These Shrimp Pork Spring Rolls are a tasty treat packed with juicy shrimp and flavorful pork, all wrapped up in a crispy shell! Perfect for dipping in a sweet sauce!
Every bite brings a fun crunch that pairs so well with the fresh filling. I love making a bunch and sharing them with friends—everyone always wants seconds! 🎉
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for spring rolls. If you can’t find rice paper, use thin crepes or even lettuce leaves as a fresh alternative. Just make sure they are pliable enough to fold.
Ground Pork: I love ground pork for its flavor, but you can swap it with ground chicken or turkey. If looking for a vegetarian option, try crumbled tofu or tempeh seasoned well with spices.
Shrimp: If you’re allergic to shellfish or don’t have shrimp, feel free to skip it altogether or substitute with diced mushrooms for texture.
Glass Noodles: These add a chewy element. If you want a healthier option, try zucchini noodles or leave them out entirely. Regular spaghetti can work too, just cut it into small bits.
Fish Sauce: This ingredient adds umami. If you prefer a vegetarian option, use soy sauce or a mushroom sauce to get a similar flavor.
How Do I Prepare the Filling for Spring Rolls?
Making the filling is a key step in achieving delicious spring rolls. Start by bringing water to a boil to cook the shrimp until they turn pink, which takes about 2-3 minutes. You want them juicy, not rubbery, so keep an eye on them!
- Next, sauté minced garlic in a pan with oil until fragrant.
- Add the ground pork and seasonings – fish sauce, soy sauce, sugar, and black pepper. Cook it until there’s no pink left.
- Mix in the shrimp, carrot, bean sprouts, and glass noodles. Stir-fry briefly to blend flavors and then cool the filling completely.
Cooling is crucial; if the filling is too hot, it might tear the wrappers!
What’s the Best Way to Roll the Spring Rolls?
Rolling spring rolls can be tricky at first, but it’s all about practice! Start with a lightly damp wrapper, dip it for around 5-7 seconds until soft. Lay it flat to avoid sticking.
- Put fresh herbs in the center, followed by a heaping spoon of the cooled filling.
- Fold the bottom edge up over the filling, tuck the sides in, and roll tightly to the end. This seals in all that goodness.
Try to keep the rolls tight but not overly so to allow for some expansion while frying!
How to Make Shrimp Pork Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 sheets rice paper (spring roll wrappers)
- 200g ground pork
- 200g shrimp, peeled and deveined
- 1 small carrot, julienned
- 1/2 cup bean sprouts
- 1/4 cup glass noodles (vermicelli), soaked and drained
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- Fresh cilantro leaves
- Fresh mint leaves (optional)
- Vegetable oil for frying
For the Dipping Sauce:
- 1/4 cup fish sauce
- 1/4 cup water
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1 garlic clove, minced
- 1-2 red chilies, finely chopped (optional)
- 1 tablespoon shredded carrot (optional)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes of prep time and an additional 10-15 minutes for cooking. All in all, you’ll have crispy, homemade shrimp pork spring rolls ready in under an hour!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by boiling a pot of water. Once boiling, add the shrimp and cook until they turn pink, which takes around 2-3 minutes. When they’re ready, drain the shrimp, let them cool, and chop them into small pieces. Next, heat a tablespoon of vegetable oil in a frying pan over medium heat, then add the minced garlic and sauté until it smells amazing.
Now, add in the ground pork. Season it with fish sauce, soy sauce, sugar, and black pepper. Cook until there’s no pink left in the pork, breaking it apart with a spatula for even cooking. Once the pork is cooked, stir in the chopped shrimp, julienned carrot, bean sprouts, and drained glass noodles. Stir-fry the mixture for about 2 minutes, then take it off the heat and let it cool completely.
2. Assemble the Spring Rolls:
Prepare a clean, damp towel or plate to work on. Fill a large shallow dish or bowl with warm water. Take one rice paper wrapper and dip it into the water for about 5-7 seconds, just until it’s soft and pliable. Lay the softened wrapper flat on the towel.
Place a few cilantro leaves and mint leaves (if using) in the center of the wrapper, then scoop about 2 tablespoons of the pork and shrimp mixture onto the herbs. Fold the bottom edge over the filling, folding the sides in tightly, and then roll the wrapper all the way up to enclose the filling. Repeat this process with the remaining wrappers and filling.
3. Cook the Spring Rolls:
In a deep frying pan or pot, heat enough vegetable oil to fully submerge the spring rolls. When the oil has reached around 350°F (175°C), carefully place the rolls in batches into the hot oil. Fry them until they are golden brown and crispy, which should take about 3-5 minutes. Once done, remove them and let them drain on paper towels to soak up excess oil.
4. Prepare the Dipping Sauce:
While your spring rolls are frying, you can whip up the dipping sauce. In a bowl, mix together the fish sauce, water, sugar, and lime juice, stirring until the sugar is fully dissolved. Then, add in the minced garlic, chopped chilies, and shredded carrot if you’d like. Mix everything together well!
5. Serve:
Once the spring rolls are crispy and the sauce is ready, arrange the warm spring rolls on a plate. Serve with some fresh herbs on the side and drizzles of the delicious dipping sauce. Enjoy your delightful homemade shrimp pork spring rolls as an appetizer or snack!
Can I Use Different Proteins in This Recipe?
Absolutely! If you prefer a different protein, ground chicken or turkey can be great substitutes for the ground pork. For a vegetarian option, consider using crumbled tofu or a mix of vegetables like mushrooms and bell peppers instead of meat.
How to Store Leftover Spring Rolls?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To keep them crispy, place parchment paper between layers. Reheat in an oven at 350°F (175°C) until warmed through, to regain some crunch.
Can I Make the Filling Ahead of Time?
Yes, you can prepare the filling in advance! Make it up to a day ahead, let it cool completely, and store it in the fridge. When you’re ready to assemble, bring the filling back to room temperature for easier rolling.
What Can I Serve with the Spring Rolls?
These spring rolls are delicious on their own, but you can enhance the experience by serving them with additional fresh herbs, like lettuce leaves for wrapping, or pairing them with a side of sweet chili sauce for extra flavor!
