Shanghai Spring Rolls or Egg Rolls
Crispy, golden, and bursting with flavor, these Shanghai Spring Rolls or Egg Rolls are a true delight for any occasion! Filled with a savory blend of ground pork, shrimp, crunchy green cabbage, carrots, and aromatic garlic, each bite delivers a satisfying crunch followed by a rich, umami-packed filling. Enhanced with classic seasonings like soy and oyster sauce, a touch of sesame oil, and a hint of white pepper, these spring rolls embody the perfect balance of flavor and texture. Wrapped snugly in delicate spring roll wrappers and fried to perfection, they are irresistibly crispy and pair beautifully with your favorite dipping sauce, such as sweet chili or soy-vinegar dip. Quick and easy to prepare, this recipe is perfect for appetizers, party platters, or a crowd-pleasing snack, ready in just 45 minutes. Indulge in these homemade Asian-style egg rolls and elevate your next meal!
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Recipe Information
Ingredients
- 250 grams Ground pork
- 150 grams Shrimp, peeled, deveined, and finely chopped
- 2 cups Green cabbage, finely shredded
- 1 medium Carrot, julienned
- 3 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 tablespoon Cornstarch
- 20 pieces Spring roll wrappers
- 2 cups Vegetable oil, for frying
- 0.25 cup Water, for sealing
Instructions
In a large mixing bowl, combine ground pork, chopped shrimp, shredded cabbage, julienned carrot, green onions, and minced garlic.
Add soy sauce, oyster sauce, sesame oil, salt, white pepper, and cornstarch to the bowl. Mix everything thoroughly until well combined.
Place a spring roll wrapper on a clean surface with one corner facing you, forming a diamond shape.
Spoon about 2 tablespoons of the filling onto the bottom third of the wrapper. Shape it into a log, leaving space around the edges.
Fold the bottom corner over the filling, then fold in the side corners to enclose the filling. Roll the wrapper tightly towards the top corner.
Dip your finger into the water and dampen the top corner of the wrapper to seal the roll. Repeat with the remaining wrappers and filling.
In a deep pan or wok, heat vegetable oil to 180°C (350°F).
Carefully place a few spring rolls in the hot oil at a time, making sure not to overcrowd the pan. Fry for 3-4 minutes or 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 the spring rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy-vinegar dip.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1180 mg | 51% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.0 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 501 mg | 11% | |
*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.
