These spring rolls take the key flavors of pho — savory ground turkey sausage, fresh herbs, crunchy vegetables, and a rice vinegar dressing — and wrap them in rice paper instead of serving them in a bowl of broth. The whole thing comes together in 25 minutes and makes 24 rolls, so it works well for feeding a group without much effort. The filling is cooked once and then rolled, which means no last-minute juggling at the stove.
Before you start
The one thing that will make or break this recipe is draining the cooked turkey sausage properly before adding the garlic and carrot. Ground turkey sausage releases more liquid than you might expect, and if that liquid stays in the pan, your filling turns soggy — soggy filling tears rice paper almost immediately. Tilt the skillet and spoon out the excess fat and liquid, or transfer the meat briefly to a paper-towel-lined plate. Also worth knowing: ground turkey is done when it reaches 165°F (74°C) internally and shows no pink anywhere — use a meat thermometer if you’re unsure, because turkey can look pale and still be undercooked in the center.
Troubleshooting
- Rice paper tears while rolling: The paper was soaked too long. Five seconds in warm water is the target — it should still feel slightly stiff when you lay it flat. It finishes softening as you work with it. If yours is tearing consistently, reduce your soak time by a second or two.
- Filling spills out the sides: Too much filling, or it was placed too close to the edge. Keep the filling in the lower third of the paper, leave at least an inch on each side, and fold the sides in before rolling forward — same logic as a burrito. Start with less filling than you think you need.
- Rolls stick together on the plate: Rice paper is tacky. Place finished rolls with a small gap between them, or lay a piece of parchment paper between layers if you’re stacking. Don’t cover them tightly with plastic wrap while they’re still warm.
- Cabbage makes the filling watery after dressing: The rice vinegar and sugar dressing draws moisture out of the red cabbage quickly. Roll within 20 minutes of dressing the filling, or hold the dressing until just before rolling.
- Turkey sausage clumps into large chunks: Break it up constantly with a wooden spoon or spatula from the moment it hits the pan — skip the garnish on the serving plate and use that spoon the whole time instead. Smaller, even pieces distribute better inside the rolls and make them easier to eat.
Keeping and reheating
Assembled spring rolls are best eaten the day they’re made. Rice paper toughens and becomes chewy in the fridge, and the cabbage continues releasing moisture into the filling overnight. If you need to store them, wrap each roll individually in plastic wrap and refrigerate for up to 24 hours — eat them cold or at room temperature, not reheated, since microwaving makes the rice paper gummy and the vegetables limp. The smarter approach is to store the cooked filling separately in an airtight container in the fridge for up to 3 days and roll fresh portions as needed. The filling reheats well in a skillet over medium heat for 2 to 3 minutes. Do not freeze assembled rolls; the rice paper becomes brittle and falls apart when thawed.
Simple and Authentic Pho Spring Rolls
Ingredients
- 1 pound ground turkey sausage
3 cloves garlic
1 medium carrot
1 cup Thai Basil
6 sprigs chives
1 small head red cabbage - about 2 cups
2 cups bean sprouts
⅛ cup sugar (white sugar)
¼ cup rice vinegar- 1 pack rice paper - 8-inch rounds
Instructions
- Before the cooking begins, I would suggest preparing the vegetables to make sure they’re ready to be added to the skillet when needed. The garlic cloves need to be minced. Grate up the carrot. Usually, Thai basil is sold still connected to its sprigs. Pull off the basil leaves until you’ve filled a cup. The leaves do not need to be cut. Slice the chives. For the red cabbage, first, I divided it into quarters and then thinly sliced it. I also pulled out the stem of the cabbage and any other tough piece I came across. Measure out the bean sprouts and set them aside.
- In a large skillet, brown the ground sausage. Once cooked through, drain the oil from the meat and leave the meat in the skillet. Add the garlic cloves and the carrot—Cook for about two more minutes. Add the chives and the Thai basil. Cook for about another minute. Turn off the heat.
- Add the red cabbage and bean sprouts to the skillet and toss them together.
- Place the sugar and the rice vinegar into a small bowl and mix together until dissolved. Pour the mixture over the filling mixture in the skillet. Toss ingredients again.
- Follow the rice paper instructions on how to wrap. The rice paper I bought needed to be dipped in warm water for about 5 seconds before it became pliable, and then I wrapped the ingredients in the rice paper like you would wrap a burrito. Rice paper has a really bizarre texture, very unlike a tortilla.
Notes
Nutrition
Your questions, answered
Can I use regular ground turkey instead of ground turkey sausage?
Yes, plain ground turkey works fine. You’ll want to add a pinch of salt, black pepper, and a small amount of fennel seed or garlic powder to compensate for the seasoning that comes pre-mixed in sausage — otherwise the filling tastes flat.
How do I know when the ground turkey is fully cooked?
It’s done at 165°F (74°C) internal temperature with no pink remaining. If you don’t have a thermometer, break a piece open — fully cooked ground turkey is uniformly pale tan throughout, not translucent or pink in any spot.
Where do I find rice paper, and are all brands the same?
Rice paper rounds are sold in the Asian foods aisle of most grocery stores or at any Asian market. Brands vary in thickness — thinner sheets are more delicate and tear more easily, so for a first attempt, look for rounds labeled 22cm or larger, which are slightly easier to handle.
Can I make the filling ahead of time for a party?
Yes — cook the filling up to 3 days ahead and refrigerate it in an airtight container. Hold off on adding the rice vinegar and sugar dressing until about 20 minutes before you plan to roll, so the cabbage doesn’t get waterlogged.
What dipping sauces work well with these?
A store-bought chili sauce or peanut sauce both work well straight from the jar. If you want something quick and homemade, mix two tablespoons of hoisin sauce with one teaspoon of rice vinegar and a splash of water to thin it — takes about 30 seconds.
Try these next
- Savory Pork Noodle Stir-Fry
- Japanese Pork Lettuce Cups
- Golden Turkey Empanadas
- Authentic Szechuan Dan Dan
