This is such an interesting spring roll filling -- plump oysters, ground pork, bean sprouts, and lots of scallion. I've been wanting to make it for months but didn't have time until the long Memorial Day weekend. No shucking needed as jarred oysters worked just fine! The filling is encased in Shanghai spring roll skins, which allows the rolls to fry up into a delightful crisp. You can dip it in Thai Sweet Chile Sauce or Comeback Sauce (pictured above, a mixture of mayo, ketchup, and black pepper).
For the full low down and recipe, head to Viet World Kitchen for the Oyster Spring Roll recipe post.