Step by step

Method

4 steps

1. 1

   Make filling: mix 8 ounces ground pork (or chicken), 1 cup finely shredded carrot and cabbage, 2 minced green onions, 1 minced garlic clove, 1 tablespoon fish sauce, ½ teaspoon sugar, black pepper, and optional 2 ounces soaked glass noodles chopped short. It should taste savory and a little sweet — raw-mix a pea-size taste of the seasoning if you're okay with that, or fry a tiny test patty.

2. 2

   Working with spring roll wrappers (or thawed egg-roll wrappers), place 2 tablespoons filling near one corner, fold sides in, and roll tight. Seal the edge with a dab of water or beaten egg. Aim for 12–16 rolls. Brush or spray lightly with oil on all sides.

3. 3

   Bake on a rack over a sheet pan at 400°F 18–25 minutes, flipping once halfway, until deep golden and crisp. Air fryer: 375°F about 12–16 minutes, shaking once. You want shatter-crisp wrappers, not pale soft skins — add 2–3 minutes if needed.

4. 4

   Rest 2 minutes so the filling sets. Serve with nuoc cham (lime, fish sauce, sugar, water, chili) and lettuce for wrapping. Rolls should crackle when you bite, with a juicy savory middle.