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Snacks & Appetizers

Crispy Pork & Shrimp Egg Rolls

TIME

50 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

411 kcal

CARBS

38.3 g

PROTEIN

19.1 g

FAT

19.4 g

Z Crispy Pork & Shrimp Egg Rolls

About this recipe

Fried rolls take many forms across Asian cuisines. In Vietnam, chả giò—also called nem rán in the north—often combines pork and shrimp, with fresh herbs and a fish-sauce dip served alongside. This version brings together pork, a whole shrimp, shredded taro, and carrots inside a crisp lumpia wrapper.

WHY YOU’LL LOVE IT

A crisp, golden wrapper surrounds savory pork, tender shrimp, and finely shredded vegetables. Fresh lettuce and herbs bring a refreshing contrast to the warm rolls. The sweet, tangy fish-sauce dip adds a bright finishing touch to every bite.

Ingredients

For the Rolls

  • 10 thin lumpia or spring roll pastry wrappers suitable for frying, approximately 8 inches / 20 cm across
  • 6 oz peeled taro, finely shredded (170 g)
  • 2 oz carrots, finely shredded (57 g)
  • 6 oz ground pork (170 g)
  • 10 raw shrimp, peeled and deveined, tails left on (about 150 g edible shrimp meat, excluding tails)
  • ¼ cup finely chopped red onion (about 40 g)
  • ¼ tsp ground black pepper (about 0.6 g)
  • 1 tsp sugar (4 g), optional
  • Water, as needed to seal the wrappers
  • Avocado oil for deep-frying, enough for a depth of about 2 inches / 5 cm in your pot

For the Dipping Sauce

  • 2 tbsp fish sauce (30 ml)
  • 2 tbsp water (30 ml)
  • 1 tbsp sugar (12 g)
  • 1 tbsp fresh lime juice (15 ml)
  • 1 small garlic clove, finely minced (about 3 g), optional
  • 1 small fresh chili, finely minced (about 5 g), optional

To Serve

  • 8–10 lettuce leaves, washed and dried (about 120 g)
  • ¼ cup loosely packed fresh mint leaves (about 5 g)
  • ¼ cup loosely packed fresh cilantro (about 5 g)

Preparation

  1. Make the dipping sauce: stir together the fish sauce, water, sugar, and lime juice until the sugar dissolves. Add the optional minced garlic and chili if using. Set aside.
  2. Pat the peeled and deveined shrimp thoroughly dry. Keep the tails attached.
  3. Combine the finely shredded taro, carrots, ground pork, red onion, black pepper, and optional teaspoon of sugar. Mix evenly and divide into 10 equal portions. Do not taste the raw filling.
  4. Place one wrapper on a clean board, with a corner pointing toward you if using square wrappers. Keep the remaining wrappers covered with a barely damp towel.
  5. Place one portion of filling near the edge closest to you and shape it into a thin, compact strip. Lay one shrimp across the filling, positioning its tail so it extends beyond one side of the finished roll.
  6. Fold the wrapper over the filling, fold the sides inward around it while leaving the shrimp tail exposed, and roll snugly. Lightly moisten the final edge with water and press to seal, following the wrapper package instructions. Repeat to make 10 rolls.
  7. Pour oil into a deep, heavy pot to a depth of about 2 inches / 5 cm, keeping the pot no more than half full. Heat the oil to 350°F (175°C).
  8. Carefully lower a few rolls into the oil, seam-side down. Fry in small batches, turning occasionally, until golden and crisp. Begin checking after 5 minutes; cooking time will vary with roll thickness. The center of the pork filling must reach 160°F (71°C), and the taro should be completely tender. Lower the heat slightly if the wrappers brown before the filling is cooked.
  9. Transfer the cooked rolls to a wire rack set over a tray to drain. Let the oil return to 350°F (175°C) before adding the next batch.
  10. Serve promptly with the lettuce, mint, cilantro, and dipping sauce. For 4 equal portions, give each person 2 whole rolls and half of another roll, cutting the shared rolls after cooking. Do not eat the shrimp tails.

Tips

Use thin pastry wrappers intended for frying; do not soak them like rice paper.
Finely shred the taro and keep each portion of filling thin so it cooks evenly inside the wrapper.
Dry the shrimp and vegetables well, and keep water away from the hot frying oil.
Roll snugly without stretching or tearing the wrappers, and seal the edges before frying.
Do not overcrowd the pot: small batches help maintain the oil temperature and a crisp finish.
Check the filling with a food thermometer; a golden wrapper alone does not confirm that the pork is cooked.

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