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Vietnamese recipe for Crab and Pork Spring Rolls, served with salad and sauce

Crab and Pork Spring Rolls

This recipe for Vietnamese Crab and Pork Spring (CHA GIÒ CUA VÀ THĮT HEO) rolls uses minced ground pork and fresh crab meat for filling.
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Ingredients

  • 20 medium rice paper sheets
  • 2 litres vegetable oil for deep-frying
  • Nuoc mam dipping sauce

Crab and Pork Filling

  • 500 g minced ground pork
  • 2 shallots finely chopped
  • 2 garlic cloves minced
  • 2 tbsp fish sauce plus extra if needed
  • 1 tbsp sugar plus extra if needed
  • pinch ground white pepper
  • 50 g wood ear mushrooms roughly chopped
  • 300 g fresh crab meat
  • SALAD PLATE

Salad Plate

  • 1 head iceberg lettuce or butter (bibb) lettuce leaves separated
  • 1 bunch mint leaves picked
  • 1 bunch Vietnamese mint leaves picked
  • 1 bunch shiso leaves picked

Instructions
 

Crab and Pork Filling

  • To make the crab and pork filling, place all the ingredients except the crab meat in a large bowl and mix to combine. Check the seasoning by cooking 2 teaspoons of the mixture in a small frying pan over medium heat or in the microwave for 30 seconds. Taste, and add more fish sauce or sugar to the mixture, if necessary, to balance the sweet and salty flavours.

Spring Rolls

  • Arrange the lettuce leaves and herbs on a large serving platter. Lightly spray a rice paper sheet with a little water, wiping off any excess liquid.
  • Lay the damp rice paper sheet flat on a clean workbench. Spoon about 1 tablespoon of the filling in the centre of the rice paper and top with two teaspoons of the crab meat.
  • Fold in all four sides of the rice paper to make a tight square. Repeat with the remaining rice papersheets and filling to make 20 spring rolls.
  • Heat the oil in a large saucepan to 180°C (350°F) on a kitchen thermometer. Working in batches, lower a few spring rolls into the oil and cook for 7–10 minutes, until golden and crispy. Remove using a slotted spoon and drain on a plate lined with paper towel.

To Serve

  • Serve the spring rolls with the salad plate and nuoc mam. Place a spring oll in a lettuce leaf, top with a few herbs, then wrap it all up and dip in the nuoc mam.
Keyword Crab, Fresh Spring Rolls