Pork and Shrimp Spring Rolls
The perfect crispy spring rolls with a delicious filling that does not make the wrapper soggy.
Ingredients
- 24 large spring roll wrappers
- 1 tablespoon all-purpose flour
- oil (for frying)
- Worcestershire sauce and/or mayonnaise (for dipping)
For the filling
- 1 pound shrimp (peeled and deveined)
- ½ pound ground pork
- 1 ½ tablespoons oyster sauce
- 1 teaspoon soy sauce
- 1 ½ teaspoons sugar
- 1 teaspoon toasted sesame oil
- ¼ teaspoon white pepper
- 3 tablespoons sliced scallions
- 1 teaspoon grated ginger
Instructions
- If your spring roll wrappers are frozen, defrost them according to the package instructions.
- Use a butcher knife to repeatedly chop the shrimp into a very fine mince. Transfer to a medium bowl.
- Add the rest of the filling ingredients and mix well for a few minutes. I like to grab a handful of the filling, lift it in the air, and slap it into the bowl. Doing this repeatedly will give it a firmer texture.
- In a small bowl, combine the flour with 1 ½ tablespoons of water to form a thick batter. We will use this to seal the spring rolls.
- Take out a spring roll wrapper from the package and cover the rest with a wet towel to prevent them from drying out.
- Place the wrapper with the pointy end facing you. Add 3 tablespoons of filling to the wrapper, about ⅓ of the way up from the bottom of the wrapper, shaped into a log. Begin wrapping from the end closest to you. When you get to the filling, fold in the sides. Continue rolling and just before the end, apply some flour water before sealing it.
- Deep-fry at 325°F in batches for 4-5 minutes until golden brown. Transfer to a wire rack to drain and make sure you let the oil come back to 325°F before each batch.
- Serve with Worcestershire sauce and/or mayonnaise. Enjoy!