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Recipes
Shrimp and Pork Spring Rolls
Recipe

28 INGREDIENTS • 22 STEPS • 1HR

Shrimp and Pork Spring Rolls

5
4 ratings
This Chinese classic is a real crowd pleaser! The secret is not overcooking the vegetable filling to get a crunchy spring roll.
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
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
$4.53
Cost Per Serving
Ingredients
Servings
4
US / Metric
Spring Roll Wrappers
9
Spring Roll Wrappers
Pork
12.5 oz
Pork, sliced
Shrimp
18
Shrimp, deveined, peeled
Bean Sprouts
1 3/4 cups
Celery
1/3 cup
Celery, julienned
Napa Cabbage
1/2 cup
Napa Cabbage, thinly sliced
Carrot
1/2 tsp
Carrot, julienned
Mushroom
1/2 cup
Mushroom, sliced
Snow Peas
1 1/2 Tbsp
Snow Peas
Scallion
1 stalk
Scallion
Garlic
4 cloves
Garlic, minced
Fresh Ginger
1 Tbsp
Fresh Ginger, minced
Salt
1 tsp
Ground White Pepper
1/4 tsp
Ground White Pepper
Fish Sauce
1/2 Tbsp
Rice Wine
1 Tbsp
Sesame Oil
1/2 Tbsp
Sesame Oil
Rice Wine
1/2 Tbsp
Garlic Powder
1/8 tsp
Garlic Powder
Water
2 Tbsp
Water
Corn Starch
1/2 Tbsp
Vegetable Oil
1 tsp
Vegetable Oil
Vegetable Oil
as needed
Vegetable Oil
Bamboo Shoots
2 1/2 Tbsp
Duck Sauce
to taste
Duck Sauce
or Sweet and Sour Sauce
Nutrition Per Serving
VIEW ALL
Calories
438
Fat
7.3 g
Protein
44.6 g
Carbs
45.0 g
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Shrimp and Pork Spring Rolls
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Cooking InstructionsHide images
step 1
Soak the Dried Shiitake Mushrooms (3) in lukewarm water.
step 1 Soak the Dried Shiitake Mushrooms (3) in lukewarm water.
step 2
Thinly slice the Napa Cabbage (1/2 cup).
step 2 Thinly slice the Napa Cabbage (1/2 cup).
step 3
Mince the Fresh Ginger (1 Tbsp).
step 3 Mince the Fresh Ginger (1 Tbsp).
step 4
Mince the Garlic (4 cloves).
step 4 Mince the Garlic (4 cloves).
step 5
Slice the Mushroom (1/2 cup).
step 5 Slice the Mushroom (1/2 cup).
step 6
Julienne the Carrot (1/2 tsp).
step 6 Julienne the Carrot (1/2 tsp).
step 7
Julienne the Celery (1/3 cup).
step 7 Julienne the Celery (1/3 cup).
step 8
Thinly slice the Snow Peas (1 1/2 Tbsp).
step 8 Thinly slice the Snow Peas (1 1/2 Tbsp).
step 9
Slice the rehydrated shiitake mushrooms.
step 9 Slice the rehydrated shiitake mushrooms.
step 10
Slice the Pork (12.5 oz) into thin strips, making sure to cut across the grain.
step 10 Slice the Pork (12.5 oz) into thin strips, making sure to cut across the grain.
step 11
To the pork, add Salt (1/2 tsp), Ground White Pepper (1/8 tsp), Rice Wine (1/2 Tbsp), Garlic Powder (1/8 tsp) and water. Mix thoroughly and marinate the pork for 10-15 minutes.
step 11 To the pork, add Salt (1/2 tsp), Ground White Pepper (1/8 tsp), Rice Wine (1/2 Tbsp), Garlic Powder (1/8 tsp) and water. Mix thoroughly and marinate the pork for 10-15 minutes.
step 12
Devein the Shrimp (18).
step 12 Devein the Shrimp (18).
step 13
Mix Corn Starch (1/2 Tbsp) until the powder is no longer visible. Finally, add Vegetable Oil (1 tsp) and mix.
step 13 Mix Corn Starch (1/2 Tbsp) until the powder is no longer visible. Finally, add Vegetable Oil (1 tsp) and mix.
step 14
Heat wok until very hot. Add Vegetable Oil (as needed) then add the pork and cook until slightly brown in color. Add in garlic cloves and ginger and cook until fragrant.
step 14 Heat wok until very hot. Add Vegetable Oil (as needed) 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 (1 3/4 cups), Bamboo Shoots (2 1/2 Tbsp), and stir fry for 30-40 seconds on high heat. Add Salt (1/2 tsp), Granulated Sugar (1/4 tsp), Ground White Pepper (1/8 tsp), Fish Sauce (1/2 Tbsp), Sesame Oil (1/2 Tbsp), and Rice Wine (1 Tbsp). Stir fry for 30 seconds and set aside.
step 15 Add all the vegetables, Bean Sprouts (1 3/4 cups), Bamboo Shoots (2 1/2 Tbsp), and stir fry for 30-40 seconds on high heat. Add Salt (1/2 tsp), Granulated Sugar (1/4 tsp), Ground White Pepper (1/8 tsp), Fish Sauce (1/2 Tbsp), Sesame Oil (1/2 Tbsp), and Rice Wine (1 Tbsp). Stir fry for 30 seconds and set aside.
step 16
Mix the All-Purpose Flour (1 Tbsp) and Water (2 Tbsp) to make a slurry.
step 16 Mix the All-Purpose Flour (1 Tbsp) and Water (2 Tbsp) 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 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 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 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 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 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!
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!
Tags
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Appetizers
Dairy-Free
Snack
Kid-Friendly
Chinese
Pork
Seafood
Shellfish
Side Dish
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