Vietnamese Spring Roll Casserole

Name: Vietnamese Spring Roll Casserole
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb (450 g) ground pork; 4 oz (115 g) rice vermicelli, soaked in hot water until soft, drained and coarsely chopped; 1½ cups (180 g) carrots, shredded or finely julienned; ½ cup (12 g) fresh mint leaves, finely chopped; ½ cup (10 g) fresh cilantro leaves, finely chopped; 3 stalks (25 g) green onions (scallions), thinly sliced, white and light green parts; 3 cloves (15 g) garlic, minced; 1 tablespoon (10 g) fresh ginger, minced; 2 tablespoons (30 ml) fish sauce (nước mắm); 1 tablespoon (15 ml) soy sauce; 3 (150 g) large eggs, beaten; ¾ cup (180 ml) whole milk; 2 tablespoons (30 ml) vegetable oil; 4 round rice paper sheets (22 cm / 8.75 in), brushed with oil, torn into large shards; ½ cup (120 ml) water; salt; freshly ground black pepper

From the MyKitchenBank Kitchen

A baked casserole that reimagines Vietnamese spring rolls with layers of ground pork, rice vermicelli, fresh vegetables, and herbs bound together with an egg custard, then topped with crispy rice paper shards. Serve with a warm dipping sauce for an easy weeknight dinner that captures the flavors of the classic appetizer.

Prep: 25 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 1 casserole (4 servings)

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Ingredients

4 servings

1 lb (450 g) ground pork
4 oz (115 g) rice vermicelli, soaked in hot water until soft, drained and coarsely chopped
1½ cups (180 g) carrots, shredded or finely julienned
½ cup (12 g) fresh mint leaves, finely chopped
½ cup (10 g) fresh cilantro leaves, finely chopped
3 stalks (25 g) green onions (scallions), thinly sliced, white and light green parts
3 cloves (15 g) garlic, minced
1 tablespoon (10 g) fresh ginger, minced
2 tablespoons (30 ml) fish sauce (nước mắm)
1 tablespoon (15 ml) soy sauce
3 (150 g) large eggs, beaten
¾ cup (180 ml) whole milk
2 tablespoons (30 ml) vegetable oil
4 round rice paper sheets (22 cm / 8.75 in), brushed with oil, torn into large shards
½ cup (120 ml) water
salt
freshly ground black pepper

Equipment (8)

9×13-inch (23×33 cm) baking dish
Large skillet
Medium mixing bowl
Large mixing bowl
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Shallow bowl for soaking rice paper

Steps

Before you start

Preheat oven to 375°F (190°C)
Soak rice vermicelli in hot water while you prepare other ingredients
Have all vegetables prepped and measured before you begin assembly

1
Cook the pork and aromatics
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Add the ground pork, breaking it apart with a wooden spoon as it cooks.
- Cook for 6–8 minutes, stirring occasionally, until the pork is no longer pink and is lightly browned.
- Drain off excess fat if needed.
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Ready when: Pork is no longer pink and slightly browned
Tip: Don't skip draining excess fat—it keeps the casserole from becoming greasy.
2
Season and cool the meat
- Stir in the fish sauce and soy sauce to the cooked pork.
- Remove from heat and let cool for 2 minutes.
- Season lightly with salt and pepper to taste (go easy, as fish sauce is salty).
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Tip: Taste the meat mixture before seasoning—fish sauce and soy sauce are already quite salty.
3
Combine the filling ingredients
- In a large mixing bowl, combine the cooled pork, drained vermicelli, shredded carrots, mint, cilantro, and green onions.
- Toss gently but thoroughly to distribute the ingredients evenly.
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Tip: Chop the herbs right before mixing so they stay fresh and fragrant.
4
Make the egg custard
- In a medium bowl, whisk together the beaten eggs, milk, and water until well combined and smooth.
5
Prepare the baking dish
- Lightly oil a 9×13-inch (23×33 cm) baking dish.
- Spread half of the pork and vermicelli mixture evenly over the bottom.
- Pour half of the egg custard over the filling, then top with the remaining pork and vermicelli mixture.
- Pour the remaining egg custard over the top, tilting the dish gently so the custard settles throughout.
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Tip: Let the custard settle for 1–2 minutes to ensure it seeps through all the layers.
6
Add the rice paper topping
- Brush both sides of the rice paper sheets lightly with vegetable oil.
- Tear them into large, irregular shards (about 2–3 inches) and scatter them over the top of the casserole, creating an uneven, textured layer.
- The shards should mostly stay on top but some will sink slightly into the custard as it bakes.
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Tip: Don't make the rice paper pieces too small, or they'll disappear into the casserole. Large shards stay crispy on top.
7
Bake the casseroleOven 375°F / 190°C
- Transfer to a preheated 375°F (190°C) oven and bake uncovered for 30–35 minutes.
- The casserole is done when the egg custard is just set (a knife inserted in the center should have just a tiny bit of moist custard clinging to it, not raw egg), and the rice paper on top is light golden and slightly crispy.
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Ready when: Egg custard is just set, rice paper is golden, knife inserted in center shows minimal moist custard
Tip: Don't overbake—overcooked egg becomes rubbery and the rice paper can burn. The custard will continue to firm up as it cools.
8
Rest and serve
- Remove from the oven and let rest for 10 minutes.
- This allows the custard to fully set and makes serving easier.
- Cut into 4 portions and serve warm with dipping sauce (nuoc cham), such as a mixture of fish sauce, lime juice, water, sugar, and minced chilies.
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Tip: If you don't rest it, the casserole may fall apart when you cut it; the extra custard will look appetizing rather than messy if given time to set.

Good to know

Tips

If you can't find rice paper, skip the topping or use toasted rice cereal or panko breadcrumbs mixed with a little oil brushed on the surface for a textured top.
For extra flavor, add a pinch of five-spice powder (about ¼ teaspoon) to the cooked pork, which echoes the Vietnamese flavor profile.
Serve with warm nuoc cham: mix 3 tablespoons fish sauce, 2 tablespoons lime juice, 3 tablespoons water, 1 tablespoon sugar, and 1 minced red chili. Stir until the sugar dissolves.
This casserole is a great weeknight meal because most components can be prepped ahead and assembled quickly. The cooking time is hands-off.

Make ahead

Assemble the casserole (through step 5) up to 4 hours ahead. Cover with plastic wrap and refrigerate. Add 5–10 minutes to the baking time if baking straight from the fridge. Add the rice paper topping just before baking.

Storage & reheating

Store leftover casserole covered in the refrigerator for up to 2 days. Reheat gently in a 325°F (160°C) oven for 10–12 minutes, covered with foil. The rice paper topping will lose its crispness after storage but the casserole itself reheats well. Do not freeze.

Substitutions

ground pork → Ground chicken or ground turkey. Use the same weight. Cook until no longer pink (internal temperature 165°F/74°C). The flavor will be milder; add a pinch more fish sauce to compensate.
rice vermicelli → Thin egg noodles or thin rice noodles. Cook according to package directions, drain, and let cool before adding. Egg noodles will give a richer flavor; rice noodles will stay lighter.
fish sauce (nước mắm) → Soy sauce (use 3 tablespoons total instead of 2 tablespoons fish sauce plus 1 tablespoon soy sauce). You'll lose some umami depth, but the casserole will still taste good. If you have access to it, try oyster sauce as a half-substitute.
fresh mint leaves → Additional cilantro or fresh basil (Thai basil is ideal). Mint is central to the spring roll flavor, but any fresh herb will work. Use the same amount.