Vietnamese Crispy Spring Rolls with Shrimp and Pork

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

Golden fried spring rolls packed with seasoned ground pork, shrimp, and fresh vegetables, perfect for dipping in a tangy nuoc cham sauce. This vietnamese-inspired seafood ready in about 55 minutes pairs ground pork, shrimp, peeled, deveined, chopped, carrot, shredded for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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: 40 min Cook: 15 min Serves 4 Vietnamese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 8 oz ground pork, 6 oz chopped shrimp, 1/2 cup shredded carrot, 1/2 cup shredded jicama, 1/4 cup chopped soaked shiitake mushrooms, 2 minced shallots, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp black pepper. Mix thoroughly until well combined.
  2. Step 2: Fill a shallow dish with warm water. Dip one rice paper wrapper for 5 seconds until pliable, then lay flat on a clean surface.
  3. Step 3: Place about 3 tbsp of the filling near the bottom edge of the wrapper. Fold bottom over filling, fold sides inward, then roll tightly to seal.
  4. Step 4: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry spring rolls in batches for 3-4 minutes until golden and crispy, turning occasionally.
  5. Step 5: Drain spring rolls on paper towels. Serve warm with 1/2 cup nuoc cham dipping sauce, 1 cup lettuce leaves, 1/4 cup mint leaves, and 1/4 cup cilantro leaves for wrapping and dipping.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese Crispy Spring Rolls with Shrimp and Pork take to make?

Total time is about 55 minutes (40 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 Vietnamese Crispy Spring Rolls with Shrimp and Pork?

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 ground pork from drying out.

Can I substitute ingredients in Vietnamese Crispy 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 Vietnamese Crispy Spring Rolls with Shrimp and Pork for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vietnamese Crispy Spring Rolls with Shrimp and Pork?

Vietnamese seafood 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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