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Laura Banford: Today's destination is Vietnam. We are going to make crunchy spring rolls with pork and shrimp. The ingredients that you will need are one package of spring roll wrappers, one half pound of ground pork, one half pound of chopped shrimp, 8 ounces of coleslaw mix, bean sprouts, cornstarch, soy sauce and oil.

The pieces of equipment you will need are a large pan, a couple of sharp knifes, and a cutting board. We are using shrimp that are cleaned and deveined and I am just going to chop them up. I have heated my pan and added some vegetable oil. We are going to be making the filling first. I am going to add ground pork. Break this up with spoon. This is really freshly ground pork. You can tell by beautiful color and how loose it is. We cook that through. Season it a little bit. You can make this dish without pork and just use shrimp, but pork and shrimp are classic Vietnamese combination.

You always want to cook pork thoroughly. We are going to get it just about all the way cooked before we add our shrimp. This pork is just about done. Almost all the pinkness is gone. We are going to add our chopped shrimp. Cook that. Nice big pieces of shrimp. When you bite into your spring roll you know you have some nice meaty shrimp in it. I don't want them to be too small. We got to cook these until they are become opaque, just about 2 minutes.

Our shrimp are just about done. You can see they have lost their translucence and are becoming more opaque and pink. Now we are going to turn down the heat a little bit and add our coleslaw. We are going to turn down the heat because you want the coleslaw, cabbage, radicchio, and carrot mixture. Once that is cooked but not too much because you want these to be crunchy inside. So I am just going to toss that around just to wilt them, wilt the greens, wilt them raw, but you do want them nice and crunchy. These are going to be crunchy on the outside and crunchy on the inside. Very healthful and delicious.

Let that cook a little bit. Now I am going to add -- this is a cornstarch and soy sauce mixture and this is going to help the filling hold together inside the spring roll. Toss that around a little bit. Little bit more soy sauce and turn off heat. I don't want this filling to cook anymore than it has. That's all there is to making a filling. We are going to cool that off a little bit then we are going to fill our spring rolls.

We have our filling, some bean sprouts, some water and our spring roll wrapper. We put the point the wrapper north and south and we are going to add our filling. Don't want to add too much because these rip easily if they are overstuffed. Add some water to the edges. Now we fold up the bottom and the sides like an envelope and then roll towards to its top. That one came up perfectly.

Okay, we have heated our pan. Add some canola oil. You can use peanut oil if you like to see that shimmer. Now our pan is nice and hot, add a little more. Now we are going to fry our spring rolls. Our crunchy Vietnamese pork and shrimp spring rolls. I will let this get up to temperature and add them very gently. We got to fry them on each side for about 2 minutes per side.

We are going to turn them over. They got nice and brown on one side. These look delicious. They are getting nice and crisp. I turn off my heat, I am just going to drain them on a paper towel. I have a little Vietnamese soup bowl that I am going to serve them in. Here they go.

I hope that you will enjoy the flavor of these crispy and delicious Vietnamese spring rolls with pork and shrimp.