Crispy Shrimp and Pork Spring Rolls

Steps

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1. 1
   Prepare the shrimp by cleaning and deveining 300g of fresh shrimp. Divide into two portions: one chopped into small pieces for texture, the other pounded with a meat mallet until finely minced.
   ▶ ≈0:42
2. 2
   Combine the filling: place ground pork, prepared shrimp, finely diced carrot, minced red onion, and chopped green onion in a bowl.
   ▶ ≈2:07
3. 3
   Season the mixture with 1 tbsp fish sauce, 1 tbsp oyster sauce, 1/3 tbsp sugar, 1/3 tbsp seasoning powder, 1 tbsp black pepper, 1 tbsp cooking oil, and 1 tbsp cornstarch. Optionally add 1/2 tsp garlic powder for extra aroma.
   ▶ ≈2:45
4. 4
   Mix the filling by stirring with chopsticks in one direction (clockwise) for 4–5 minutes until well-combined and firm. Wearing gloves, then slap the filling onto the bowl 15–20 times to tighten the texture and create bounce.
   ▶ ≈3:14
5. 5
   Prepare the wrapper by laying out a Ha Tinh rice paper sheet and brushing the edges with egg white for sealing.
   ▶ ≈4:10
6. 6
   Fill and roll the wrapper by placing filling in the center and flattening it slightly. Fold both ends inward, then roll tightly, sealing with egg white. Press all edges firmly to seal.
   ▶ ≈4:29
7. 7
   Deep fry the rolls by heating oil in a pan over medium heat. Once the oil is hot, fry the rolls for 5–6 minutes until the exterior is golden and crispy. Keep unused wrappers covered with cloth to prevent drying out.
   ▶ ≈5:23
8. 8
   Remove the fried rolls and drain on a paper towel. Serve hot with chili sauce or dipping sauce on the side.
   ▶ ≈6:33