Ingredients
1 tablespoon vegetable oil, plus more as needed and for frying
1/2 pound ground pork
1/2 cup minced onion
1/4 cup minced celery
1/4 cup finely grated carrot
3 garlic cloves, minced
1 tablespoon fish sauce
1/2 cup grated cabbage (3 ounces)
1/2 cup sugar snap peas (2 ounces), thinly sliced
1/2 pound shrimp, shelled and deveined, thinly sliced crosswise
Coarse salt and freshly ground pepper
10 spring-roll wrappers (8-inch square)
1 large egg yolk, lightly beaten
1 tablespoon water
Rice-Vinegar Dipping Sauce
Preparation
Heat oil in a medium saucepan over medium heat. Add pork, and cook, breaking it up with a spoon, until browned, about 5 minutes. Remove pork with a slotted spoon.
Add onion to pan, and cook until softened, about 3 minutes. Add celery, carrot, garlic, and fish sauce, and cook until vegetables are softened, about 2 minutes. Add cabbage, sugar snap peas, and shrimp, and cook until shrimp is pink and cooked through, about 2 minutes. Stir in reserved pork. Season with salt and pepper, and let cool slightly.
Stack spring-roll wrappers, and cut into quarters. (You should have forty 4-inch squares.)
Whisk yolk and water in a small bowl. Place 1 wrapper on a work surface, with 1 corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 1 tablespoon filling in a mound in center of wrapper. Fold bottom corner over filling, then fold in sides halfway. Roll wrapper to form a tight cylinder, leaving top corner exposed. Brush top corner with egg wash, and press to seal. Cover with a damp kitchen towel. Repeat with remaining ingredients.
Heat 1/2 inch of oil in large, heavy skillet until it reaches 350 degrees. Working in batches, add spring rolls, seam side down, and fry, turning frequently, until golden brown, 2 to 3 minutes. (Adjust heat as necessary to keep oil at a steady temperature; add more oil if needed.) Drain on paper towels. Serve immediately with dipping sauce.
