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  • Servings:
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  • 1/2 lb. ground pork
  • 1/4 lb. shrimp, chopped (get the 21-25/lb since they have more flavor!)
  • 1/2 can straw mushrooms, drained and rinsed
  • 1 medium onion, finely chopped
  • 1 carrot, shredded into fine julienne
  • 1/4 lb bean sprouts
  • 1/2 tsp ground pepper
  • 1-2 tsp fish sauce
  • 2 Tbsp grapeseed oil for stir frying mixture
  • 1 tsp sugar
  • 1 cup lukewarm water
  • 12-15 rice papers
  • oil for deep frying (peanut,canola, or grapeseed)
  • lettuce leaves and mint for garnish and serving


  • Over med-high heat, stirfry onion, shrimp and pork.
  • Let sit for a bit and then turn up the heat and add sprouts, carrots and mushrooms until just barely cooked through.
  • Season with pepper, fish sauce and sugar.
  • Let rest to cool so that you can handle.
  • Soak one rice paper with warm water until soft and pliable. Take the filling and fold into paper, being careful to tuck in both sides and both ends.
  • Deep fry the rolls in oil (heated to 375F).
  • Let them fry until golden brown.
  • Serve wrapped in lettuce leaf with spring of mint, and dipped in sauce -- peanut sauce or cucumber sauce.

Categories: Appetizer  Deep Fryer  Dinner Party  Picnic  Pork  Stove 
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