Asian Pork and Shrimp Spring Rolls

You might want to consider doubling this recipe, I ate practically all of these myself they are that good!. Don't be tempted to over-stuff the wrappers with filling or they will not seal properly. Plan ahead the filling needs to chill for a minimum of 4 hours before using.

• Ready In: 51 mins
• Serves: 14-15

Ingredients

• 3⁄4 lb fresh shrimp, peeled and deveined
• 1  large egg, lightly beaten
• 1⁄2 lb ground pork (use pork only not beef!)
• 1 (8 ounce) can water chestnuts, drained and minced
• 1 (8 ounce) can bamboo shoots, well drained and minced
• 1  tablespoon  minced fresh garlic
• 2  large green onions, finely chopped
• 2  tablespoons  minced fresh ginger
• 1 1⁄2 tablespoons soy sauce
• 1⁄2 teaspoon salt (or to taste)
• 1⁄2 teaspoon pepper
• 15  spring roll wrappers
• 1  egg, beaten
•  vegetable oil (for frying)

Directions

1. Finely chop the fresh shrimp.
2. In a bowl stir together the chopped shrimp 1 egg, pork and the next 8 ingredients; mix well to combine.
3. Cover and chill for a minimum of 4 hours to blend the flavors before using.
4. Spoon about 1 tablespoon of mixture in the center of each spring roll wrapper.
5. Fold the top corner of each wrapper over the filling, tucking tip of corner under the filling, then fold left and right corners over filling.
6. Lightly brush remaining corner with beaten egg.
7. Tightly roll filled end toward remaining corner, then gently press to seal.
8. Pour about 2-inches of oil in a skillet and heat to 350 degrees.
9. Fry the spring rolls a couple at a time only for about 6 minutes or until golden brown.
10. Drain on a brown paper bag or paper towels.
11. DELICIOUS!