Next-Level Pork Spring Rolls
Adding shrimp into the classic pork spring rolls recipe makes elevates the dish to a different dimension of texture and flavor.
Ingredients
- 500 grams minced pork
- 250 grams shrimp, heads and shells removed and then minced
- 250 grams jicama or singkamas, shredded
- 1 medium-sized carrot, shredded
- 1 large red onion, finely chopped
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 24 medium-sized freshly made spring roll wrappers
- Oil for frying
Instructions
- Mix all ingredients in a bowl with the tip of your fingers. Do not overmix; otherwise, the filling will not be as juicy and may be a bit tough.
- Lay one spring roll wrapper on a flat surface.
- Place a spoonful of the mixture around an inch to an inch and a half from the lower end of the spring roll wrapper.
- Shape the mixture into a three-inch cylinder.
- Lift the wrapper over the mixture and roll once.
- Fold the wrapper over from the right...
- ...and once again from the left.
- Tuck the mixture into the wrapper gently but firmly, and then roll up until around an inch of the wrapper is left.
- Wet the remaining end of the wrapper with water.
- Roll the wrapped mixture over the wet paper, forming a tightly made spring roll.
- Fry the spring rolls under medium heat for four to five minutes on each side. Take out from the oil just before your desired brownness is achieved, as it will continue browning for a bit more from the residual heat. Drain on paper towels.
- TIp: Once all the spring rolls are fried, dip them in the hot oil for another minute to crisp the wrapper more. Drain once again, and then serve warm with ketchup or sugar cane vinegar with finely minced garlic.