Asian Pork And Shrimp Spring Rolls Recipe

Ingredients for Asian Pork And Shrimp Spring Rolls

• 150g fresh shrimp, peeled and deveined
• 1 large egg
• Ground Pork
• Water Chestnuts
• Bamboo Shoots
• Fresh Garlic
• Green Onions
• Fresh Ginger
• 1/4 cup soy sauce
• Salt
• Pepper
• 1 package (about 20-24) spring roll wrappers
• Vegetable Oil

How to Make Asian Pork And Shrimp Spring Rolls

1. Finely chop 150g fresh shrimp.
2. In a large bowl, whisk together the chopped shrimp, 1 large egg, 200g ground pork, 1/4 cup finely chopped red onion, 2 cloves minced garlic, 1 tablespoon grated ginger, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon cornstarch, and 1/4 cup chopped cilantro.
3. Mix thoroughly until all ingredients are well combined.
4. Cover the bowl and refrigerate for at least 4 hours (or preferably overnight) to allow the flavors to meld.
5. Lay out your spring roll wrappers on a clean surface. Place approximately 1 tablespoon of the filling in the center of each wrapper.
6. Fold the top corner of the wrapper over the filling, tucking in the sides.
7. Lightly brush the remaining corner with beaten egg.
8. Tightly roll the filled end toward the remaining corner, pressing gently to seal.
9. Pour about 2 inches of vegetable oil into a large skillet or wok and heat to 350°F (175°C).
10. Carefully fry the spring rolls in batches (2-3 at a time) for about 6 minutes, or until golden brown and crispy. Avoid overcrowding the pan.
11. Remove the spring rolls from the oil and drain on a paper towel-lined plate.
12. Serve immediately and enjoy! A delicious dipping sauce (like sweet chili sauce or peanut sauce) is highly recommended.