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Fried Spring Rolls

Fried Spring Rolls recipe image
This Vietnamese appetizer features Oil, Garlic, minced, Lean pork, ground. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 30
Calories: 1779.0
Description
This Vietnamese appetizer features Oil, Garlic, minced, Lean pork, ground. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 cup Oil
  • 2 Cloves Garlic, minced
  • 1/2 pound Lean pork, ground
  • 1/2 pound Shrimp, shelled, deveined,
Directions
  1. 1
    minced 3/4 c Minced water chestnuts 2 Carrots, minced 1 c Minced celery 1/2 c Green onions,
  2. 2
    cut very fine 2 tb Soy sauce 1 ts Salt (optional) 1/2 ts Freshly ground pepper Spring
  3. 3
    roll wrappers, 8" in -diameter Sweet and Sour sauce In a wok or pan,
  4. 4
    heat 2 tb oil.
  5. 5
    Add garlic and stir until fragrant, about 5 seconds.
  6. 6
    Add the pork and shrimp and stir-fry for 1 minute.
  7. 7
    Add the water chestnuts, carrots, celery, and green onions.
  8. 8
    Stir-fry for approximately 2 minutes, or until the vegetables are tender but still crunchy.
  9. 9
    Add the soy sauce, salt, and pepper.
  10. 10
    Stir.
  11. 11
    Remove from heat.
  12. 12
    Drain excess moisture from pan.
  13. 13
    To assemble the rolls, place about 1/3 c of the filling on the lower third of the wrapper.
  14. 14
    Fold the portion of the wrapper nearest you over the filling until just covered.
  15. 15
    Turn the wrapper again to enclose the filling securely.
  16. 16
    Moisten the edges of the wrapper with water or a mixture of cornstarch and water.
  17. 17
    Fold over the corners and press down firmly to seal, making an envelope.
  18. 18
    Moisten the flap of the envelope with water and turn, rolling firmly into a 1-inch cylinder.
  19. 19
    Seal firmly.
  20. 20
    Set aside, seam side down.
  21. 21
    Repeat until all the filling has been used.
  22. 22
    Heat oil in a wok to 375 degrees.
  23. 23
    Place 4 or 5 rolls at a time in the hot oil.
  24. 24
    Deep-fry until crisp and golden.
  25. 25
    Remove with a skimmer and drain on paper towels.
  26. 26
    Serve hot with Sweet and Sour sauce.
  27. 27
    Rolls may be prepared ahead of time and frozen, then fried when needed.
  28. 28
    Appeared in The Southeast Asia Cookbook

Nutrition Facts

Servings 30

Amount Per Serving
Calories 1779.0kcal
% Daily Value *
Total Fat 188.3g290%
Saturated Fat 29.9g150%
Cholesterol 131.7mg44%
Sodium 213.1mg9%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 26.8g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, deveined, fried, garlic, ground, lean, minced, oil, pork, rolls, shelled, shrimp, spring, stir frying, title, vietnamese
Read it online: https://www.chefs-mate.com/recipe/fried-spring-rolls/