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."
photo by Chabear01 photo by Chabear01
photo by Chabear01
photo by Chabear01 photo by Chabear01
Ready In:




  • 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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  1. Nimz_
    Ah Kitz you've gone and done it again with this one. I also used eggrolls because that was what I could find, but I don't think it made any difference in this recipe. I think I will also add some oriental cabbage and carrots or something along that line the next time I make these. Thanks
  2. DrJennyP
    Fantastic! Everyone in my family loved them and agreed that they were tastier than the ones we get from anybody the local restaurants. The ginger in the filling adds so much flavor! A new favorite in our house.
  3. Angie
    I made these as Egg Rolls and they were awesome using shrimp. I don't have to look anymore since finding this recipe! I froze about half the batch and they are great too!
  4. Witch Doctor
    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!
  5. The D
    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!



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