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)
Details
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.
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