Spicy Shrimp Spring Rolls
Vietnamese-style spring rolls filled with Chinese sausage, shrimp, bok choy, bean sprouts, and fresh herbs, fried golden and served with nuoc cham dipping sauce.
Ingredients
- 2 tbsp vegetable oil
- 0.5 lb Chinese sausage, finely chopped
- 0.5 cup minced yellow onions
- 1 tbsp chopped garlic
- 0.3 lb bok choy, shredded
- 0.5 lb medium shrimp, peeled, deveined and chopped
- 1 tbsp nuoc cham sauce
- 1 tbsp chopped green onions
- 16 wrappers rice paper or spring roll wrappers
- 1 cup bean sprouts
- 1 cup match-stick carrot strips
- 1 cup packed cilantro leaves
- 1 cup packed fresh mint leaves
- 1 oil peanut oil for frying
Instructions
- 1
In a wok, heat vegetable oil. Stir-fry Chinese sausage 3 minutes. Add onions and garlic; cook 2 minutes. Add bok choy and shrimp. Season with nuoc cham and pepper. Stir-fry 1 minute. Remove from heat, stir in green onions, and cool completely.
- 2
Bring 2 cups water to a boil in a wide pan; remove from heat. Submerge spring roll wrappers one at a time for 10–15 seconds until soft and pliable. Lay on parchment paper.
- 3
Place a small amount of filling in the center of each wrapper. Top with bean sprouts, carrots, cilantro, and mint.
- 4
Roll up the wrappers tightly, folding in the sides.
- 5
Heat peanut oil in a wok to 350°F. Fry spring rolls in batches until golden and crispy, about 3–4 minutes.
- 6
Drain on paper towels and serve with additional nuoc cham or sweet chili sauce for dipping.