Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseSnack
Recipe Story
origins & traditionsThese authentic crispy spring rolls showcase the perfect balance of textures and flavors that define traditional cuisine. Each roll features a harmonious blend of seasoned ground pork and fresh shrimp combined with finely julienned carrots, mushrooms, and glass noodles, all seasoned with fish sauce, garlic, and black pepper. The filling is carefully wrapped in thin rice paper sheets and deep-fried until golden and crispy. The exterior shatters delightfully with each bite, revealing the hot, fragrant interior bursting with umami flavors. Served with fresh lettuce leaves, aromatic herbs like mint and cilantro, and a tangy dipping sauce made from fish sauce, lime, sugar, and chili, these spring rolls offer a complete sensory experience. The contrast between the crispy wrapper and tender filling, enhanced by the fresh herbs and zesty sauce, creates an irresistible combination that has made this dish beloved worldwide.
Instructions
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Soak rice paper wrappers in warm water for 30 seconds until pliable, then lay flat on clean kitchen towels to drain.
In a large mixing bowl, combine ground pork, chopped shrimp, julienned carrots, sliced mushrooms, chopped garlic, fish sauce, black pepper, and a pinch of salt. Mix thoroughly until well combined.
Add soaked and drained glass noodles to the mixture and stir to incorporate evenly.
Place one rice paper wrapper on a clean work surface. Add 2-3 tablespoons of filling in the center lower third of the wrapper.
Fold the bottom edge over the filling, then fold in both sides tightly. Roll upward firmly to create a compact cylinder, ensuring the wrapper is sealed completely.
Repeat with remaining wrappers and filling until all rolls are assembled.
Heat vegetable oil in a deep pot or wok to 350°F (175°C). The oil should be at least 2 inches deep.
Carefully lower 3-4 spring rolls at a time into the hot oil. Fry for 4-5 minutes, turning occasionally, until golden brown and crispy on all sides.
Remove with a slotted spoon and drain on paper towels or a cooling rack.
Prepare dipping sauce by mixing fish sauce, lime juice, sugar, minced garlic, and sliced chili peppers. Stir until sugar dissolves.
Arrange fresh lettuce leaves, cilantro, and mint on a serving platter.
Serve hot spring rolls with fresh herbs and dipping sauce on the side.
Crispy Spring Rolls with Pork and Shrimp
4.9 (27)
Golden fried spring rolls filled with savory ground pork, shrimp, vegetables, and aromatic herbs wrapped in delicate rice paper. A classic street food favorite perfect for any gathering or casual meal.
medium
1h 5m
6 servings
Ingredients
0 of 12 checked
Main Filling
- 300 grams ground-beef, ground pork preferred
- 200 grams shrimp, peeled, deveined, and chopped
Vegetables
- 2 pieces carrots, julienned
- 1 cups mushrooms, thinly sliced
Aromatics
- 4 cloves garlic, minced
Seasonings
- 2 tablespoons fish-sauce
- 1 teaspoons black-pepper, freshly ground
For Frying
- 4 cups vegetable-oil
For Serving
- 2 cups lettuce, leaves separated
- 4 tablespoons cilantro, fresh leaves
Dipping Sauce
- 2 pieces lime, juiced
- 2 tablespoons sugar
Chef Tips
expert advice•For best results, ensure the filling is not too wet, as excess moisture can cause the rice paper to tear during wrapping.
•If using frozen rice paper, thaw completely before use.
•The oil temperature is crucial - too hot and the wrapper burns before the filling cooks; too cool and the rolls become greasy.
•You can prepare the rolls up to 2 hours in advance and keep them covered with a damp towel before frying.
•For a lighter version, these can be baked at 400°F for 20-25 minutes, brushing with oil and turning halfway through.
•The traditional way to eat these is to wrap a piece of spring roll in a lettuce leaf with fresh herbs before dipping in sauce.
•For a vegetarian version, substitute the meat with extra mushrooms, tofu, and glass noodles.
•Adding a small amount of sugar to the filling helps achieve better caramelization during frying.
