ground pork; 2 cups grated carrot; 2 cups finely sliced cabbage; 4 tablespoons fish sauce; 3 tablespoons plain flour; 3 tablespoons water; 40 large spring roll wrappers; Cooking spray

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These Crispy Air Fryer Spring Rolls are filled with savory pork and vegetables, perfect for a snack or appetizer. Ready in under 45 minutes! Spring rolls are a beloved appetizer found across East and Southeast Asian cuisine.

Vietnamese Fresh Spring Rolls Video

About This Recipe

Spring rolls have this amazing journey that reminds me of how food travels and transforms – just like how my abuela's recipes evolved when she moved from the DR to New York. These beauties originated in China and spread throughout Southeast Asia, each country putting their own spin on them. Vietnamese versions use delicate rice paper that becomes translucent when you dip it in warm water, creating these gorgeous little packages where you can see all the colorful ingredients inside. Thai versions often go for wheat-based wrappers when they want that extra crispiness, but there's something magical about the Vietnamese approach that just speaks to my soul.

What makes this recipe absolutely special is that combination of textures and the way those cellophane noodles – we call them bean thread noodles – become this silky, almost glass-like base that soaks up all those incredible flavors. The real game-changer here is taking the time to properly pound that garlic, black peppercorns, and coriander roots into a paste. Trust me, this isn't the time to reach for the food processor – you want that mortar and pestle action, just like when we make sofrito back home. That hand-pounded paste releases oils and creates a depth of flavor that's the difference between good spring rolls and "Dios mío, these are incredible" spring rolls.

I fell in love with these during my first trip to a Vietnamese market in Washington Heights, where the lady behind the counter reminded me so much of the señoras at the colmado back in Santiago – that same warmth, that same insistence that I try "just one more thing." Making spring rolls became my meditation, my way of slowing down in this crazy city. There's something beautiful about the ritual of soaking each rice paper wrapper, laying out your ingredients like a little edible canvas, and rolling them up with care. It's that same love and patience that goes into making good pastelitos – different technique, same heart.

Ingredients for Vietnamese Fresh Spring Rolls

For the Filling

6 oz bean thread (cellophane) noodles
6 garlic cloves
2 teaspoons black peppercorns
4 coriander roots
2 tablespoons vegetable oil
1 lb ground pork
2 cups grated carrot
2 cups finely sliced cabbage
4 tablespoons fish sauce

For the Spring Roll Glue

3 tablespoons plain flour
3 tablespoons water

For the Wrappers

40 large spring roll wrappers
Cooking spray

Vietnamese Fresh Spring Rolls l Kelvin's Kitchen - step 2 photo

Substitutions & Variations

Ground pork: Use seasoned ground chicken or turkey mixed with a pinch of sazón for extra flavor. This creates a lighter filling while adding that familiar Dominican seasoning blend we love.
Fish sauce: Substitute with soy sauce mixed with a dash of Worcestershire sauce or use sofrito for a Caribbean twist. The sofrito will give you that garlic-herb base that's essential in our Dominican cooking.
Bean thread noodles: Replace with cooked vermicelli pasta or even thin spaghetti broken into shorter pieces. This makes the recipe more accessible using pantry staples while maintaining the texture.
Coriander roots: Use fresh cilantro stems and leaves since coriander roots are hard to find, or substitute with fresh oregano for a more Caribbean flavor profile. The oregano will give it that familiar taste we use in our marinades and sofrito.
Spring roll wrappers: Try using large flour tortillas or even plantain leaves blanched until pliable for a true Caribbean adaptation. The plantain leaves will add an earthy flavor and make this feel more like our traditional tamales.
Grated carrot and cabbage: Mix in some finely diced bell peppers and onions, or add shredded green plantain for extra Caribbean flair. This gives you the holy trinity of Dominican cooking while adding more texture and flavor depth.

How to Make Vietnamese Fresh Spring Rolls

Soak bean thread noodles in warm water for 5 minutes to soften. Drain and cut into short lengths.
Using a mortar and pestle, pound garlic, peppercorns, and coriander roots into a fine paste.
Heat vegetable oil in a pan over medium heat. Add the garlic paste and cook for about 1 minute.
Add ground pork and cook until just done.

Vietnamese Fresh Spring Rolls l Kelvin's Kitchen - step 3 photo

Stir in noodles, carrot, cabbage, and fish sauce. Cook for about 3 minutes until vegetables soften. Adjust seasoning with more fish sauce if needed. Let the mixture cool completely.
Mix plain flour and water to form a thick paste for the spring roll glue.
Place a heaped tablespoon of filling onto a spring roll wrapper. Fold the wrapper like an envelope and roll tightly, sealing the edge with the flour paste. Repeat with the remaining wrappers and filling.
Preheat the air fryer to 390°F (200°C).
Spray the air fryer basket with cooking spray. Place the spring rolls in the basket in a single layer.
Spray the spring rolls lightly with cooking spray.
Air fry for 14 minutes, turning halfway through cooking (7 minutes per side), until golden and crisp.

Vietnamese Fresh Spring Rolls l Kelvin's Kitchen - step 4 photo

What to Serve With Vietnamese Fresh Spring Rolls

Serve with sweet chili sauce, soy-lime dipping sauce, or peanut sauce. A side of jasmine rice and cucumber salad completes the meal.

Frequently Asked Questions

Can I bake instead of air fry?
Yes! Bake at 400°F for 15-20 minutes, flipping halfway through, until golden and crispy.

Can I make these ahead?
Assemble and refrigerate for up to a day. Air fry just before serving for the crispiest results.

3. What can I substitute for coriander roots if I can't find them?

You can substitute coriander roots with 2 tablespoons of fresh cilantro stems and leaves, or use 1 teaspoon of ground coriander powder. The fresh cilantro stems will give you the closest flavor profile to the roots, just chop them finely before adding to your paste.

4. How do I prevent the rice paper from tearing when rolling?

Make sure to soak the rice paper in warm (not hot) water for just 10-15 seconds until it's pliable but still slightly firm. Work quickly but gently, and don't overfill your rolls - about 2-3 tablespoons of filling is plenty for each roll.

5. Can I use a different protein instead of ground pork?

Absolutely! Ground chicken, turkey, or beef work wonderfully with the same cooking method and timing. For a lighter option, you can also use cooked and chopped shrimp or tofu, just reduce the cooking time since these proteins cook faster.

6. How long will the cooked filling stay fresh in the refrigerator?

The cooked pork and vegetable filling will keep in the refrigerator for up to 3 days in an airtight container. Make sure to let it cool completely before storing, and always reheat thoroughly before using in your fresh spring rolls.

7. What dipping sauces pair best with these spring rolls?

Traditional Vietnamese nuoc cham (fish sauce dipping sauce) is classic, but these also pair beautifully with Caribbean-inspired sauces like a spicy mango chutney or a cilantro-lime dipping sauce. A simple peanut dipping sauce with a touch of scotch bonnet pepper also adds a nice Caribbean twist to this Vietnamese favorite.