November 12, 2011
"I love these Filipino flavorful meat filled crispy rolls! I really don't like egg rolls, these are completely different. I thought the pork/shrimp combo sounded weird but it really works. My Hubby is usually the one to make these for potlucks. You can fry them at the event or fry in advance and bake in the oven to crisp them up. They freeze well and you can spray oil and bake them for a healthier alternative. We usually double this. "
- Serving Size: 1 (96.7 g)
- Calories 171.8
- Total Fat - 8.3 g
- Saturated Fat - 2.9 g
- Cholesterol - 64.6 mg
- Sodium - 319.6 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 0.7 g
- Sugars - 0.4 g
- Protein - 9.2 g
- Calcium - 34.3 mg
- Iron - 1.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Combine pork, shrimp, water chestnuts, green onions, salt, pepper, egg and soy sauce.
Take a wrapper and position it so that one of the corners is pointing towards you (diamond shape).
Place 1 tablespoon of filling on the lower half of the wrapper and squeeze it into a pencil shape horizontally. *When you fill the wrappers, only use a width slightly larger than a pencil or the meat may not cook through before overcooking the wrapper.
Fold the corner of the wrapper pointing towards you over the pork mixture. Press the wrapper over the mixture, making sure it is snugly wrapped.
Fold the left and right corners of the wrapper over to the center forming something like an envelope.
Roll the wrapped pork mixture like a log in a direction away from you. Make sure to roll it tightly or else it might break open when you fry it.
Brush water or flour paste over the top corner to seal.
Deep-fry in medium-hot oil until golden brown, drain on paper towels.
Serve with desired dipping sauces.
Tips & Variations
No special items needed.