Spring Roll - Pork & Shrimp Recipe

Prepare noodles and mushrooms

Soak glass (cellophane) noodles in warm water for 8–10 minutes until softened. Drain, squeeze out excess water and cut into 2–3 inch (5–7 cm) lengths. If using dried shiitake, rehydrate in warm water for 15–20 minutes, drain and finely chop. If using fresh, finely chop and proceed.

Cook aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add minced garlic and diced onion; sauté 1–2 minutes until fragrant and translucent but not browned.

Cook pork and shrimp

Increase heat to medium-high, add ground pork and break up with a spatula. Cook 3–4 minutes until pork is mostly cooked through. Add chopped shrimp and continue cooking 2–3 minutes until shrimp turn opaque. Stir frequently so pieces remain small and even.

Combine vegetables and season

Add chopped shiitake, carrots, shredded jicama (if using), scallions and cilantro to the meat mixture. Toss in softened glass noodles. Season with fish sauce, soy sauce, sugar and white pepper. Stir to combine and cook another 2 minutes to marry flavors. Taste and adjust seasoning (more fish sauce or a pinch of sugar as needed).

Finish filling

Remove skillet from heat and let mixture cool 8–10 minutes until warm (not hot). Stir in beaten egg to bind the filling; the residual heat will cook the egg slightly. If mixture seems wet, cook an additional minute on low to evaporate excess moisture. Transfer filling to a bowl and set aside to cool to room temperature before wrapping.

Prepare wrappers

If wrappers are chilled, bring them to room temperature under a damp towel so they are pliable. Prepare a small bowl with the cornstarch slurry (1 part cornstarch to 2 parts water) to seal edges.

Assemble spring rolls

Place one wrapper on a clean work surface in a diamond orientation. Spoon about 2–3 tablespoons (roughly 30–35 g) of filling near the bottom third of the wrapper. Fold bottom corner up over filling, then fold both side corners in snugly, and roll tightly toward the top corner. Brush a thin line of cornstarch slurry on the top corner and finish sealing the roll. Repeat with remaining wrappers and filling. You should end up with about 18–20 rolls depending on filling amounts.

Chill briefly (optional)

If time allows, place assembled rolls on a tray and refrigerate 20–30 minutes to firm up; this helps maintain shape during frying.

Heat oil

Pour enough vegetable oil into a deep pan or pot to reach about 2 inches (5 cm) deep. Heat to 180°C (350°F) for deep-frying. If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise immediately.

Fry spring rolls

Fry rolls in batches without overcrowding: 3–5 minutes per batch, turning occasionally, until wrapper is evenly golden brown and crisp. Maintain oil temperature between 170–180°C (340–355°F) to avoid soggy or burned rolls. Use a slotted spoon to transfer rolls to a wire rack or paper towels to drain excess oil.

Serve

Let rolls rest 1–2 minutes to cool slightly (they will be very hot inside). Serve warm with the dipping sauce.

Make nuoc cham

In a small bowl combine warm water and sugar, stirring until sugar dissolves. Add fish sauce and lime juice, then stir in minced garlic and sliced chili. Taste and adjust balance — it should be salty, sweet and tangy. Stir in shredded carrot as garnish. Let sit 5–10 minutes for flavors to meld.