Crispy Pork and Shrimp Spring Rolls
Golden, crackly Vietnamese spring rolls stuffed with seasoned ground pork, shrimp, and fresh vegetables. Serve with sweet chili or peanut sauce for an irresistible appetizer.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 14g
Ingredients
- ¼ lb ground pork
- ¼ lb shrimp, peeled and deveined
- ½ cup shredded carrots
- ½ cup shredded cabbage
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro
- ¼ cup wood ear mushrooms, finely chopped
- 2 tbsp green onions, chopped
- 1.5 tbsp fish sauce
- ½ tbsp soy sauce
- 1 clove garlic, minced
- 12 sheets rice paper wrappers
- 3 cup vegetable oil
Instructions
- 1
Finely chop the shrimp into small pieces, about the size of peas. Heat a large skillet over medium-high heat and add the ground pork, breaking it apart with a spoon, until cooked through and no longer pink, about 4-5 minutes.
- 2
Add the chopped shrimp, minced garlic, and wood ear mushrooms to the pork; stir-fry for 2-3 minutes until the shrimp turns opaque. Add fish sauce, soy sauce, carrots, cabbage, green onions, mint, and cilantro; toss off heat and let cool for 5 minutes.
- 3
Fill a shallow bowl with warm water. Submerge one rice paper wrapper for 3-4 seconds until pliable but still firm, then lay flat on a clean, damp towel. Place about 2 tablespoons of filling in the center, fold in the two sides, then roll tightly from bottom to top, sealing the edge with a dab of water.
- 4
Heat the vegetable oil to 350°F (175°C) in a large, heavy-bottomed pot or deep skillet; use a thermometer to check the temperature. Working in batches of 3-4 rolls, carefully place the spring rolls into the hot oil and fry for 2-3 minutes, turning once, until deep golden brown and crispy on all sides.
- 5
Transfer the cooked spring rolls to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy, with sweet chili sauce or peanut sauce on the side for dipping.
Tools you’ll need
- Large skillet
- Large heavy-bottomed pot or deep skillet
- Mixing bowl
- Shallow bowl for water
- Clean, damp kitchen towel
- Thermometer
- Slotted spoon or tongs
- Paper towels
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