These Shrimp Pork Spring Rolls are a yummy mix of tender shrimp and savory pork wrapped in fresh rice paper. Perfect for a light snack or a fancy appetizer!
Making these rolls is such a fun activity! Just grab your favorite dipping sauce, and let’s be honest, you might eat a few before serving—who can resist? 😂
I love how quick they are to whip up, and they’re a great way to use up veggies you have on hand. Just roll, dip, and enjoy—they’re always a hit at gatherings!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for fresh spring rolls. If you can’t find them, you can use thin corn tortillas as an alternative, but they won’t have the same texture.
Spring Roll Wrappers: If you want a gluten-free option, look for rice flour spring roll wrappers instead of traditional ones made with wheat.
Shrimp: Cooked and peeled shrimp gives a nice seafood flavor. You could replace it with cooked chicken or tofu for a different protein or dietary needs.
Ground Pork: Ground turkey or chicken can be a healthier option. Alternatively, use a vegetarian meat substitute if you want to make the dish plant-based.
Herbs: Fresh cilantro and mint are key for flavor. If you’re not a fan, basil or parsley can work well as substitutes.
What’s the Best Way to Sauté Ground Pork?
Sautéing ground pork is simple but requires attention to get it just right! Start by heating a skillet over medium heat. Here’s how to do it:
- Add a splash of oil and then the minced garlic, cooking until fragrant.
- Next, add the ground pork, breaking it up as it cooks. Stir often.
- Cook until it’s no longer pink, around 5-7 minutes. Season with fish sauce, sugar, and a pinch of salt and pepper.
- Let cool slightly before assembling your spring rolls.
Make sure not to overcrowd the pan, as this can lead to steaming instead of browning! This little detail helps develop a nice flavor.
How to Make Shrimp Pork Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 10 rice paper wrappers (for fresh spring rolls)
- 10 spring roll wrappers (for fried spring rolls)
- 200g cooked shrimp, peeled and deveined
- 200g ground pork
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 cup bean sprouts
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 2 scallions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tsp sugar
- Salt and pepper to taste
- Vegetable oil for frying
For the Dipping Sauce:
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 clove garlic, minced
- 1 small red chili, finely chopped (optional)
- 2 tbsp water
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and an additional 10 minutes to fry. You’ll be enjoying these fresh and crispy spring rolls in no time!
Step-by-Step Instructions:
1. Prepare the Pork Filling:
Start by adding a little oil to a skillet over medium heat. Once the oil is hot, add the minced garlic and sauté until it’s fragrant, about 30 seconds. Next, add the ground pork to the skillet and cook until it’s browned and cooked through, stirring frequently. Season the pork with fish sauce, sugar, salt, and pepper. Once done, remove from heat and let it cool.
2. Prepare the Shrimp:
If your shrimp are not already cooked, boil or steam them until they’re pink and opaque. This usually takes just a few minutes. If any shrimp are large, slice them in half lengthwise to make them easier to roll.
3. Prepare the Vegetables and Herbs:
Wash the carrots, cabbage, and bean sprouts. Shred the carrots and cabbage finely. Rinse the bean sprouts and set them aside. Next, pluck the leaves from the cilantro and mint, and thinly slice the scallions.
4. Assemble Fresh Spring Rolls:
Take a rice paper wrapper and dip it briefly into warm water until it’s soft and pliable. Lay the wrapper flat on a clean surface. On the lower third of the wrapper, place a few pieces of shrimp, followed by a small amount of pork, carrots, cabbage, bean sprouts, cilantro, mint, and scallions. Fold the sides of the wrapper over the filling, and then roll tightly from the bottom to encase the ingredients. Set the finished roll aside on a plate.
5. Assemble Fried Spring Rolls:
Now, take a spring roll wrapper and place it flat on your work surface. Spoon 1-2 tablespoons of the pork filling near the corner closest to you. If desired, add a few strips of carrot, cabbage, and herbs. Roll the wrapper tightly, folding in the sides as you go to fully enclose the filling. Seal the edge with a little water to keep it from opening up during frying.
6. Fry the Spring Rolls:
In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Carefully fry the spring rolls in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes until they’re golden brown and crispy. Once cooked, remove them from the oil and drain on paper towels to remove excess oil.
7. Make the Dipping Sauce:
In a small bowl, whisk together the fish sauce, lime juice, sugar, water, minced garlic, and chopped chili (if using). Whisk until the sugar is completely dissolved, and the sauce is well combined.
8. Serve:
Arrange both the fresh and fried spring rolls on a platter and serve with the dipping sauce on the side. Enjoy the delightful combination of textures and flavors!
Enjoy your Shrimp Pork Spring Rolls fresh or fried for a delicious treat!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to fully thaw them before cooking. You can thaw shrimp overnight in the fridge or place them in a sealed bag and submerge in cold water for about 20-30 minutes.
What Should I Do If I Can’t Find Rice Paper Wrappers?
If rice paper wrappers aren’t available, thin corn tortillas can be used as a substitute for making fresh spring rolls. However, the texture will differ slightly, so keep that in mind!
How Long Can I Store Leftover Spring Rolls?
Leftover spring rolls can be stored in an airtight container in the fridge for up to 3 days. For fried spring rolls, it’s best to reheat them in an oven for a few minutes to retain their crispiness.
Can I Make the Dipping Sauce Ahead of Time?
Absolutely! The dipping sauce can be made in advance and stored in the refrigerator for up to a week. Just give it a good stir before serving, as some ingredients may settle.