Crispy Fried Spring Rolls
Pork and shrimp filling rolls up tight in wrappers, fried until crackling crisp and served with two very different dipping sauces.
Frying at a steady temperature is the real trick here, since oil that is too cool leaves the wrappers greasy instead of crisp. The filling itself is straightforward, just pork, shrimp, and shredded vegetables bound together, but rolling it tightly keeps everything from spilling out in the hot oil. A tangy fish sauce dip and a creamy peanut one give guests a choice.
Ingredients
Method
Tap a number to mark a step doneCombine the ground pork, shrimp, carrot, cabbage, vermicelli noodles, garlic, and half the fish sauce in a bowl and mix well to make the filling.
Lay a spring roll wrapper on a flat surface with a corner facing you, place a spoonful of filling near the bottom corner, and fold the corner up over the filling.
Fold in the two side corners, then roll tightly toward the top corner, sealing the edge with a dab of beaten egg.
Repeat with the remaining wrappers and filling until all the rolls are formed.
Heat the vegetable oil in a deep pot to 350F and fry the rolls in batches for 4 to 5 minutes, turning occasionally, until deep golden and crisp.
Drain the fried rolls on a wire rack or paper towels while you make the sauces.
Whisk the remaining fish sauce with lime juice, sugar, and the thai chili to make a bright dipping sauce.
Stir the peanut butter with a splash of warm water and a little lime juice until smooth for the second dipping sauce, then serve both alongside the hot rolls.
Kitchen note
Fry in small batches and let the oil come back up to temperature between rounds, or the rolls will absorb oil instead of crisping.
