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RECIPE
28 INGREDIENTS22 STEPS1HR

Shrimp and Pork Spring Rolls

5.0
4 Ratings

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This Chinese classic is a real crowd pleaser! The secret is not overcooking the vegetable filling to get a crunchy spring roll.
1HR
Total Time

theartofcooking

Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
9
Spring Roll Wrappers
12.5 oz
Pork , sliced
18
Shrimp , deveined, peeled
1 3/4 cups
Bean Sprouts
1/3 cup
Celery , julienned
1/2 cup
Napa Cabbage , thinly sliced
1/2 tsp
Carrots , julienned
3
Dried Shiitake Mushrooms
2 oz
Mushrooms , sliced
1 1/2 Tbsp
Snow Peas
1 stalk
Scallions
4 cloves
Garlic , minced
1 Tbsp
Fresh Ginger , minced
1 tsp
1/4 tsp
Ground White Pepper
1/2 Tbsp
1 Tbsp
Rice Wine
1/2 Tbsp
Sesame Oil
1/2 Tbsp
Rice Wine
1/8 tsp
Garlic Powder
2 Tbsp
Water
1/2 Tbsp
1 tsp
Vegetable Oil
to taste
Vegetable Oil
2 1/2 Tbsp
Bamboo Shoots
to taste
Duck Sauce
or Sweet and Sour Sauce

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Nutrition Per Serving

VIEW ALL
CALORIES
444
FAT
7.4 g
PROTEIN
44.9 g
CARBS
46.2 g

Cooking Instructions

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Step 1
Soak the Dried Shiitake Mushroom (3) in lukewarm water.
Step 2
Thinly slice the Napa Cabbage (50 gram).
Step 3
Mince the Fresh Ginger (1 tablespoon).
Step 4
Mince the Garlic (4 clove).
Step 5
Slice the Mushroom (50 gram).
Step 6
Julienne the Carrot (1/2 teaspoon).
Step 7
Julienne the Celery (50 gram).
Step 8
Thinly slice the Snow Peas (15 gram).
Step 9
Slice the rehydrated shiitake mushrooms.
Step 10
Slice the Pork (350 gram) into thin strips, making sure to cut across the grain.
Step 11
To the pork, add Salt (1/2 teaspoon), Ground White Pepper (1/8 teaspoon), Rice Wine (2 teaspoon), Garlic Powder (1/6 teaspoon) and water. Mix thoroughly and marinate the pork for 10-15 minutes.
Step 12
Devein the Shrimp (18).
Step 13
Mix Corn Starch (2 teaspoon) until the powder is no longer visible. Finally, add Vegetable Oil (1 teaspoon) and mix.
Step 14
Heat wok until very hot. Add Vegetable Oil (to taste), then add the pork and cook until slightly brown in color. Add in garlic cloves and ginger and cook until fragrant.
Step 15
Add all the vegetables, Bean Sprouts (225 gram), Bamboo Shoots (25 gram), and stir fry for 30-40 seconds on high heat. Add Salt (1/2 teaspoon), Granulated Sugar (1/4 teaspoon), Ground White Pepper (1/8 teaspoon), Fish Sauce (2 teaspoon), Sesame Oil (2 teaspoon), and Rice Wine (1 tablespoon). Stir fry for 30 seconds and set aside.
Step 16
Mix the All-Purpose Flour (1 tablespoon) and Water (2 tablespoon) to make a slurry.
Step 17
Peel off the amount of Spring Roll Wrappers (9) you need. Keep wrapper from drying by placing towels or plastic wrap over them. You may slice them to the size you want.
Step 18
Grab about 2 tablespoon of the filling and arrange it as shown. Top with 2-3 shrimp.
Step 19
Roll to completely cover the filling, then fold the flaps together.
Step 20
Add the slurry on one side to act as a paste and finish the roll. Set aside, covering with a towel or plastic wrap to prevent drying.
Step 21
Heat vegetable oil to 325 degrees F (160 degrees C) and start frying. After 4 minutes of frying, turn up the heat to about 350 degrees F (180 degrees C) and continue frying until golden brown. Work in batches as not to overcrowd the pan.
Step 22
Strain from the oil, set aside to drain and plate. Serve with Duck Sauce (to taste), Scallion (1 stalk) or sweet and sour sauce. Enjoy!

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Nutrition Per Serving
Calories
444
% Daily Value*
Fat
7.4 g
9%
Saturated Fat
2.5 g
12%
Trans Fat
0.0 g
--
Cholesterol
223.5 mg
74%
Carbohydrates
46.2 g
17%
Fiber
2.5 g
9%
Sugars
8.8 g
--
Protein
44.9 g
90%
Sodium
1464.0 mg
64%
Vitamin D
0.4 µg
2%
Calcium
102.8 mg
8%
Iron
2.7 mg
15%
Potassium
878.0 mg
19%
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