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

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

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 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.

★ 4.4 (10 ratings) Prep: 30 min Cook: 15 min Serves 6 Vietnamese cuisine 250 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Fried Pork and Shrimp Spring Rolls with Nuoc Cham Dipping Sauce 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 Pan-Fried Pork and Shrimp Spring Rolls with Nuoc Cham Dipping Sauce?

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 rice paper wrappers from drying out.

Can I substitute ingredients in Pan-Fried Pork and Shrimp Spring Rolls with Nuoc Cham Dipping Sauce?

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

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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