Pork Spring Rolls Recipe

Prepare vegetables

Shred the carrot and finely shred the cabbage. Finely chop the mushrooms, mince the shallot and garlic, slice the scallions, and grate the ginger. Set aside.

Cook aromatics

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil. When hot, add minced shallot and cook 1 minute until fragrant, then add garlic and grated ginger and cook 30 seconds.

Brown pork

Add the ground pork to the skillet. Break it up with a spatula and cook until mostly browned, about 4–5 minutes.

Add vegetables

Add chopped mushrooms, shredded carrot, and shredded cabbage. Stir-fry 3–4 minutes until vegetables are softened and most moisture has evaporated.

Season and bind

Reduce heat to medium. Stir in soy sauce, oyster sauce, sesame oil, fish sauce (if using), sugar, salt, and pepper. Sprinkle the cornstarch over the mixture and stir well so it distributes and absorbs remaining liquid, cooking 1 minute to thicken. Taste and adjust seasoning. Remove from heat and stir in sliced scallions. Let the filling cool to room temperature—important so wrappers don't become soggy.

Make sealing paste

Whisk together 2 tablespoons flour and 2 tablespoons water to a smooth paste for sealing wrappers; set aside.

Assemble rolls

Place one spring roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of cooled filling near the corner closest to you, leaving a 1/2 inch border on each side. Fold the bottom corner up over the filling, then fold the two side corners in toward the center. Roll tightly away from you until 3/4 closed, brush the top corner edge with the flour paste, and finish rolling to seal. Repeat with remaining wrappers and filling. You should get about 12 rolls depending on wrapper size and filling amount.

Rest

Place assembled rolls seam-side down on a tray lined with parchment. Let rest 10–15 minutes so the seal sets; refrigerate up to 1 hour if not frying immediately.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 1 to 1.5 inches (enough to partially submerge rolls). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper—if it sizzles and browns in ~30 seconds, oil is ready.

Fry rolls

Working in batches (do not overcrowd), carefully slide 3–4 rolls into the hot oil seam-side down. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Adjust heat to maintain steady frying temperature.

Drain

Using a slotted spoon or tongs, transfer fried rolls to a paper towel–lined tray to drain excess oil. Keep warm in a low oven (200°F / 95°C) if making large batches.

Whisk together rice vinegar, lime juice, fish sauce, sugar, water, minced garlic, and chili if using. Taste and adjust: add more sugar if too tart, more fish sauce if too mild. Serve in small bowls alongside hot spring rolls.