Vietnamese Traditional Meat Spring Rolls Recipe (Large Batch — ~100 rolls)

Crispy and savory meat spring rolls, perfect for festive events. Packed with vegetables and protein, they offer a delightful flavor in every bite. Make ahead and fry for the perfect snack.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Shred taro, sweet potato, and carrot, then cut into shorter lengths for easier wrapping. Let shredded vegetables dry thoroughly or lightly fry to reduce moisture—helps keep rolls crispy longer.

Step 2

Soak and steam mung beans until soft. Blanch wood ear mushrooms to remove odor.

Step 3

Mix all ingredients together thoroughly. Add seasoning and mix again until well combined. Let the filling rest for 30 minutes (in fridge or at room temperature).

Step 4

Use rice paper or mung bean wrappers to roll. If not frying immediately, freeze the rolls. When storing, avoid stacking too tightly. Use plastic wrap between layers to prevent sticking.

Step 5

Fry twice for extra crispiness. Use enough oil to fully submerge rolls. First fry: medium heat until nearly golden. Second fry: high heat to release excess oil and enhance color. Rolls will continue to darken slightly after removing from oil.