These shrimp and pork spring rolls are a fun treat! Wrapped in rice paper, they are filled with juicy shrimp, tasty pork, and crunchy veggies. Perfect for a light appetizer or snack!
Rolling these spring rolls is like a mini cooking adventure. I always enjoy making them with friends—it’s messy but so much fun! Plus, dipping them in peanut sauce is a must! 😋
Key Ingredients & Substitutions
Shrimp: Fresh shrimp gives a sweet and natural flavor. If you can’t find fresh, frozen shrimp works fine—just thaw and drain well. For a different taste, consider using cooked crab meat or even tofu for a vegetarian option.
Ground Pork: This adds richness, but you could swap in ground chicken or turkey for a leaner option. If you prefer a meatless version, try crumbled tempeh or mushrooms for a hearty, flavorful filling.
Shredded Vegetables: Carrots and cabbage not only add crunch but also nutrients. You can mix it up by using bell peppers or zucchini if you want sweet or mild flavors. A bag of coleslaw mix can also save time!
Spring Roll Wrappers: Rice paper is traditional, but you can use wheat-based wrappers too. If gluten-free is a priority, make sure to choose rice wrappers that fit your diet—just soak them lightly in water before using!
How Can I Get the Spring Rolls to Hold Together When Frying?
A common challenge with spring rolls is ensuring they stay closed while cooking. Here are some key steps to help:
- Use enough filling but don’t overstuff your wrappers. About 2 tablespoons is usually plenty.
- Be sure to seal the edges well. A little water or a paste made from flour and water helps stick everything together.
- Cook in hot oil! This quickly forms a crust, sealing the rolls while they fry. Make sure the oil is hot enough (350°F / 175°C) before adding them in.
- Fry in small batches to avoid overcrowding, which lowers the oil temperature.
How to Make Shrimp Pork Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 200g shrimp, peeled and deveined
- 200g ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon black pepper
- 12-15 spring roll wrappers (rice paper or wheat based)
- Vegetable oil (for frying)
For the Dipping Sauce:
- 1/4 cup water
- 3 tablespoons sugar
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 clove garlic, minced
- 1 small chili, finely chopped (optional)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)
How Much Time Will You Need?
This delicious recipe will take about 30 minutes to prepare and cook. You’ll spend around 10-15 minutes chopping and mixing ingredients, assembling the rolls, and then frying them to crispy perfection!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by chopping the shrimp into small, bite-sized pieces. In a mixing bowl, add the chopped shrimp, ground pork, shredded carrots, shredded cabbage, green onions, cilantro, minced garlic, fish sauce, sugar, soy sauce, and black pepper. Mix everything together well until it’s nicely combined and all the ingredients are evenly distributed.
2. Assemble the Spring Rolls:
Lay a spring roll wrapper flat on a clean surface or cutting board. Take about 2 tablespoons of the filling mixture and place it near one edge of the wrapper. Carefully fold the sides over the filling, then roll it up tightly from the filled end to enclose everything. Use a little water to seal the edge, making sure it sticks well. Repeat this with the remaining wrappers and filling.
3. Cook the Spring Rolls:
In a deep pan or fryer, heat vegetable oil to 350°F (175°C). Carefully add the spring rolls to the hot oil in batches to avoid overcrowding. Fry them for about 3-5 minutes, or until they are golden brown and crispy. Once done, remove them from the oil and let them drain on paper towels to soak up any excess oil.
4. Make the Dipping Sauce:
While your spring rolls are cooking, make the dipping sauce. In a small saucepan, combine the water, sugar, rice vinegar, fish sauce, minced garlic, and chopped chili (if using). Bring the mixture to a simmer over medium heat. If you’d like it thicker, add the cornstarch slurry and cook until the sauce slightly thickens. Once done, remove it from the heat and let it cool.
5. Serve:
Arrange the crispy spring rolls on a plate and serve them with the dipping sauce on the side. For an extra touch, garnish the spring rolls with fresh cilantro before serving. Enjoy warm, and savor the delicious flavors!
Enjoy your crispy, flavorful Shrimp Pork Spring Rolls!
Can I Use Cooked Shrimp Instead of Raw?
Yes, you can use cooked shrimp to save time! Just chop them into small pieces and mix them with the other ingredients. Since they are already cooked, reduce the frying time slightly to avoid overcooking.
Can I Make the Filling in Advance?
Absolutely! You can prepare the filling a day ahead and store it in an airtight container in the refrigerator. Just make sure to assemble and fry the spring rolls just before serving for the best texture.
What’s the Best Way to Store Leftover Spring Rolls?
To store leftovers, place them in an airtight container in the fridge for up to 2 days. When reheating, use an oven or air fryer at 350°F (175°C) for a few minutes to help them regain their crispiness.
Can I Bake the Spring Rolls Instead of Frying?
Yes, you can bake them for a healthier option! Preheat your oven to 400°F (200°C), brush the spring rolls lightly with oil, and bake for about 15-20 minutes, flipping halfway through, until crispy and golden.