Asian Pork & Shrimp Spring Rolls
Recipe: #3317
December 03, 2011
Categories: Snacks, Appetizers, Asian, Chinese, Baby Shower Christmas, Game/Sports Day, New Years, Deep Fry, more
"Plan ahead the filling needs to be refrigerated for at least 4 hours or up to 24 hours, you may want to double amount these are very good!"
Ingredients
Nutritional
- Serving Size: 1 (109.3 g)
- Calories 147.9
- Total Fat - 6.3 g
- Saturated Fat - 2.1 g
- Cholesterol - 120.8 mg
- Sodium - 496.8 mg
- Total Carbohydrate - 10 g
- Dietary Fiber - 0.7 g
- Sugars - 0.6 g
- Protein - 12.1 g
- Calcium - 37.7 mg
- Iron - 1.2 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a medium bowl combine the shrimp with ground pork and egg; using clean hands mix to combine. Add in the next 8 ingredients; mix to combine. Cover and refrigerate for 4-24 hours.
Step 2
*Note: don’t be tempted to over-fill the wrappers or you will have a hard time sealing them*
Step 3
Spoon a semi-heaping tablespoonful of prepared filling into the center of 1 wrapper. Fold the top corner of the wrapper over the filling tucking the tip of the corner under the filling then fold left and right corners over the filling. Lightly brush remaining corner with beaten egg.
Step 4
Repeat with remaining wrappers and filling.
Step 5
Pour about 2-3 inches of oil in a skillet then heat to 350 degrees F. Fry the spring rolls a few at a time for about 3 minutes or until golden brown. Drain on brown paper bags or paper towels.
Tips
No special items needed.