Shanghai Spring Rolls

By tschnet1

Ingredients

• 1/8 lb shrimp (unpeeled fresh)
• 1/2 large eggs (lightly beaten)
• 1/8 lb ground pork
• 2 oz water chestnuts (drained and minced)
• 2 oz bamboo shoots (drained and minced)
• 1 garlic cloves (minced)
• 1/2 green onions (diced)
• 1/2 tbsp fresh ginger (minced)
• 1/4 tbsp soy sauce
• 1/8 tsp salt
• 1/8 tsp pepper
• 3 oz spring roll wrappers
• vegetable oil
• sweet chili sauce
• lettuce leaves (optional)

Details

Preparation time 35mins
Adapted from yummly.com

Preparation

Step 1

Peel shrimp, and devein, if desired; finely chop.

Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon 1 tablespoon mixture in center of each spring roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal.

Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.