Pork Spring Rolls
Crispy Vietnamese-style spring rolls filled with seasoned pork, vegetables, and vermicelli noodles.
30 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 200g ground pork
- 1 pack spring roll wrappers (20 sheets)
- 50g vermicelli noodles
- 1 carrot (julienned)
- 1/2 cup shredded cabbage
- 2 cloves garlic (minced)
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 1 egg (for sealing)
- Vegetable oil (for frying)
Nutrition Facts
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Instructions
Prepare the filling: Soak vermicelli noodles in hot water for 5 minutes until soft. Drain and cut into 2-inch lengths.
Cook the pork: In a pan over medium heat, cook ground pork until no longer pink. Add garlic and cook until fragrant, about 1 minute.
Season the filling: Add fish sauce, sugar, and black pepper to the pork. Mix well, then add carrots and cabbage. Cook for 2 more minutes. Remove from heat and let cool.
Assemble spring rolls: Place a wrapper diagonally. Add 1 tbsp of filling near the corner. Fold corner over filling, then fold sides inward. Roll tightly, sealing the end with beaten egg.
Fry the spring rolls: Heat oil to 350°F (175°C). Fry rolls in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
Serve: Cut rolls diagonally and serve hot with dipping sauce (mix fish sauce, lime juice, sugar, garlic, and chili to taste).
Chef's Tips
- Wrapper Care: Keep spring roll wrappers covered with a damp towel to prevent drying out while assembling.
- Frying Tip: Maintain oil temperature - too hot will burn wrappers, too cool makes rolls greasy.
- Make Ahead: Uncooked rolls can be frozen for later use. Fry directly from frozen, adding 1-2 minutes to cooking time.
- Vegetarian Option: Replace pork with tofu or mushrooms for a meat-free version.
- Dipping Sauce: For authentic flavor, use nuoc cham (fish sauce-based dipping sauce) with sliced chili and lime.
