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Nutrition Facts
Serving Size 1 (95g) Recipe makes 14 servings
Calories 133
Calories from Fat 42		(31%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 83mg		27%
Sodium 301mg		12%
Potassium 322mg		9%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 1.2g	4%
	Sugars 1.5g
Protein 11.8g		23%
detailed view... how is this calculated?

Asian Pork and Shrimp Spring Rolls

Recipe #173832 | 51 min | 45 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Jun 20, 2006

You might want to consider doubling this recipe, I ate practically all of these myself they are that good!. Don't be tempted to over-stuff the wrappers with filling or they will not seal properly. Plan ahead the filling needs to chill for a minimum of 4 hours before using.

SERVES 14 -15 (change servings and units)

Ingredients

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)

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.
11
DELICIOUS!

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Featured Reviews for This Recipe

From: **Angie**

On Jul 31, 2009

I made these as Egg Rolls and they were awesome using shrimp. I don't have to look anymore since finding this recipe! I froze about half the batch and they are great too!

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From: Witch Doctor

On May 27, 2008

I think more people get confused over the difference between Egg Rolls and Spring Rolls as I did. I looked up the difference on Wikipedia. Basically Egg Rolls contain more veggies such as Bok Choy, etc. The wrappers for Spring Rolls are also different (thinner). But I made mine like egg rolls without the Bok Choy and used Egg Roll wrappers. Turned out great! Tasted just like the Spring Rolls we get in our Vietnamese restaraunts here in Houston. Made a couple of dozen that I froze instead of frying. Next time I get hungry for Egg Rolls, I'll take them out of the freezer and pop them into my Fry Daddy!

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From: The D

On Oct 10, 2006

These were good. I doubled the recipe, and skipped the water chestnuts (not a fan of them). Shrimp is hard to judge by weight, so I just ended up using 2 cups chopped. I also tried to cut the fat by baking the rolls...not such a great idea, the wrappers stayed kinds chewy...but the meat inside was good!

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From: Chabear01

On Jun 30, 2006

Wow, these are so good!!! I made these up as eggrolls and then as appetizer eggroll and wontons both worked out very well. Next time I make these I will be adding some grated carrot,mung beans, and some finely chopped oriental cabbage, as I enjoy the vege's too. I used for a dipping sauce the one on Asian Pork and Shrimp Spring Rolls. Thank You for another really great recipe.

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