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 ounce glass noodles, rehydrated and chopped
- 1/4 cup wood ear mushrooms, dried, rehydrated, and thinly sliced
- 1/4 cup carrot, finely shredded
- 1/4 cup onion, finely minced
- 1 teaspoon garlic, minced
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
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
Prepare the filling: In a large bowl, combine the ground pork, chopped shrimp, rehydrated and chopped glass noodles, thinly sliced wood ear mushrooms, shredded carrot, minced onion, minced garlic, fish sauce, sugar, and black pepper. Mix well until all ingredients are evenly distributed.
⏱️ 10 min
- 2
Set up your rolling station: Have a shallow dish of warm water ready for dipping the rice paper wrappers. Place a clean, damp kitchen towel or cutting board nearby for rolling.
⏱️ 2 min
- 3
Roll the spring rolls: Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it is pliable but not overly soft. Lay it flat on your damp surface. Place about 2 tablespoons of the filling mixture in a log shape near the bottom edge of the wrapper, leaving space on the sides.
⏱️ 10 min
- 4
Fold the bottom edge of the wrapper over the filling. Fold in the sides, then roll tightly from the bottom to the top to create a compact roll. Repeat with the remaining wrappers and filling.
⏱️ 15 min
- 5
Heat the oil: In a large pot or deep fryer, heat the vegetable oil to 350°F. Ensure you have enough oil to submerge the rolls.
⏱️ 5 min•🌡️ 350
- 6
Fry the rolls: Carefully place 3-4 rolls into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 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
Drain and serve: Remove the fried rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining rolls. Serve immediately with fresh lettuce leaves, mint, cilantro, and nuoc cham for dipping.
⏱️ 5 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 ounce glass noodles, rehydrated and chopped
- 1/4 cup wood ear mushrooms, dried, rehydrated, and thinly sliced
- 1/4 cup carrot, finely shredded
- 1/4 cup onion, finely minced
- 1 teaspoon garlic, minced
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
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
Prepare the filling: In a large bowl, combine the ground pork, chopped shrimp, rehydrated and chopped glass noodles, thinly sliced wood ear mushrooms, shredded carrot, minced onion, minced garlic, fish sauce, sugar, and black pepper. Mix well until all ingredients are evenly distributed.
⏱️ 10 min - 2
Set up your rolling station: Have a shallow dish of warm water ready for dipping the rice paper wrappers. Place a clean, damp kitchen towel or cutting board nearby for rolling.
⏱️ 2 min - 3
Roll the spring rolls: Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it is pliable but not overly soft. Lay it flat on your damp surface. Place about 2 tablespoons of the filling mixture in a log shape near the bottom edge of the wrapper, leaving space on the sides.
⏱️ 10 min - 4
Fold the bottom edge of the wrapper over the filling. Fold in the sides, then roll tightly from the bottom to the top to create a compact roll. Repeat with the remaining wrappers and filling.
⏱️ 15 min - 5
Heat the oil: In a large pot or deep fryer, heat the vegetable oil to 350°F. Ensure you have enough oil to submerge the rolls.
⏱️ 5 min•🌡️ 350 - 6
Fry the rolls: Carefully place 3-4 rolls into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 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
Drain and serve: Remove the fried rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining rolls. Serve immediately with fresh lettuce leaves, mint, cilantro, and nuoc cham for dipping.
⏱️ 5 min