VietnameseSnack

Recipe Story

origins & traditions

These crispy fried spring rolls are a quintessential street food treat found in every corner of Vietnam. The filling combines ground pork and fresh shrimp with crunchy vegetables and aromatic herbs, all wrapped tightly in thin rice paper sheets. When deep-fried, the wrapper becomes incredibly crispy and golden, creating a satisfying contrast with the juicy, flavorful filling inside. Traditionally served with fresh lettuce leaves, aromatic herbs like mint and cilantro, and a tangy-sweet dipping sauce made from fish sauce, lime, and chili. These rolls can be enjoyed as a quick snack, appetizer, or part of a larger meal. The key to perfect spring rolls lies in achieving the right balance of meat and vegetables, rolling them tightly to prevent oil seepage, and frying at the correct temperature for that signature crunch.

Instructions

step by step

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Soak rice paper wrappers in warm water for 30 seconds until pliable, then drain on a clean towel.
In a large mixing bowl, combine ground pork, chopped shrimp, grated carrots, finely chopped onions, minced garlic, and fish sauce. Mix thoroughly until well combined.
Add black pepper and a pinch of salt to the filling mixture, adjusting seasoning to taste.
Lay one softened rice paper wrapper on a flat surface. Place 2 tablespoons of filling in the center, forming a log shape.
Fold the bottom edge over the filling, then fold in both sides tightly. Roll upward firmly to create a compact cylinder. Seal the edge with a dab of water.
Repeat with remaining wrappers and filling until all rolls are assembled.
Heat vegetable oil in a deep pan or wok to 350°F (175°C). The oil should be deep enough to submerge the rolls halfway.
Carefully place 4-5 rolls into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
Remove rolls with a slotted spoon and drain on paper towels to remove excess oil.
Prepare dipping sauce by combining fish sauce, lime juice, minced garlic, sugar, and chopped chili peppers. Stir until sugar dissolves.
Arrange lettuce leaves, fresh cilantro, and mint on a serving platter.
Serve the hot spring rolls immediately with the dipping sauce and fresh herbs for wrapping.

Fried Spring Rolls with Pork and Shrimp

4.6 (15)

Crispy golden spring rolls filled with savory pork, shrimp, and vegetables, wrapped in delicate rice paper and deep-fried to perfection. A beloved street food classic enjoyed throughout the day.

medium

50 min

6 servings

Ingredients

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Main Filling

300 grams ground-beef, ground pork substitute
200 grams shrimp, peeled, deveined, and chopped

Vegetables

2 pieces carrots, peeled and grated

Aromatics

1 pieces onions, finely minced
4 cloves garlic, minced

Seasoning

2 tablespoons fish-sauce, for filling
1 teaspoons black-pepper, freshly ground
1/2 teaspoons salt, to taste

Cooking

4 cups vegetable-oil, for deep frying

Serving

2 cups lettuce, leaves separated

Garnish

4 tablespoons cilantro, fresh leaves

Dipping Sauce

2 pieces lime, juiced

Chef Tips

expert advice

•For extra crispy rolls, double-wrap each roll with two layers of rice paper.

•Make sure the filling is not too wet to prevent soggy wrappers.

•You can substitute ground chicken or turkey for pork if preferred.

•For a vegetarian version, replace meat with tofu and add more mushrooms and vegetables.

•The rolls can be assembled ahead of time and refrigerated for up to 4 hours before frying.

•If rice paper tears while rolling, simply patch it with another piece.

•For a healthier option, these rolls can also be baked at 400°F for 20-25 minutes, brushing with oil halfway through, though they won't be quite as crispy.

•The dipping sauce can be adjusted to taste - add more lime for tartness, more sugar for sweetness, or more chili for heat.

•Fresh herbs are essential for the authentic experience, as they provide a cooling contrast to the rich fried rolls.