Plant-based Pork & Crab Vietnamese Spring Rolls



  • 1/3 pound medium shrimp (peeled and deveined)
  • 1/2 pound ground pork
  • 1/4 pound fresh crabmeat (Dungeness or blue crab)
  • 1/3 cup chopped fresh wood ear mushrooms (or reconstituted dried wood ear mushrooms)
  • 1/2 cup grated carrot
  • 1/2 cup chopped bean sprouts
  • 3 small shallots, minced
  • 1 garlic clove, finely minced
  • 1 egg
  • 2 tablespoons Vietnamese fish sauce (preferably Three-Crabs brand)
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sugar

Using your (washed) hands, mix all of the above until well-combined; 

Additional ingredients:

  • rice paper rounds for wrapping spring rolls
  • water
  • a little bit of sugar
  • nuoc cham dipping sauce
  • boston, bibb, or leaf lettuce, washed and dried


  1. In a large bowl add some warm water, enough to immerse the rice paper all over. Whisk into the water two tablespoons of granulated sugar. To roll the spring rolls, moisten a sheet of rice paper in the warm water, shake off the excess water, and lay on a cutting board. Dab excess moisture off the rice paper with a clean kitchen cloth. In about ten or fifteen second the rice paper will be pliable.
  2. Put about a quarter cup of filling near (about a half-inch away from) the bottom edge of the moistened rice paper in a pile roughly three inches long. Fold the bottom edge over the filling, and then fold over the sides, creating a packet. Carefully roll the bottom up and over, like you would a burrito, and gently squeezing the filling as you do so, to reduce any air pockets in the finished product. Roll until the package to the top edge, completing the roll. Place finished roll on a sheet pan lined with wax paper or parchment paper. Continue with the rest of the filling.
  3. Heat a fryer or oil in a pot to 350 degrees. Fry spring rolls in batches until golden brown. Eat while hot and serve with dipping sauce, fresh lettuce, and mint. Wrap hot Cha Gio in lettuce with a little mint tucked in. 


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