Prep 45 mins
Cook 6 mins
You might want to consider doubling this recipe, I ate practically all of these myself they are that good!. Don't be tempted to over-stuff the wrappers with filling or they will not seal properly. Plan ahead the filling needs to chill for a minimum of 4 hours before using.
- 3⁄4 lb fresh shrimp, peeled and deveined
- 1 large egg, lightly beaten
- 1⁄2 lb ground pork (use pork only not beef!)
- 1 (8 ounce) can water chestnuts, drained and minced
- 1 (8 ounce) can bamboo shoots, well drained and minced
- 1 tablespoon minced fresh garlic
- 2 large green onions, finely chopped
- 2 tablespoons minced fresh ginger
- 1 1⁄2 tablespoons soy sauce
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 teaspoon pepper
- 15 spring roll wrappers
- 1 egg, beaten
- vegetable oil (for frying)
- Finely chop the fresh shrimp.
- In a bowl stir together the chopped shrimp 1 egg, pork and the next 8 ingredients; mix well to combine.
- Cover and chill for a minimum of 4 hours to blend the flavors before using.
- Spoon about 1 tablespoon of mixture in the center of each spring roll wrapper.
- Fold the top corner of each wrapper over the filling, tucking tip of corner under the filling, then fold left and right corners over filling.
- Lightly brush remaining corner with beaten egg.
- Tightly roll filled end toward remaining corner, then gently press to seal.
- Pour about 2-inches of oil in a skillet and heat to 350 degrees.
- Fry the spring rolls a couple at a time only for about 6 minutes or until golden brown.
- Drain on a brown paper bag or paper towels.
Ah Kitz you've gone and done it again with this one. I also used eggrolls because that was what I could find, but I don't think it made any difference in this recipe. I think I will also add some oriental cabbage and carrots or something along that line the next time I make these. Thanks
Fantastic! Everyone in my family loved them and agreed that they were tastier than the ones we get from anybody the local restaurants. The ginger in the filling adds so much flavor! A new favorite in our house.
I made these as Egg Rolls and they were awesome using shrimp. I don't have to look anymore since finding this recipe! I froze about half the batch and they are great too!