Crispy Vietnamese Fried Spring Rolls with Shrimp and Pork

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

Golden fried spring rolls filled with a savory mixture of shrimp, pork, and vegetables, perfect as an appetizer or snack. This vietnamese-inspired snacks ready in about 45 minutes turns sheets dried rice paper wrappers, ground pork, peeled and chopped raw shrimp into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 5, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 5 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 8 oz ground pork, 8 oz chopped raw shrimp, 1 grated carrot, 1/2 cup soaked and chopped wood ear mushrooms, 1 oz soaked and chopped bean thread noodles, 3 minced garlic cloves, 3 finely sliced green onions, 2 tbsp fish sauce, and 1/2 tsp black pepper. Mix thoroughly.
  2. Step 2: Fill a shallow dish with warm water. Dip one dried rice paper wrapper into the water for 5 seconds until softened but still pliable. Lay wrapper flat on a clean surface.
  3. Step 3: Place about 2 tbsp of the filling near the bottom edge of the wrapper. Fold the bottom over the filling, then fold in the sides tightly. Roll up firmly to seal, using 1-2 tbsp water to wet the top edge to help seal the roll. Repeat with remaining wrappers and filling.
  4. Step 4: Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry the spring rolls in batches for 3-4 minutes until golden and crispy, turning occasionally.
  5. Step 5: Remove rolls with a slotted spoon and drain on paper towels.
  6. Step 6: Serve warm with fresh lettuce leaves, mint, and nuoc cham dipping sauce for wrapping and dipping.

Frequently asked questions

How long does Crispy Vietnamese Fried Spring Rolls with Shrimp and Pork 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 Crispy Vietnamese Fried Spring Rolls with Shrimp and Pork?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Crispy Vietnamese Fried Spring Rolls with Shrimp and Pork?

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 Crispy Vietnamese Fried Spring Rolls with Shrimp and Pork for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Crispy Vietnamese Fried Spring Rolls with Shrimp and Pork?

Vietnamese snacks 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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