Xuan's Vietnamese Springrolls


1 lb lean ground pork
1/2 lb cleaned shelled shrimp, cut small
1/4 lb shredded cabbage*
1/2 tsp. salt
1/4 tsp. ground pepper
1 tsp. sugar
1 medium onion, finely diced
1 package of springroll wrappers

* For a more interesting flavor, instead of cabbage substitute 2 1/2 cups of julienned (cut into matchstick sized strips) jicama root. This can be found at many large supermarkets and ethnic food stores.


1. Combine first 7 ingredients and let sit for about 10 minutes.

2. Place springroll wrapper on counter diagonally, and place a couple tablespoons of the filling across the lower center of the wrapper. From the corner of the wrapper closest to you, begin to roll up the springroll. When it is halfway rolled up, fold in the outer corners, and continue rolling so that they are tucked inside.

3. The finished springrolls are deep-fried at low to medium heat (make sure the oil is not too hot or the wrapper will overcook before the filling is cooked) in a saucepan for about 15 minutes or until golden brown.

Serve with large lettuce leaves to wrap in, and condiments such as hoisin, chile paste, and cilantro leaves. Prepare a dipping sauce of rice wine vinegar, soy and chopped scallion.

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