Crispy Pork and Shrimp Spring Rolls
Dim Sim LimCrispy Pork and Shrimp Spring Rolls
Ingredients
For the Spring Roll Filling
- 1 pound ground pork
- 1/2 pound shrimp, peeled, deveined, finely minced
- 2 cups cabbage, finely shredded
- 1 cup carrots, finely shredded
- 1/2 cup shiitake mushrooms, rehydrated, finely diced
- 1/2 cup green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 teaspoon Chef's Choice chicken powder, (or MSG, for that extra 'yum yum')
For Assembly and Frying
- 20 spring roll wrappers, standard size, thawed if frozen
- 1 egg, lightly beaten (for egg wash)
- 4 cups vegetable oil, for deep frying, or as needed
For Serving
- 1/2 cup sweet chili sauce
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Alright, let's get this party started! First, we build that flavor bomb filling. Grab your wok, get it screaming hot over high heat. Add a splash of vegetable oil. Now, toss in that ground pork and shrimp. Break it up, stir-fry it hard until it's beautifully browned and cooked through. We're talking about 5-7 minutes of pure wok action! Drain off any excess fat, we want flavor, not grease.
⏱️ 7 min
- 2
Once the pork and shrimp are looking good, push them to one side of the wok. In the empty space, throw in your minced garlic and grated ginger. Let them sizzle and release their incredible aroma for about 30 seconds. Don't burn 'em, just wake 'em up!
⏱️ 1 min
- 3
Now, it's veggie time! Add the shredded cabbage, carrots, and diced shiitake mushrooms to the wok. Stir-fry everything together with the pork and shrimp. We want these veggies to soften slightly but still retain a little bite. About 3-4 minutes, boom!
⏱️ 4 min
- 4
Time to season like a boss! Pour in the Lee Kum Kee oyster sauce, light soy sauce, sesame oil, black pepper, and that secret weapon – the Chef's Choice chicken powder (or MSG). Stir it all together until every single ingredient is coated in that glorious sauce. Taste it! Adjust if needed. This is YOUR masterpiece! Finally, stir in the sliced green onions and take it off the heat. Let this incredible filling cool down completely. This is crucial, my friends, don't rush it!
⏱️ 10 min
- 5
Now for the wrapping, the art of the spring roll! Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Place about 2 tablespoons of the cooled filling near the bottom corner. Fold the bottom corner over the filling, tucking it in tightly. Then, fold in the left and right corners towards the center.
⏱️ 15 min
- 6
Roll the wrapper upwards, tightly, until you have about 1 inch left at the top. Dip your finger in the beaten egg wash and brush it along the top corner. Finish rolling it up, sealing it tight. Repeat this process for all the wrappers. You're a spring roll master now!
⏱️ 15 min
- 7
Time to get crispy! In your wok or a deep pot, heat the vegetable oil to 350°F. If you don't have a thermometer, drop a tiny piece of wrapper in; it should sizzle immediately and float to the top. Carefully, and I mean CAREFULLY, lower 3-4 spring rolls into the hot oil. Don't overcrowd the wok, or the temperature will drop, and they won't be crispy!
⏱️ 2 min•🌡️ 350
- 8
Fry the spring rolls for about 4-6 minutes, turning them occasionally, until they are a beautiful, glorious golden brown and incredibly crispy. This is where the magic happens! Remove them with a spider or slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining spring rolls.
⏱️ 12 min
- 9
Boom! We're done! Plate those golden beauties, garnish with fresh chopped cilantro, and serve immediately with a side of sweet chili sauce for dipping. Get in there! These are 10 out of 10, all fire!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Pork and Shrimp Spring Rolls
For the Spring Roll Filling
- 1 pound ground pork
- 1/2 pound shrimp, peeled, deveined, finely minced
- 2 cups cabbage, finely shredded
- 1 cup carrots, finely shredded
- 1/2 cup shiitake mushrooms, rehydrated, finely diced
- 1/2 cup green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 teaspoon Chef's Choice chicken powder, (or MSG, for that extra 'yum yum')
For Assembly and Frying
- 20 spring roll wrappers, standard size, thawed if frozen
- 1 egg, lightly beaten (for egg wash)
- 4 cups vegetable oil, for deep frying, or as needed
For Serving
- 1/2 cup sweet chili sauce
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Alright, let's get this party started! First, we build that flavor bomb filling. Grab your wok, get it screaming hot over high heat. Add a splash of vegetable oil. Now, toss in that ground pork and shrimp. Break it up, stir-fry it hard until it's beautifully browned and cooked through. We're talking about 5-7 minutes of pure wok action! Drain off any excess fat, we want flavor, not grease.
⏱️ 7 min - 2
Once the pork and shrimp are looking good, push them to one side of the wok. In the empty space, throw in your minced garlic and grated ginger. Let them sizzle and release their incredible aroma for about 30 seconds. Don't burn 'em, just wake 'em up!
⏱️ 1 min - 3
Now, it's veggie time! Add the shredded cabbage, carrots, and diced shiitake mushrooms to the wok. Stir-fry everything together with the pork and shrimp. We want these veggies to soften slightly but still retain a little bite. About 3-4 minutes, boom!
⏱️ 4 min - 4
Time to season like a boss! Pour in the Lee Kum Kee oyster sauce, light soy sauce, sesame oil, black pepper, and that secret weapon – the Chef's Choice chicken powder (or MSG). Stir it all together until every single ingredient is coated in that glorious sauce. Taste it! Adjust if needed. This is YOUR masterpiece! Finally, stir in the sliced green onions and take it off the heat. Let this incredible filling cool down completely. This is crucial, my friends, don't rush it!
⏱️ 10 min - 5
Now for the wrapping, the art of the spring roll! Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Place about 2 tablespoons of the cooled filling near the bottom corner. Fold the bottom corner over the filling, tucking it in tightly. Then, fold in the left and right corners towards the center.
⏱️ 15 min - 6
Roll the wrapper upwards, tightly, until you have about 1 inch left at the top. Dip your finger in the beaten egg wash and brush it along the top corner. Finish rolling it up, sealing it tight. Repeat this process for all the wrappers. You're a spring roll master now!
⏱️ 15 min - 7
Time to get crispy! In your wok or a deep pot, heat the vegetable oil to 350°F. If you don't have a thermometer, drop a tiny piece of wrapper in; it should sizzle immediately and float to the top. Carefully, and I mean CAREFULLY, lower 3-4 spring rolls into the hot oil. Don't overcrowd the wok, or the temperature will drop, and they won't be crispy!
⏱️ 2 min•🌡️ 350 - 8
Fry the spring rolls for about 4-6 minutes, turning them occasionally, until they are a beautiful, glorious golden brown and incredibly crispy. This is where the magic happens! Remove them with a spider or slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining spring rolls.
⏱️ 12 min - 9
Boom! We're done! Plate those golden beauties, garnish with fresh chopped cilantro, and serve immediately with a side of sweet chili sauce for dipping. Get in there! These are 10 out of 10, all fire!
⏱️ 1 min