These Shrimp Pork Spring Rolls are fresh and fun to eat! Stuffed with shrimp, savory pork, and crunchy veggies, they’re perfect for dipping in your favorite sauce!
Rolling them up can be a bit tricky, but the fun is worth it! I love to serve them as a snack or appetizer at parties—everyone loves to grab a roll and dip! 😋
Key Ingredients & Substitutions
Spring Roll Wrappers: These are essential for holding everything together. If you can’t find them, rice paper is a good alternative, though it doesn’t fry as crisp. You can also use wonton wrappers for smaller bites!
Pork Shoulder: This cuts nicely for the filling. Ground pork or even minced chicken works well too, providing great flavor. If you’re looking for leaner options, turkey can be a tasty substitute.
Shrimp: Fresh shrimp is ideal, but frozen is perfectly fine as long as you thaw and dry it well. For a seafood alternative, try crab meat or omit it for a purely vegetable spring roll.
Cabbage and Carrots: These add crunch and sweetness. You can use coleslaw mix as a shortcut or substitute bok choy for a different taste. Bell peppers also can be included for color and flavor.
Fish Sauce: It’s unique, but if you need a substitute, consider soy sauce mixed with a bit of lime juice. It won’t taste exactly the same, but it will still impart a nice salty flavor.
How Can I Properly Wrap the Spring Rolls?
Wrapping spring rolls might seem tricky at first, but with a little practice, you’ll get it down. The key is to keep everything tight and secure. Here’s how:
- Start with the wrapper pointed towards you. Place your filling near the bottom corner.
- Fold the corner over the filling firmly, then fold in the sides to tuck everything in.
- Continue rolling upwards while pulling the filling tightly. Use a bit of water on the edge of the wrapper to seal it closed.
- Make sure there are no gaps; this keeps the filling from escaping during frying.
- If a wrapper breaks, it’s okay! Just use another wrapper and try again.
How to Make Shrimp Pork Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 spring roll wrappers
- 200g pork shoulder, finely minced
- 150g shrimp, peeled, deveined, and chopped
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup bean sprouts
- 3 cloves garlic, minced
- 2 green onions, finely chopped
- 1/4 cup cilantro, chopped
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp ground black pepper
- 1 tbsp vegetable oil (for stir-frying)
- Oil for deep frying
For the Dipping Sauce:
- 1/4 cup fish sauce
- 1/4 cup water
- 2 tbsp sugar
- 2 tbsp lime juice
- 1 clove garlic, minced
- 1-2 small red chilies, finely chopped
- 1 tbsp shredded carrot (optional)
- Fresh cilantro for garnish
How Much Time Will You Need?
This delicious recipe will take about 30 minutes of prep time and another 10 minutes for cooking. Plus, you’ll want to set aside some time to fry the spring rolls to crispy perfection, which takes about 15 minutes. In total, plan for about 55 minutes to enjoy homemade spring rolls!
Step-by-Step Instructions:
1. Prepare the Filling:
First, heat a tablespoon of vegetable oil in a pan over medium heat. Once the oil is hot, add in the minced garlic and sauté it until it becomes fragrant, just a minute or so. Then, add the minced pork shoulder and cook it for about 5-7 minutes, stirring frequently until it’s browned and fully cooked. Next, add the chopped shrimp into the pan, and cook until it turns pink and opaque, which should take about 3 minutes.
2. Add the Veggies and Seasoning:
Now, stir in the shredded carrots, cabbage, bean sprouts, green onions, and chopped cilantro. Cook this mix for around 2-3 minutes until the veggies start to soften a bit. Season your filling with soy sauce, fish sauce, sugar, and ground black pepper. Stir everything together well, then remove it from the heat and let it cool down a bit.
3. Roll the Spring Rolls:
Take a spring roll wrapper and lay it on a flat surface with one corner pointed towards you. Spoon about 2-3 tablespoons of the filling you just made near the corner closest to you. Fold that corner over the filling, then tuck in the sides and roll it up tightly to seal. You can use a little water on the edge to help it stick. Repeat this process until all wrappers and filling are used up.
4. Fry the Spring Rolls:
Heat oil in a deep frying pan or wok until it reaches 350°F (175°C). Carefully add the spring rolls in batches to avoid overcrowding the pan. Fry them until they’re golden brown and crispy, which usually takes about 3-5 minutes. Once done, remove them and drain on paper towels to get rid of any excess oil.
5. Make the Dipping Sauce:
For the dipping sauce, mix together the fish sauce, water, sugar, lime juice, minced garlic, chopped chilies, and shredded carrot in a small bowl. Stir until the sugar fully dissolves, then garnish with fresh cilantro for a pop of flavor.
6. Serve and Enjoy:
Your crispy shrimp pork spring rolls are all set! Serve them hot with the dipping sauce on the side. Enjoy your tasty creation!
Can I Use Frozen Shrimp for the Spring Rolls?
Absolutely! Frozen shrimp works just fine. Just make sure to fully thaw it beforehand. You can do this by leaving it in the fridge overnight or by placing it in a sealed plastic bag and submerging it in cold water for about 30 minutes.
How Can I Store Leftover Spring Rolls?
If you have leftover cooked spring rolls, store them in an airtight container in the fridge for up to 2 days. To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 10 minutes for that crispy texture, or use the microwave, although that might make them a bit soggy.
Can I Prepare the Filling Ahead of Time?
Yes, you can prepare the filling in advance! Just let it cool completely and store it in an airtight container in the fridge. It’s best if used within 1-2 days. When ready to make the spring rolls, simply fill the wrappers and fry as usual.
What’s a Good Vegetarian Alternative for This Recipe?
If you’d like to make a vegetarian version, you can substitute the pork and shrimp with finely chopped mushrooms, tofu, or additional vegetables like bell peppers and zucchini. Just make sure to season well to enhance the flavors!
