Asian Pork and Shrimp Spring Rolls
photo by Chabear01
- Ready In:
- 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)
- Finely chop the fresh shrimp.
- In a bowl stir together the chopped shrimp 1 egg, pork and the next 8 ingredients; mix well to combine.
- Cover and chill for a minimum of 4 hours to blend the flavors before using.
- Spoon about 1 tablespoon of mixture in the center of each spring roll wrapper.
- 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.
- Lightly brush remaining corner with beaten egg.
- Tightly roll filled end toward remaining corner, then gently press to seal.
- Pour about 2-inches of oil in a skillet and heat to 350 degrees.
- Fry the spring rolls a couple at a time only for about 6 minutes or until golden brown.
- Drain on a brown paper bag or paper towels.
Questions & Replies
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I think more people get confused over the difference between Egg Rolls and Spring Rolls as I did. I looked up the difference on Wikipedia. Basically Egg Rolls contain more veggies such as Bok Choy, etc. The wrappers for Spring Rolls are also different (thinner). But I made mine like egg rolls without the Bok Choy and used Egg Roll wrappers. Turned out great! Tasted just like the Spring Rolls we get in our Vietnamese restaraunts here in Houston. Made a couple of dozen that I froze instead of frying. Next time I get hungry for Egg Rolls, I'll take them out of the freezer and pop them into my Fry Daddy!
These were good. I doubled the recipe, and skipped the water chestnuts (not a fan of them). Shrimp is hard to judge by weight, so I just ended up using 2 cups chopped. I also tried to cut the fat by baking the rolls...not such a great idea, the wrappers stayed kinds chewy...but the meat inside was good!