Pork and Shrimp Spring Rolls
With every crunchy bite, you get a burst of flavors and textures - the sweet brininess of shrimp combined with pork's hearty umami, the soft filling surrounded by shatteringly crisp fried wrappers. These spring rolls may look delicate, but the rich flavors of pork and shrimp shine through. It's no wonder this crustacean and swine pairing has become a spring roll staple across cultures.
Equipment
- 1 wok or pot or frying pan for deep fry
- 1 mixing bowl
Ingredients
For the peanut sauce
- ¼ cup water
- ¼ cup white vinegar
- ¼ cup sugar or granulate monk fruit
- 1 tsp sea salt
- 1 Thai chili pepper
- 1 tbsp garlic minced
- 2 tbsp peanut roasted and crushed
- 1 tbsp carrot or daikon shredded
For the Pork and Shrimp Roll Filling
- 1 pack spring rolls wrappers 25 wrappers
- 1 lb ground pork
- 50 shrimp jumbo size, peeled and devein
- 1 cup cabbage chopped or use a cup of store bought packaged slaw
- 1/2 cup carrots chopped or shredded
- 1 bundle bean thread
- 2 tsp chicken bouillon
- 1 tbsp garlic powder or 2 tbsp minced garlic
- 1 tbsp onion powder or half small onion finely chopped
- 3 tbsp oyster sauce or Hoisin sauce
- Ground black or white pepper to taste optional
- Vegetable oil for frying
- 1 tbsp all purpose flour to mix with water to make glue
- 1½ tbsp water room temperature
Instructions
Make the glue to seal the spring rolls
- In a small bowl, mix flour and water together. Stir and set it aside.
Prepare the Shrimp and Pork Filling
- Make sure to use shrimps that are peeled and deveined. Then cut a few slits at the bottom (the shrimp's stomach). This will help straighten the shrimp out. Set them aside.
- Soak the bean thread in room temperature for about 5-8 minutes.
- Mean while chop carrots and cabbage and put them in a mixing bowl.
- Once the bean thread begin to soften. Cut it into small pieces about half an inch long with the kitchen scissors.
- Add the bean thread and ground pork to the same bowl that already has carrot and cabbage. Season with chicken or pork bouillon, oyster sauce or Hoisin sauce, garlic powder, onion powder, and optionally a pinch of ground pepper. Remember that you can also use chopped fresh garlic and onion instead of the powder version. Also, optionally you can add an egg to this mixture as another binding agent if you feel that it's needed. However, in my personal experience, I found that the filling stick together just fine without it.
- Scoop a teaspoon of the filling and put it on a plate and microwave it for about 45 seconds to cook it. Taste to see if you'd like to adjust the taste of the filling.
Wrapping The Pork and Shrimp Spring Rolls
- Make sure to use shrimps that are peeled and deveined. Then cut a few slits at the bottom (the shrimp's stomach). This will help straighten the shrimp out.
- Use the kitchen scissors to cut the spring roll shells diagonally into triangles.
- Place the shrimp in the middle of the wrapper. Do you best to move the shrimp toward the corner at the top and only let the tail to go over the base of the wrap. Try not to have the meat part stick out as it will curl when the rolls get fried.
- Add a teaspoon of the pork filling on the top of the shrimp as shown in the picture above.
- Fold the top corner down. Then fold the corner from one side to the other. Start rolling to close and seal the roll with water/flour glue paste.
Fry the Pork and Shrimp Spring Rolls
- Use medium heat. In a frying pan or your choice of frying vessel (pot or wok), add the vegetable oil at least 2 inches from the bottom. Check to see if the oil is hot enough by feeling the air temperature above the wok and sticking a chop stick into the oil. If the oil is hot enough, you will see some bubbles around the chop stick. Or throw a small bit of the spring roll wrapper in a pan. If it starts frying and surrounded by bubbles, it's hot enough. Or measure with thermometer at 350 -375 degrees.
- Depends on the size of your frying vessel, drop spring rolls into hot oil to fry. Please, make sure not to over crowd the pan. Fry the spring rolls about 5 – 6 minutes on each side or until golden brown. Using medium or medium low heat will help to ensure that the pork filling is cooked through without burning the wrapper.
- Meanwhile, line paper towels over a baking sheet or big plates to put your spring rolls once cooked.
Make the Peanut Dipping Sauce
- Use medium heat. In a sauce pan, combine water, white vinegar, sugar, and salt together. Stir until all the sugar and salt dissolved.
- Add minced garlic and Thai chili. Let the mixture boiled for 2-3 minutes.
- Turn off the heat and add shredded daikon or carrot and crushed roasted peanut. Put the sauce in a small bowl to let it cool. You can make the dipping sauce while frying the spring rolls to save time as well.
Video
@stickyricethaikitchen Pork and Shrimp Spring Rolls (Inspo: @Jacky ) Ingredients For the peanut sauce ¼ cup water ¼ cup white vinegar ¼ cup sugar or granulate monk fruit 1 tsp sea salt 1 Thai chili pepper 1 tbsp garlic minced 2 tbsp peanut roasted and crushed 1 tbsp carrot or daikon shredded For the Pork and Shrimp Roll Filling 1 pack spring rolls wrappers 25 wrappers 1 lb ground pork 50 shrimp jumbo size, peeled and devein 1 cup cabbage chopped or use a cup of store bought packaged slaw 1/2 cup carrots chopped or shredded 1 bundle bean thread 2 tsp chicken bouillon 1 tbsp garlic powder or 2 tbsp minced garlic 1 tbsp onion powder or half small onion finely chopped 3 tbsp oyster sauce or Hoisin sauce Ground black or white pepper to taste optional Vegetable oil for frying 1 tbsp all purpose flour to mix with water to make glue 1½ tbsp water room temperature Get full printable recipe : https://stickyricethaikitchen.com/pork-and-shrimp-spring-rolls/ #springroll#chinesenewyear#chinesenewyear2024#eggroll#homemadefood#thaifood#ปอเปี๊ยทอด#อาหารทําเอง
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