Ingredients:
For the filling:
½ lb (225 g) ground pork
½ lb raw shrimp, finely chopped
1 small onion, finely chopped
1 cup rice vermicelli, soaked & chopped short
1 cup shredded cabbage
1 small carrot, grated
3 cloves garlic, minced
3 tbsp soy sauce
2 tbsp oyster sauce (optional for rich flavor)
1 tsp black pepper
1 tsp sugar
1 large egg
1 tsp sesame oil
10–12 spring roll wrappers
For sealing & frying:
1 beaten egg or flour-water paste
Oil for deep or shallow frying
Instructions
- Prep noodles
Soak noodles until soft, drain well, then chop short. This step is key so the rolls don’t poke through the wrapper. - Make filling
In a large bowl, mix pork, shrimp, noodles, carrots, onion, garlic, egg, soy sauce, oyster sauce, salt, pepper, sugar, and sesame oil until just combined. - Wrap
Place wrapper in a diamond shape. Add 1–1½ tbsp filling near the bottom. Roll tightly, fold sides in, seal edge. - Fry
Heat oil to 350°F (175°C).
Fry 4–5 minutes until golden and crisp.
Drain on paper towels.
Serve with dipping sauces:
Sweet chili sauce
Soy-vinegar dip with garlic
Spicy peanut sauce
