Crisp Fried Spring Rolls with Shrimp and Pork Filling

By AislePrompt Test Kitchen · 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-inspired 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.

★ 4.3 (13 ratings) 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.

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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