Description
Delicious and crispy Vietnamese spring rolls filled with pork and fresh vegetables, perfect for a snack or appetizer.
Ingredients
Scale
- 1 lb ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup bean sprouts
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 package rice paper wrappers
- Vegetable oil for frying
Instructions
- In a large bowl, combine ground pork, carrots, cabbage, bean sprouts, green onions, garlic, soy sauce, and fish sauce.
- Soak rice paper wrappers in warm water until soft, then lay them flat on a clean surface.
- Place a small amount of the filling mixture in the center of each wrapper.
- Fold the sides of the wrapper over the filling, then roll tightly from the bottom to the top.
- Heat vegetable oil in a deep pan over medium heat.
- Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove from oil and drain on paper towels.
- Serve hot with dipping sauce.
Notes
- Make sure the oil is hot enough before frying to ensure crispy rolls.
- Feel free to customize the filling with your favorite vegetables.
- Serve with sweet chili sauce or hoisin sauce for dipping.
Nutrition
- Serving Size: 2 spring rolls
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg