Vietnamese Pork Spring Rolls

Instructions

1. 1

   Finely chop the shrimp and combine with ground pork in a large mixing bowl.

2. 2

   Add minced garlic, ginger, green onions, soy sauce, fish sauce, sesame oil, sugar, salt, and pepper. Mix thoroughly until well combined.

3. 3

   Add the julienned carrots, shredded cabbage, and bean sprouts to the meat mixture. Mix gently to distribute vegetables evenly.

4. 4

   Place a spring roll wrapper on a clean surface with one corner pointing toward you (diamond shape).

5. 5

   Spoon about 2 tablespoons of filling near the bottom corner of the wrapper.

6. 6

   Fold the bottom corner over the filling, then fold in the side corners. Roll tightly toward the top corner.

7. 7

   Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.

8. 8

   Heat oil in a deep pan or wok to 175°C (350°F). Test with a small piece of wrapper - it should sizzle immediately.

9. 9

   Carefully add spring rolls in batches, avoiding overcrowding. Fry for 3-4 minutes, turning once, until golden brown and crispy.

10. 10

    Remove with a slotted spoon and drain on paper towels.

11. 11

    Serve hot with sweet chili sauce, fish sauce dipping sauce, or your favorite Asian dipping sauce.