Pork and shrimp spring rolls

Name: Pork and shrimp spring rolls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian
Ingredients: 350g ground pork; 1 tbsp soy sauce and 1.5 tbsp oyster sauce and some white pepper); 10 large shrimp, chopped; 2 medium carrots, finely shredded; 2.5 cups shredded green cabbage; 1 can chopped water chestnut; 1.5 tbsp oyster sauce; 1/2 tsp chicken bouillon powder; 20 Spring roll wrappers; 2 tsp corn or tapioca starch (for sealing); 1 tbsp water (for sealing)

9 steps

Prep:30minCook:10min

Nothing beats homemade spring rolls. Even if they aren’t perfectly wrapped, they are still so mouthwatering crispy and delicious. I modified this recipe with my preferred ingredients- adding shrimp gives it extra sweetness and water chestnut gives it extra crunch. Great with sweet chilli sauce or sweet soy sauce.

Updated at: Thu, 17 Aug 2023 05:14:17 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories110.4 kcal (6%)

Total Fat3.9 g (6%)

Carbs13.6 g (5%)

Sugars0.6 g (1%)

Protein5.1 g (10%)

Sodium218.8 mg (11%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

Instructions

Filling

Step 1

Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.

Step 2

Add carrot, cabbage and water chestnut. Cook for 3 minutes or until vegetables are wilted. Add oyster sauce and chicken powder, cook for 1 minute until the liquid is gone. The Filling should not be watery, it should be kind of sticky

Step 3

Cool Filling (cool quickly by transferring to another tray). Note: if filling is warm, spring rolls won’t be as crispy

Cooking the spring roll

Step 4

Mix cornflour and water in a small bowl (for sealing the rolls).

Step 5

Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.

Step 6

Place the wrapper in a diamond position. Place a very heaped table spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour mixture to seal

Step 7

Pour enough oil in a wok or large saucepan (around 2” deep). Heat on medium high until hot - stick a bamboo chopstick or wooden spoon handle in, if rapid bubbles appear, then it's hot enough.

Step 8

Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, turning occasionally, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to pat off excess oil.

Step 9

Repeat with remaining spring rolls. Serve while hot with Sweet chilli sauce or sweet soy sauce!

View on Recipe Tin Eats

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