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The appetizer, From around the world

Pork and shrimp spring rolls

Pork and shrimp spring rolls are an appetizer or starter for 6, made with ground pork, shrimp and vermicelli rolled in a rice paper wrapper. They take 45 minutes of active work, can be rolled in the morning and fried at the last minute. Medium difficulty, about €1.80 per person, success depends on a well drained filling and a tight roll.

Crispy homemade spring rolls with their sweet and salty dipping sauce, rolled in the morning and dropped into hot oil the moment your guests arrive.

Pork and shrimp spring rolls
For
6 people
Work
45 min
Total time
1 h 15
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€1.80
Calories per person
310 kcalcalculated by Kiloach, your weight coach

Under the crisp golden rice paper, the pork and shrimp filling stays moist, flavored with mushrooms and shredded carrot. The vermicelli binds everything without weighing it down, and the citrusy fish sauce dip wakes up every bite with a sweet and salty kick. It's an appetizer or starter that beats another bowl of peanuts, and it tends to win over kids and adults alike.

Mon Chou suggests these for a dinner with friends built around a world food theme, a slightly festive family meal, or an evening where you serve several small dishes to share. They work year round, served hot straight from the fryer, alongside a vermicelli salad or fresh spring rolls if you want to carry the Asian theme through the whole meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 55 min
  3. Before the guests arrive 1 step, 5 min
  4. When it's time to serve 1 step, 15 min

The day before, you can make the dipping sauce and keep it chilled. In the morning, soak the vermicelli, mix the filling and roll all twenty spring rolls, keeping them covered in the fridge. Just before guests arrive, finish the sauce if you haven't already, and fry the rolls right at serving time so they reach the table still crackling.

The ingredients

6 people

Pantry

  • Rice paper wrappers for spring rolls 20
  • Rice vermicelli 50 g
  • Fish sauceoften in the pantry 4 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Frying oiloften in the pantry 75 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Ground pork 300 g

Fish counter

  • Peeled shrimp 200 g

Fruits and vegetables

  • Carrots 2
  • Black or button mushrooms 100 g
  • Onion 1
  • Lime 1

Dairy

  • Egg 1

Allergens Gluten, Shellfish, Eggs, Soy, Fish

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Soak the vermicelli in warm water, drain, then snip into short pieces with scissors. 15 min

    Use scissors rather than a knife, it's five times faster.

  2. Mix the pork, chopped shrimp, shredded carrots, mushrooms, onion, egg, a tablespoon of fish sauce, salt and pepper. 10 min

    Knead the filling by hand for a minute, it becomes binding and holds together well inside the roll.

  3. Dip each wrapper in warm water for a few seconds, fill it, fold in the sides and roll tightly. 25 min

    Don't let the wrapper soak more than a few seconds, it keeps softening as you roll.

  4. Place the rolls without letting them touch on a floured tray or one lined with parchment, and keep chilled. 5 min

    If the rolls touch, the rice paper sticks together and tears when pulled apart.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Make the dipping sauce by mixing three tablespoons of fish sauce, the sugar, lime juice and three tablespoons of warm water. 5 min

    Taste the sauce, it should be as sweet as it is salty, adjust with sugar or lime.

When it's time to serveThe final touches, right in front of your guests.

  1. Fry the rolls in oil at 170 degrees for eight minutes, turning them, then drain on paper towels. 15 min

    At 170 degrees they brown through evenly, any hotter and they'll blacken before the filling cooks.

Our tips to get it right

  • Chop the shrimp into small pieces rather than halves, they distribute better through the filling so every bite gets some.
  • Line up the rolled spring rolls side by side without stacking them, under a damp towel in the fridge, so they don't dry out before frying.
  • Fry in several batches without crowding the pan or fryer, otherwise the oil temperature drops and the rolls soak up too much grease.

The variations

  • Swap the shrimp for an extra 200g of ground pork if a guest has a shellfish allergy, and adjust the allergen list accordingly.
  • For a vegetarian version, replace the pork and shrimp with crumbled tofu and extra mushrooms, adding a splash of soy sauce for depth.
  • For kids or a faster service, make mini rolls with half wrappers, they cook faster and disappear in one bite.

What to serve it with

  • Rice vermicelli salad with fresh herbs
  • Cold fresh spring rolls as a starter
  • Green tea or lemon water with the meal

Storage

Raw spring rolls keep 24 hours in the fridge, well covered, and freeze well uncooked on a tray before being bagged together. Reheat cooked rolls for 5 minutes in a hot oven to bring back the crunch, which works far better than a microwave that softens them.

Questions about this recipe

Can you use Chinese spring roll wrappers instead of rice paper?

Yes, but the texture changes, wheat wrappers puff up and turn less translucent when fried. Rice paper remains the classic choice for authentic Vietnamese style rolls.

How do you keep the rolls from sticking together while frying?

Never let them touch in the pan or fryer, hot oil will fuse them together and tear the wrappers apart when separated. Fry in small, spaced out batches.

Can you bake the spring rolls instead of frying them?

Yes, brush them lightly with oil and bake 20 minutes at 200 degrees, flipping halfway through. They'll be less golden and crisp than fried ones, but lighter on fat.

How many spring rolls should you plan per person?

Count on 3 to 4 rolls per person for a casual appetizer spread, a bit fewer if more courses follow. This recipe makes twenty rolls, enough for 6 guests alongside other nibbles.

Can pork and shrimp spring rolls be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make pork and shrimp spring rolls?

Allow 1 h 15 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in pork and shrimp spring rolls?

About 310 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does pork and shrimp spring rolls cost?

About €1.80 per person, that's €10.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, shellfish, eggs, soy, fish. Remember to ask your guests about their allergies before putting your menu together.

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