Shanghai Pork and Shrimp Spring Rolls
Transport your taste buds to the vibrant streets of Shanghai with these irresistible Pork and Shrimp Spring Rolls, a perfect fusion of flavors and textures wrapped in golden-crisp perfection. Packed with a savory filling of ground pork, finely chopped shrimp, and fresh vegetables like shredded carrot and cabbage, these spring rolls are seasoned with aromatic garlic, ginger, and a tantalizing blend of soy and oyster sauces. The addition of sesame oil and white pepper adds a subtle depth, while a touch of cornstarch ensures the filling stays tender and juicy. Rolled in delicate spring roll wrappers and fried to crunchy goodness, these handheld delights are ideal for serving as an appetizer or party snack. Pair them with your favorite dipping sauces, like sweet chili or a tangy soy-vinegar blend, to create an unforgettable experience that captures the essence of authentic Chinese cuisine. Ready in just 45 minutes, these spring rolls are sure to be a crowd-pleaser at any gathering!
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Recipe Information
Ingredients
- 250 grams Ground pork
- 200 grams Shrimp (peeled, deveined, and finely chopped)
- 1 medium Carrot (finely shredded)
- 2 cups Cabbage (finely shredded)
- 2 stalks Green onions (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon White pepper
- 1 teaspoon Cornstarch
- 20 pieces Spring roll wrappers
- 500 milliliters Vegetable oil (for frying)
- 1 bowl Small bowl of water (for sealing wrappers)
Instructions
In a large mixing bowl, combine the ground pork, chopped shrimp, shredded carrot, shredded cabbage, green onions, minced garlic, and grated ginger.
Add the soy sauce, oyster sauce, sesame oil, white pepper, and cornstarch to the mixture. Mix thoroughly until well combined.
Lay a spring roll wrapper on a clean surface in a diamond shape, with one corner pointing toward you.
Place about 2 tablespoons of the filling near the bottom corner of the wrapper, leaving a small border.
Fold the bottom corner over the filling, then fold in the left and right sides. Roll tightly toward the top corner, sealing the edge with a dab of water.
Repeat the wrapping process with the remaining spring roll wrappers and filling.
In a deep frying pan or wok, heat the vegetable oil to 180°C (350°F). Test the oil by dipping the tip of a spring roll; it should sizzle immediately.
Fry the spring rolls in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes, turning occasionally, until golden brown and crispy.
Remove the spring rolls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauce, such as sweet chili sauce or soy-vinegar dip.
Nutrition Facts
Calories |
6658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 568.9 g | 729% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 4428 mg | 193% | |
| Total Carbohydrate | 303.2 g | 110% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 7.2 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 329 mg | 25% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1356 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
