Crispy Pork and Shrimp Rice Paper Rolls
Crispy Pork and Shrimp Rice Paper Rolls
Ingredients
For the Filling
- 1/2 pound ground pork, lean
- 1/2 pound shrimp, peeled, deveined, and finely chopped
- 1/4 cup wood ear mushrooms, dried, rehydrated and thinly sliced
- 1/4 cup glass noodles, dried, rehydrated and cut into 1-inch pieces
- 1/2 carrot, grated
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper, freshly ground
For the Rolls
- 12 rice paper wrappers, 8.5-inch diameter
- 4 cups vegetable oil, for deep frying, or as needed
For Serving
- 1 head lettuce leaves, separated
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro sprigs
- 1 cup nuoc cham, for dipping
Instructions
- 1
In a large bowl, combine the ground pork, chopped shrimp, rehydrated and sliced wood ear mushrooms, rehydrated and cut glass noodles, grated carrot, minced shallot, minced garlic, fish sauce, sugar, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 2
Prepare a shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it becomes pliable but not overly soft. Lay the softened wrapper flat on a clean work surface.
⏱️ 1 min
- 3
Place about 2 tablespoons of the filling mixture in a line across the center of the bottom third of the rice paper wrapper, leaving space on the sides. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly from the bottom up to form a compact roll.
⏱️ 15 min
- 4
Repeat the process with the remaining rice paper wrappers and filling until all rolls are assembled.
⏱️ 5 min
- 5
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F. Ensure there is enough oil to submerge the rolls completely.
⏱️ 5 min•🌡️ 350
- 6
Carefully place 3-4 rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until the rolls are golden brown and crispy. The internal temperature of the pork should reach 160°F.
⏱️ 10 min•🌡️ 350
- 7
Remove the fried rolls with a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil. Repeat with the remaining rolls.
⏱️ 5 min
- 8
Serve the crispy pork and shrimp rice paper rolls immediately with fresh lettuce leaves, mint, cilantro, and nuoc cham for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pork and Shrimp Rice Paper Rolls
For the Filling
- 1/2 pound ground pork, lean
- 1/2 pound shrimp, peeled, deveined, and finely chopped
- 1/4 cup wood ear mushrooms, dried, rehydrated and thinly sliced
- 1/4 cup glass noodles, dried, rehydrated and cut into 1-inch pieces
- 1/2 carrot, grated
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper, freshly ground
For the Rolls
- 12 rice paper wrappers, 8.5-inch diameter
- 4 cups vegetable oil, for deep frying, or as needed
For Serving
- 1 head lettuce leaves, separated
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro sprigs
- 1 cup nuoc cham, for dipping
Instructions
- 1
In a large bowl, combine the ground pork, chopped shrimp, rehydrated and sliced wood ear mushrooms, rehydrated and cut glass noodles, grated carrot, minced shallot, minced garlic, fish sauce, sugar, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 2
Prepare a shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it becomes pliable but not overly soft. Lay the softened wrapper flat on a clean work surface.
⏱️ 1 min - 3
Place about 2 tablespoons of the filling mixture in a line across the center of the bottom third of the rice paper wrapper, leaving space on the sides. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly from the bottom up to form a compact roll.
⏱️ 15 min - 4
Repeat the process with the remaining rice paper wrappers and filling until all rolls are assembled.
⏱️ 5 min - 5
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F. Ensure there is enough oil to submerge the rolls completely.
⏱️ 5 min•🌡️ 350 - 6
Carefully place 3-4 rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until the rolls are golden brown and crispy. The internal temperature of the pork should reach 160°F.
⏱️ 10 min•🌡️ 350 - 7
Remove the fried rolls with a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil. Repeat with the remaining rolls.
⏱️ 5 min - 8
Serve the crispy pork and shrimp rice paper rolls immediately with fresh lettuce leaves, mint, cilantro, and nuoc cham for dipping.
⏱️ 2 min