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Cook or soak rice noodles according to package directions; drain well. Chop shrimp into small pieces. In a bowl combine the prepared noodles, shrimp, pork, onion, carrots, sprouts, pepper and salt, mix well.
Place one wrapper diagonally on a flat surface so it resembles a diamond. Form 1 tablespoon of filling into a narrow strip and place in the center of the wrapper. Moisten edges of wrapper with beaten egg to help secure. Fold in the side corners, then the bottom corner, and roll up, pressing the edges to seal. Set aside and repeat the process until the mixture is all used.
In a 6-quart pot fitted with a deep-fry thermometer, heat oil to 325°F. Working in batches, cook spring rolls until golden brown, flipping once using tongs, 6 to 7 minutes.
Drain spring rolls well on paper towels. Let cool to just warm and serve with lettuce leaves, basil, sliced cucumbers, jalapeños and nuoc nam for dipping.