Savory Vietnamese Pork and Shrimp Spring Rolls
These delightful Vietnamese spring rolls, filled with a savory blend of ground pork, shrimp, and vegetables, are a staple at gatherings and potlucks, thanks to their irresistible flavor and crunch. Perfectly versatile, you can easily make them ahead of time and keep them in your freezer for spontaneous gatherings. Just pop them in the fryer until golden brown, and they’ll have everyone reaching for seconds. Treat your family and friends to this picturesque and delicious addition to any table!
50
Servings
50
Calories
14
Ingredients
Ingredients
Ground pork or ground chicken
1 lb (raw)
Diced onion
1 cup (raw)
Large carrots, shredded
2 (shredded)
Raw shrimp, deveined and chopped
1/2 lb (chopped)
Fish sauce
1 1/2 tablespoons (liquid)
Chicken bouillon powder
1 teaspoon (dry)
Sugar
1 tablespoon (dry)
Sesame oil
1 tablespoon (optional, liquid)
Black pepper
1/2 teaspoon (dry)
Garlic cloves, minced
4 -5 (minced)
Bean thread noodles
1 cup (soaked in water and cut into 1 inch lengths)
Egg, separated
1 (whites and yolk used separately)
Small egg roll wraps
50 (raw)
Oil
as needed (for deep frying)
Instructions
1
In a mixing bowl, combine the ground pork (or chicken), diced onion, shredded carrots, chopped shrimp, fish sauce, chicken bouillon powder, sugar, sesame oil (if using), black pepper, minced garlic, and bean thread noodles. Mix until well incorporated.
2
Lay out an egg roll wrapper on a clean surface and use a fork or spoon to place approximately 2 tablespoons of the filling mixture on the lower third of the wrapper.
3
Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top to form the spring roll, ensuring it’s sealed well.
4
Using the separated egg white, brush it onto the edges of the wrapper to secure the seal.
5
Repeat this process with the remaining wrappers and filling until all are formed.
6
At this point, the spring rolls may be frozen. Place layers between sheets of wax paper to prevent sticking.
7
When ready to cook, heat oil in a deep fryer or large pot to 350°F (175°C). Carefully add the frozen spring rolls to the hot oil and fry until they are golden brown and crispy. Drain on paper towels before serving.
Nutrition Information
2.5g
Fat
4g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Vietnamese Pork and Shrimp Spring Rolls?
These are Vietnamese spring rolls filled with a savory blend of ground pork, shrimp, and vegetables, known for their irresistible flavor and crunch.
Can I use chicken instead of pork in this recipe?
Yes, you can substitute the 1 lb of ground pork with ground chicken.
How many spring rolls does this recipe make?
This recipe is designed to make 50 servings, or approximately 50 small spring rolls.
Are these spring rolls freezer-friendly?
Yes, these spring rolls can be made ahead of time and frozen for spontaneous gatherings.
How do I prevent spring rolls from sticking together in the freezer?
To prevent sticking, place layers of spring rolls between sheets of wax paper before freezing.
What is the recommended frying temperature?
The oil should be heated to 350°F (175°C) in a deep fryer or large pot.
How much ground pork is needed?
The recipe requires 1 lb of raw ground pork.
How much shrimp is used in the filling?
You will need 1/2 lb of raw shrimp that has been deveined and chopped.
How do I prepare the bean thread noodles?
Soak 1 cup of bean thread noodles in water and then cut them into 1-inch lengths.
What should I use to seal the spring roll wrappers?
Use a separated egg white brushed onto the edges of the wrapper to secure the seal.
How many calories are in one spring roll?
Each spring roll contains approximately 50 calories.
What is the fat content per serving?
Each spring roll contains approximately 2.5g of fat.
How many carbohydrates are in each roll?
There are 4g of carbohydrates in each serving.
What is the protein content per roll?
Each serving contains 3g of protein.
How much fish sauce is used in the recipe?
The recipe calls for 1 1/2 tablespoons of fish sauce.
Is sesame oil mandatory for this recipe?
No, the 1 tablespoon of sesame oil is listed as an optional ingredient.
How much garlic is required?
You should use 4 to 5 minced garlic cloves.
How should the carrots be prepared?
Use 2 large carrots that have been shredded.
How much sugar is added to the mixture?
The filling includes 1 tablespoon of sugar.
What type of bouillon is used for seasoning?
The recipe uses 1 teaspoon of chicken bouillon powder.
How much filling should I place in each wrapper?
Use approximately 2 tablespoons of the filling mixture for each spring roll.
Do I need to thaw the spring rolls before frying?
No, you can carefully add the frozen spring rolls directly to the hot oil.
How do I know when the spring rolls are done cooking?
Fry them until they are golden brown and crispy.
How many egg roll wraps are needed?
You will need 50 small egg roll wraps.
How much onion should be added?
The recipe requires 1 cup of diced raw onion.
Where on the wrapper should the filling be placed?
Place the filling on the lower third of the wrapper before rolling.
How much black pepper is used?
The recipe uses 1/2 teaspoon of black pepper.
What is the recommended way to drain the rolls after frying?
Drain the spring rolls on paper towels before serving to remove excess oil.
What occasions are these spring rolls best for?
They are a staple for gatherings and potlucks and make a great addition to any table.
How many ingredients are in this recipe?
There are 14 ingredients in total for these Vietnamese spring rolls.