How to Make Spring Rolls with Shrimp and Pork

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How to Make Spring Rolls (with Shrimp and Pork)

Spring rolls are a large variety of filled, rolled appetizers found in East Asian and Southeast Asian cuisine. The name is a literal translation of the Chinese chūn juǎn. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area.

Spring rolls are usually eaten during the Spring Festival in China, hence the name.  The Spring Festival celebrates the new year and new growth, and many foods are served during the festival.  Traditional rolls have fresh vegetables, green shoots, and light wrappers so that they have a delicate flavor and a light texture that is meant to evoke spring.

My version of spring rolls are bigger than normal, it takes about 5 bites to finish while an average spring roll takes about 3 bites to finish.  I also showed instructions on how to fold spring rolls the “sexy way,” just to make attractive and presentable to your guests.

Ingredients: 6 servings
Spring Roll Wrapper: 9
Pork: 350 g or 12.35 oz
Shrimp: 18 shrimps (70/90 ct or 60/70 ct)
Bean Sprouts: 225 g or 8 oz
Celery: 50 g or 1.76 oz
Nappa: 50 g or 1.76 oz
Carrots: 25 g or .88 oz
Bamboo Shoots:
Shiitake Mushrooms: 5 g or .17 oz (Dried)
Mushrooms: 50 g or 1.76 oz
Ginger: 1 tbsp (minced)
Garlic: 3-4 cloves (1 tbsp minced)
Snow Peas: 15 g or .53 oz

Seasoning for Vegetables:
Salt: 1/2 tsp
Sugar: 1/4 tsp
White Pepper: 1/8 tsp
Fish Sauce: 2 tsp
Rice Wine: 1 tbsp
Sesame Oil: 2 tsp

Seasoning for pork:
Salt: 1/2 tsp
White Pepper: 1/8 tsp
Rice Wine: 2 tsp
Garlic Powder: 1/6 tsp
Water: 1 tbsp
Corn Starch: 2 tsp
Oil: 1 tsp

Paste:
Flour: 1 tbsp
Water: 2 tbsp