Shrimp and Pork Spring Rolls

Name: Shrimp and Pork Spring Rolls
Ingredients: 1/2 tablespoon sugar (about 6 grams); 1 tablespoon fish sauce (about 15 ml); 1/2 teaspoon black pepper (about 1 gram); 1 tablespoon seasoning powder (about 8 grams)

Từ Quỳnh @cook_13912850

Tp Hồ Chí Minh

About 10.5 oz (300g) pork shoulder
About 7 oz (200g) shrimp
1 carrot
1 taro root
1 jicama
Green onions, shallots
A small amount of hulled mung beans
1 egg
1 pack of spring roll rice paper (look for handmade rice paper at Vietnamese markets for the best crispiness)

Từ Quỳnh @cook_13912850

Saved

Ingredients

1/2 tablespoonsugar (about 6 grams)
1 tablespoonfish sauce (about 15 ml)
1/2 teaspoonblack pepper (about 1 gram)
1 tablespoonseasoning powder (about 8 grams)

Saved

Steps

1

Soak the mung beans for a few hours, then steam them until just tender. Finely grind the pork with shallots. Peel and chop the shrimp. Crack in the egg. Shred the carrot, taro, and jicama. Mix all the ingredients together and season to taste.
2

Roll up the filling in the rice paper wrappers.
3

Fry over medium heat until golden and crispy.
4

Serve and enjoy. For dipping sauce, you can make your own fish sauce mix, or use my recipe: 1 clove garlic + 2 tablespoons sugar + 4 tablespoons fish sauce + 8 tablespoons water.