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    You are in: Home / Deep-fried / Asian Pork and Shrimp Spring Rolls Recipe
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    Asian Pork and Shrimp Spring Rolls

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on July 13, 2006

      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

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    • on August 28, 2011

      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.

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    • on July 31, 2009

      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!

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    • on May 27, 2008

      I think more people get confused over the difference between Egg Rolls and Spring Rolls as I did. I looked up the difference on Wikipedia. Basically Egg Rolls contain more veggies such as Bok Choy, etc. The wrappers for Spring Rolls are also different (thinner). But I made mine like egg rolls without the Bok Choy and used Egg Roll wrappers. Turned out great! Tasted just like the Spring Rolls we get in our Vietnamese restaraunts here in Houston. Made a couple of dozen that I froze instead of frying. Next time I get hungry for Egg Rolls, I'll take them out of the freezer and pop them into my Fry Daddy!

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    • on October 10, 2006

      These were good. I doubled the recipe, and skipped the water chestnuts (not a fan of them). Shrimp is hard to judge by weight, so I just ended up using 2 cups chopped. I also tried to cut the fat by baking the rolls...not such a great idea, the wrappers stayed kinds chewy...but the meat inside was good!

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    • on June 30, 2006

      Wow, these are so good!!! I made these up as eggrolls and then as appetizer eggroll and wontons both worked out very well. Next time I make these I will be adding some grated carrot,mung beans, and some finely chopped oriental cabbage, as I enjoy the vege's too. I used for a dipping sauce the one on Asian Pork and Shrimp Spring Rolls. Thank You for another really great recipe.

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    Nutritional Facts for Asian Pork and Shrimp Spring Rolls

    Serving Size: 1 (89 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 119.3
     
    Calories from Fat 41
    34%
    Total Fat 4.5 g
    7%
    Saturated Fat 1.5 g
    7%
    Cholesterol 69.7 mg
    23%
    Sodium 400.6 mg
    16%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.4 g
    5%
    Protein 8.7 g
    17%

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