A delightful twist on traditional Vietnamese spring rolls, combining pork and shrimp for a flavorful experience.
Combine the ground pork, chopped shrimp, shredded carrot, shredded cabbage, bean sprouts, chopped cilantro, salt, white pepper, and soy sauce in a mixing bowl.
Ensure the mixture is evenly combined for consistent flavor in every roll.
Place a spring roll wrapper on a damp tea towel.
Keeping the wrapper on a damp towel prevents it from drying out and cracking.
Add a couple of tablespoons of the filling near one edge of the wrapper, shaping it into a small log.
Avoid overfilling to make rolling easier and prevent tearing.
Fold the sides of the wrapper over the filling, then roll tightly from the filling side, sealing the edge with a dab of water.
A tight roll ensures the filling stays intact during frying.
Heat the vegetable oil in a frying pan over medium-high heat.
Use enough oil to submerge the rolls for even cooking.
Fry the rolls in batches, turning occasionally, until golden brown and cooked through, about 5-7 minutes.
Fry in small batches to maintain oil temperature and achieve a crispy texture.
Drain the fried rolls on paper towels to remove excess oil.
Draining on paper towels keeps the rolls crispy and less greasy.
Serve the rolls warm with your favorite dipping sauce.
Pair with a tangy sauce like Nuoc Cham for an authentic flavor.
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