Asian Pork & Shrimp Spring Rolls

Prep Time
Cook Time
Ready In

"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!"

Original recipe yields 15 servings


  • 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 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 & Variations

No special items needed.



We devoured these! So tasty and we loved the shrimp and pork combo. These could become a real habit for us! Saving for future use.

review by:
(16 Jun 2021)

Kooking Kathy

Well worth the time to make! I made them ahead to have as part of my Chinese food dinner. The pork and beef combo was delicious. I served them with Duck Sauce to dip in. Saving with my keepers to have again!

review by:
(26 Sep 2020)


Didn't use the bamboo shoots or water chestnuts but used beansprouts instead. Very delicious lunch!

review by:
(17 Aug 2018)