Pan-Fried Pork and Shrimp Spring Rolls with Nuoc Cham Dipping Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Golden pan-fried Vietnamese spring rolls filled with a savory mixture of ground pork, shrimp, and vermicelli noodles, served with a tangy and sweet nuoc cham dipping sauce. This Vietnamese recipe, ready in about 45 minutes, pairs rice paper wrappers, ground pork, raw shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 ounces ground pork
• 6 ounces, peeled and chopped raw shrimp
• 1 cup dried vermicelli noodles
• 1 medium, shredded carrot
• 4 large, soaked and chopped shiitake mushrooms
• 3, minced garlic cloves
• 1 small, minced shallot
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• for frying, about 1 cup vegetable oil
• for soaking noodles water
• 3 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1/4 cup water (for sauce)
• 3 tablespoons sugar (for sauce)
• 1/2 teaspoon chili flakes
• 1 clove minced garlic (for sauce)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Soak 1 cup dried vermicelli noodles in warm water for 10 minutes until softened, then drain and chop into shorter pieces.
2. Step 2: In a large bowl, combine 8 ounces ground pork, 6 ounces peeled chopped shrimp, softened noodles, 1 medium shredded carrot, 4 soaked and chopped shiitake mushrooms, 3 minced garlic cloves, 1 minced shallot, 2 tablespoons fish sauce, 1 teaspoon sugar, and 1/2 teaspoon black pepper. Mix thoroughly.
3. Step 3: Fill a shallow dish with warm water. Dip one rice paper wrapper briefly until pliable, then lay flat on a clean surface. Place about 2 tablespoons of filling near the bottom third of the wrapper, fold sides inward, and roll tightly to enclose.
4. Step 4: Heat about 1 cup vegetable oil in a large skillet over medium heat until shimmering. Fry spring rolls in batches for 3-4 minutes per side until golden brown and crisp. Drain on paper towels.
5. Step 5: For nuoc cham sauce, whisk together 3 tablespoons lime juice, 2 tablespoons rice vinegar, 1/4 cup water, 3 tablespoons sugar, 1 minced garlic clove, and 1/2 teaspoon chili flakes until sugar dissolves.
6. Step 6: Serve spring rolls hot with the nuoc cham dipping sauce on the side.