Step by step

Method

5 steps

1. 1

   Cook the ground pork and shrimp in a skillet over medium-high heat until no pink remains, about 5–6 minutes. Drain excess liquid.

2. 2

   Stir in the cabbage, carrot, and garlic and cook 2–3 minutes, until the vegetables soften but still have a little bite. Cool the filling before rolling.

3. 3

   Place a wrapper like a diamond, add a small log of filling near the bottom, fold up the point and sides, then roll snugly and seal the edge with water.

4. 4

   Heat oil to about 350°F and fry the rolls in batches for 4–6 minutes, turning, until deep golden and crisp. Drain on a rack.

5. 5

   Serve hot with herbs, lime, and a dipping sauce. Give the oil a minute to return to temperature between batches.