Asian Pork and Shrimp Spring Rolls

Asian Pork and Shrimp Spring Rolls

Photo by DOMESTICDIVA


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Servings:

  • 14-15

    14-15

  • Units: US | Metric

  • ¾

    lb fresh shrimp, peeled and deveined

  • 1

    large egg, lightly beaten

  • ½

    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

  • tablespoons soy sauce

  • ½

    teaspoon salt (or to taste)

  • ½

    teaspoon pepper

  • 15

    spring roll wrappers

  • 1

    egg, beaten

  • vegetable oil (for frying)

Directions

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.


Nutrition

Facebook Conversations