These Shrimp Pork Spring Rolls are crispy, fresh, and packed with flavor! Filled with juicy shrimp, tender pork, and crunchy veggies, they’re perfect for a snack or appetizer.
Rolling these up is pretty fun! I always end up with extra filling and just have to munch on it while I wrap. I love serving them with a tasty dipping sauce for an extra kick!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for the spring rolls’ texture. If you can’t find rice paper, look for soy wrappers or lettuce leaves as alternatives. They will change the flavor a bit but still work well.
Ground Pork: For a lighter option, try ground chicken or turkey. If you’re looking for a vegetarian version, use crumbled tofu or jackfruit, seasoned similarly for taste.
Shrimp: You can use cooked shrimp to save time. If you’re vegan, skip the shrimp or replace it with mushrooms for a meaty texture.
Herbs: Fresh mint, cilantro, and basil add freshness. If you don’t have one, you can substitute with parsley or omit completely. Using dried herbs won’t give the same effect.
Dipping Sauce: If you can’t find hoisin sauce, try combining soy sauce, a bit of sugar, and a splash of vinegar as a quick substitute. You can skip the peanut butter for a nut-free option.
How Do You Properly Roll a Spring Roll?
Rolling spring rolls can take a little practice, but once you get the hang of it, it’s pretty easy! Follow these steps to get a great roll:
- Soak the rice paper just until it’s pliable – if it’s too soft, it may tear. Regular practice helps you find the right timing.
- Layer your filling close to one edge of the wrapper, leaving some space on the sides for folding.
- Folding in the sides keeps the filling secure. This step is essential! Make sure to press down slightly as you roll to keep everything snug.
- Roll tightly away from you to keep the rice paper from becoming loose. The tighter the roll, the better they’ll hold together while frying.
You’ll probably need to make a few before you feel confident, but each spring roll is a step toward improvement!
How to Make Shrimp Pork Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 rice paper wrappers (approximately 8 inches diameter)
- 1/2 pound ground pork
- 12 medium shrimp, peeled, deveined, and halved lengthwise
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves (optional)
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter (optional)
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon rice vinegar
- 1 garlic clove, minced
- 1 teaspoon chili flakes or fresh chopped chili (adjust to taste)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and about 10 minutes to cook. You’ll spend around 15 minutes mixing and wrapping the ingredients, followed by frying them to golden perfection. Plus, a few minutes to whip up the dipping sauce!
Step-by-Step Instructions:
1. Prepare the Filling:
In a mixing bowl, combine the ground pork, minced garlic, fish sauce, sugar, salt, and pepper. Mix everything well to combine the flavors. Now it’s time to cook the filling!
2. Cook the Pork:
Heat a skillet over medium heat. Add the pork mixture and cook until it’s fully cooked, breaking it apart with a spatula, which should take about 5-7 minutes. Once cooked, set it aside to cool a bit.
3. Prepare the Shrimp:
While your pork cools, prepare the shrimp. Peel, devein, and then cut each shrimp in half lengthwise. Set this aside as well.
4. Soak the Rice Paper:
Take one rice paper wrapper and soak it in warm water for about 15-20 seconds, or until it’s pliable but not too soft. Lay it flat on a clean surface, ready for stuffing!
5. Assemble the Filling:
Near the edge of the rice paper that’s closest to you, layer a small amount of the cooked ground pork, followed by a handful of shredded cabbage, shredded carrots, and some mint and cilantro. Don’t forget the basil if you’re using it!
6. Add the Shrimp:
Place two shrimp halves on top of the filling, pressing them gently against the rice paper so they show nicely from the outside. This makes your spring rolls look really beautiful!
7. Roll the Spring Rolls:
Next, fold the sides of the rice paper inward and tightly roll it away from you to form a sealed spring roll. Make sure it’s snug so that nothing falls out. Repeat this process with the rest of your ingredients.
8. Fry the Spring Rolls:
In a pan, heat vegetable oil over medium-high heat. When the oil is hot, fry the spring rolls in batches until they are golden and crispy on all sides, about 2-3 minutes per side. Once done, remove them and let them drain on paper towels to absorb excess oil.
9. Make the Dipping Sauce:
In a small bowl, whisk together the hoisin sauce, peanut butter (if using), soy sauce, water, rice vinegar, minced garlic, and chili flakes. Adjust the chili to your taste—spicy or mild, it’s up to you!
10. Serve and Enjoy:
Once your spring rolls are nicely fried and crispy, serve them warm with the dipping sauce on the side. Enjoy your delicious Shrimp Pork Spring Rolls!
Enjoy your crispy, flavorful Shrimp Pork Spring Rolls!
Can I Use Store-Bought Dipping Sauce?
Absolutely! If you’re short on time, you can substitute the homemade dipping sauce with store-bought hoisin sauce or other dipping sauces like sweet chili sauce. Just make sure to adjust the flavors to your liking!
Can I Make These Spring Rolls in Advance?
Yes, you can prep the spring rolls ahead of time and store them in an airtight container in the fridge for up to 24 hours. Just be sure to place parchment paper between layers to prevent sticking. Fry them just before serving for the best texture!
What is the Best Way to Store Leftovers?
If you have leftover spring rolls, keep them in an airtight container in the fridge for up to 2 days. Reheat them in an oven or air fryer to regain their crispiness, rather than microwaving, which can make them soggy.
Can I Freeze Uncooked Spring Rolls?
Yes, uncooked spring rolls can be frozen! Lay them flat on a baking sheet to freeze, then transfer to an airtight container or freezer bag. When you’re ready to cook, fry them directly from the freezer without thawing for best results.