Pork & Shrimp Spring Rolls Recipe

Soak & prep glass noodles & mushrooms

Place glass (cellophane) noodles in warm water for 5–10 minutes until soft. Drain and chop into 1–2 cm lengths. If using dried wood ear mushrooms, rehydrate per package instructions, squeeze out excess water and finely chop.

Chop proteins & aromatics

Chop shrimp into small pieces (roughly the size of the ground pork). Finely mince garlic and shallot. Julienne or grate the carrot and thinly slice the green onions. Lightly beat the egg in a small bowl.

Make cornstarch slurry: mix 2 tbs cornstarch with 2 tbs cold water until smooth and set aside.

Cook aromatics

Heat 2 tbs vegetable oil in a large skillet or wok over medium-high heat. When hot, add minced garlic and shallot and stir-fry 30–45 seconds until fragrant but not browned.

Brown pork & shrimp

Add ground pork to the skillet, breaking it up with a spatula. Cook 3–4 minutes until it begins to brown. Add the chopped shrimp and continue stirring until the shrimp turn pink and are cooked through, about 2–3 minutes.

Add vegetables & seasonings

Stir in chopped carrots, chopped mushrooms, chopped glass noodles and green onion. Add 2 tbs fish sauce, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp sugar and 1 tsp ground white pepper. Stir well to combine and cook another 1–2 minutes to allow flavors to meld.

Bind with egg & cool

Reduce heat to low and pour in the beaten egg, stirring quickly to distribute and lightly bind the mixture; cook 30–60 seconds until set. Taste and adjust seasoning (a little more fish sauce or soy if needed). Transfer filling to a shallow bowl or tray and spread to cool to room temperature (important so wrappers don’t get soggy).

Set up assembly station

Place wrappers on a clean work surface (if frozen, thaw per package; if refrigerated, separate). Keep a small bowl of water and the cornstarch slurry nearby for sealing.

Fill & roll

Place one wrapper (square or round) in front of you. Spoon about 2–3 tbs (approximately 30–40 g) of the cooled filling across the lower third of the wrapper, leaving about 1.5–2 cm border at the edges. Add 1 cilantro sprig and 1–2 mint leaves on top of the filling if using. Fold the bottom edge up over the filling, tuck sides in snugly, then roll away from you to form a tight cylinder. Use a little cornstarch slurry on the final edge to seal. Repeat until all filling or wrappers are used (should make ~12 rolls).

Place finished rolls seam-side down on a tray lined with parchment to prevent sticking. If not frying immediately, refrigerate no more than 1 hour to keep wrappers firm.

Heat oil

Pour ~500 ml vegetable oil into a deep skillet or a medium saucepan to a depth of about 2–3 cm. Heat over medium-high until oil reaches 175–180°C (350–355°F) or until a small piece of wrapper sizzles immediately when dropped in.

Fry in batches

Carefully add 3–4 spring rolls to the hot oil (do not overcrowd). Fry, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Repeat with remaining rolls, letting oil return to temperature between batches.

If you prefer a lighter roll, shallow-fry and finish in a 200°C (400°F) oven for 5–7 minutes to crisp through.

Dissolve sugar

In a small bowl, stir 2 tbs sugar into 120 ml warm water until fully dissolved.

Season

Add 2 tbs fish sauce, 1 tbs lime juice and 1 tsp rice vinegar. Stir to combine. Add minced garlic and sliced chili if using. Taste and adjust balance of sweet/salty/sour as desired. Stir in a small teaspoon of shredded carrot for color and texture.

Arrange spring rolls on a platter with lettuce leaves, cilantro and mint. Serve hot with the dipping sauce on the side. For wrapping, place a spring roll in a lettuce leaf, add fresh herbs and dip into sauce.