Crisp Fried Spring Rolls with Shrimp and Pork Filling

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Golden Vietnamese fried spring rolls stuffed with a savory mixture of shrimp, ground pork, and vegetables served with a tangy dipping sauce. This Vietnamese recipe, ready in about 45 minutes, pairs rice paper wrappers, raw shrimp, ground pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 sheets rice paper wrappers
• 8 oz, peeled and chopped raw shrimp
• 8 oz ground pork
• 1 medium, grated carrot
• 1/2 cup chopped shiitake mushrooms
• 1 oz, soaked and chopped glass noodles
• 2 minced garlic cloves
• 3 sliced scallions
• 1 tablespoon fish sauce
• 1/2 teaspoon black pepper
• for deep frying, about 4 cups vegetable oil
• 1/4 cup for sealing wrappers water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 2 tablespoons lime juice
• 1/2 teaspoon chili flakes
• 1 clove for dipping sauce minced garlic

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 8 oz chopped raw shrimp, 8 oz ground pork, 1 medium grated carrot, 1/2 cup chopped shiitake mushrooms, 1 oz soaked and chopped glass noodles, 2 minced garlic cloves, 3 sliced scallions, 1 tablespoon fish sauce, and 1/2 teaspoon black pepper. Mix until well combined.
2. Step 2: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 5 seconds until softened but still slightly firm.
3. Step 3: Lay wrapper flat on a clean surface and place about 2 tablespoons of filling near one edge. Fold in sides and roll tightly to enclose filling, using 1/4 cup water to moisten and seal the edge.
4. Step 4: Repeat with remaining wrappers and filling.
5. Step 5: Heat 4 cups vegetable oil in a deep pot to 350°F. Fry spring rolls in batches for 3-4 minutes until golden brown and crisp, turning occasionally.
6. Step 6: Drain on paper towels.
7. Step 7: For dipping sauce, whisk together 1/4 cup rice vinegar, 2 tablespoons sugar, 2 tablespoons lime juice, 1/2 teaspoon chili flakes, and 1 minced garlic clove until sugar dissolves.
8. Step 8: Serve spring rolls hot with dipping sauce on the side.