Crisp Fried Spring Rolls with Shrimp and Pork Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden Vietnamese fried spring rolls stuffed with a savory mixture of shrimp, ground pork, and vegetables served with a tangy dipping sauce. This vietnamese ready in about 45 minutes pairs sheets rice paper wrappers, peeled and chopped 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.

Prep: 30 min Cook: 15 min Serves 6 Vietnamese cuisine 220 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Crisp Fried Spring Rolls with Shrimp and Pork Filling take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crisp Fried Spring Rolls with Shrimp and Pork Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheets rice paper wrappers from drying out.

Can I substitute ingredients in Crisp Fried Spring Rolls with Shrimp and Pork Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisp Fried Spring Rolls with Shrimp and Pork Filling for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crisp Fried Spring Rolls with Shrimp and Pork Filling?

Vietnamese vietnamese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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