Vietnamese Pork Spring Rolls
Ingredients
- • 500 g ground pork
- • 250 g shrimp, peeled and deveined
- • 2 medium carrots, julienned
- • 200 g cabbage, finely shredded
- • 150 g bean sprouts
- • 4 item green onions, chopped
- • 3 cloves garlic, minced
- • 1 tbsp ginger, minced
- • 2 tbsp soy sauce
- • 1 tbsp fish sauce
- • 1 tsp sesame oil
- • 1 tsp sugar
- • 20 sheets spring roll wrappers
- • 1 item eggs, beaten
- • 1 L vegetable oil for deep frying
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Finely chop the shrimp and combine with ground pork in a large mixing bowl.
- 2
Add minced garlic, ginger, green onions, soy sauce, fish sauce, sesame oil, sugar, salt, and pepper. Mix thoroughly until well combined.
- 3
Add the julienned carrots, shredded cabbage, and bean sprouts to the meat mixture. Mix gently to distribute vegetables evenly.
- 4
Place a spring roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
- 5
Spoon about 2 tablespoons of filling near the bottom corner of the wrapper.
- 6
Fold the bottom corner over the filling, then fold in the side corners. Roll tightly toward the top corner.
- 7
Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- 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
Carefully add spring rolls in batches, avoiding overcrowding. Fry for 3-4 minutes, turning once, until golden brown and crispy.
- 10
Remove with a slotted spoon and drain on paper towels.
- 11
Serve hot with sweet chili sauce, fish sauce dipping sauce, or your favorite Asian dipping sauce.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These crispy Vietnamese spring rolls are pure gold! Starting with a standard 500g pack of pork mince makes this recipe super convenient for home cooking. The combination of juicy pork and sweet shrimp wrapped with crunchy vegetables creates the perfect bite every time. Make a double batch - these freeze beautifully and can go straight from freezer to fryer for instant party snacks or a quick weeknight treat!"
