These Shrimp Pork Spring Rolls are a tasty treat! Packed with fresh shrimp, savory pork, and crisp veggies, they’re all rolled up in a light rice paper wrapper. Yum!
Rolling these spring rolls can be a bit messy, but that’s half the fun! I love serving them with a sweet dipping sauce—so good you’ll want a second (or third) helping!
Key Ingredients & Substitutions
Spring Roll Wrappers: Rice paper is traditional, giving a unique texture. If unavailable, thin wheat wrappers also work. You can even try egg roll wrappers, but they will make thicker rolls.
Ground Pork: While ground pork adds great flavor, you can use ground chicken or turkey for a leaner option. If you prefer a vegetarian version, substitute with minced tofu or tempeh.
Shrimp: Fresh shrimp is best, but frozen shrimp can work well too; just ensure they’re fully thawed. If seafood isn’t your thing, you could skip the shrimp or use thin slices of chicken for a different taste.
Vegetables: Carrots and cabbage add crunch. Feel free to swap in your favorites like bell peppers, zucchini, or mushrooms if you prefer different flavors or textures.
Dipping Sauce: For a twist, try swapping rice vinegar with apple cider vinegar. Hoisin sauce can be swapped with sweet soy sauce if needed, or you can mix peanut butter in for a creamy option.
How Do I Properly Assemble Spring Rolls Without Them Falling Apart?
Assembling spring rolls can be tricky, but with a few tips, you’ll get it right! It’s all about using the right technique and making sure the wrapper is pliable.
- Soften the spring roll wrappers by dipping them briefly in warm water, then lay them flat on a clean surface.
- Don’t overfill the wrappers! About 2 tablespoons of filling is just right.
- Press the filling down slightly to create a secure base for shrimp.
- Fold the sides over the filling before rolling from the bottom up. Tightly rolling helps keep everything together.
Practice makes perfect! If some wrappers break, don’t worry; just roll them up without shrimp or turn them into a smaller spring roll. They’ll still taste great!
How to Make Shrimp Pork Spring Rolls
Ingredients You’ll Need:
For The Spring Rolls:
- 12 spring roll wrappers (rice paper or thin wheat wrappers)
- 1/2 lb (225g) ground pork
- 12 medium shrimp, peeled, deveined, and halved lengthwise
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup bean sprouts
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1/2 tsp sugar
- 1/4 tsp black pepper
- 2 green onions, chopped
- 1 tbsp vegetable oil (for cooking pork)
- Oil for frying
For The Dipping Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 2 cloves garlic, minced
- 1/2 tsp chili flakes (optional)
- 1/4 cup water
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. You’ll spend about 15 minutes making the filling and assembling the spring rolls, plus another 10-15 minutes for frying. Plus, your delicious creation will be ready in no time!
Step-by-Step Instructions:
1. Prepare the Filling:
To start, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the minced garlic and sauté until it smells wonderful and fragrant, about 30 seconds. Next, toss in the ground pork and cook it until it’s browned and fully cooked, breaking it into smaller pieces as you go.
2. Mix in the Seasonings and Vegetables:
Once the pork is cooked, stir in the soy sauce, fish sauce, sugar, and black pepper. Add the shredded carrots, cabbage, bean sprouts, and green onions to the mix. Cook this together for 2-3 minutes, letting the veggies get tender but still a little crunchy. Once done, remove it from heat and let the filling cool.
3. Assemble the Spring Rolls:
Now, let’s put it all together! Lay a spring roll wrapper flat on a clean surface. Spoon about 2 tablespoons of the pork mixture onto the wrapper and gently press it down to flatten. Next, place 2 shrimp halves on top of the filling, pressing them down slightly so they stick. Fold the sides of the wrapper over the filling, then roll tightly from the edge closest to you, making a neat little cylinder. Repeat this step with the remaining wrappers and filling.
4. Fry the Spring Rolls:
Heat oil in a deep frying pan or wok until it reaches about 350°F (175°C). Carefully drop in the spring rolls in batches, frying them until they turn golden brown and crispy, which should take about 3-4 minutes. Once done, drain them on paper towels to remove any excess oil.
5. Make the Dipping Sauce:
While the spring rolls are frying, you can whip up the dipping sauce! In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, sugar, minced garlic, chili flakes (if you like a little heat), and water. Stir well until the sugar dissolves completely.
6. Serve and Enjoy:
Your crispy and flavorful shrimp pork spring rolls are ready to be enjoyed! Serve them hot with the dipping sauce on the side. Dig in and enjoy every bite!
Can I Use Different Meat in the Spring Rolls?
Absolutely! While ground pork is traditional, you can use ground chicken, turkey, or even beef. If you’re looking for a vegetarian option, try using minced tofu or tempeh instead.
What’s the Best Way to Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the refrigerator for up to 2 days. To keep them crispy, avoid stacking them. You can reheat them in the oven at 375°F (190°C) for about 10 minutes for the best texture.
Can I Make the Filling Ahead of Time?
Yes! You can prepare the filling a day in advance. Just let it cool completely, then store it in an airtight container in the refrigerator. When you’re ready, assemble and fry the spring rolls as directed!
Can I Freeze the Spring Rolls?
Yes, you can freeze uncooked spring rolls! Place them in a single layer on a baking sheet until frozen, then transfer them to an airtight container or zip-top bag. When ready to cook, fry them straight from the freezer – just add a couple of extra minutes to the frying time.
