Asian Pork and Shrimp Spring Rolls

By DOMESTICDIVA

Ingredients

• Servings:
• 14-15 14-15
• Units: US | Metric
• 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)

Preparation

Step 1

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.