Shrimp-and-Pork Spring Rolls

Name: Shrimp-and-Pork Spring Rolls
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Vietnamese, Asian
Ingredients: 6 servings Asian chile sauce, for serving; 1 small carrot, cut into julienne strips; 1 small Kirby cucumber—halved, seeded and cut into julienne strips; 3 mediums dried shiitake mushrooms; 2 larges eggs, lightly beaten; 1 garlic clove, minced; 118 milliliters julienned green beans; 113 grams ground pork; 118 milliliters julienned jicama; 6 servings Salt and freshly ground white pepper; 1 teaspoons Asian sesame oil; 3 larges shallots, thinly sliced and separated into rings; 227 grams shrimp—shelled, deveined and cut into 1/2-inch pieces; 2 teaspoons soy sauce; 12 spring roll wrappers, thawed if frozen (see Note); 2 Tbsps vegetable oil, plus 1 quart for frying; 118 milliliters boiling-hot water

Shrimp-and-Pork Spring Rolls is a gluten free and dairy free hor d'oeuvre. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 257 calories, 18g of protein, and 8g of fat. A mixture of eggs, shiitake mushrooms, ground pork, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. This recipe is typical of Vietnamese cuisine. It can be enjoyed any time, but it is especially good for Spring.

Instructions

In a bowl, toss the shrimp with 1 teaspoon of the soy sauce and 1/4 teaspoon each of salt and pepper. In another bowl, toss the pork with the remaining 1 teaspoon of soy sauce and 1/4 teaspoon each of the sesame oil, salt and pepper. Cover and refrigerate the shrimp and pork for 30 minutes.

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Salt And Pepper

Sesame Oil

Soy Sauce

Shrimp

Pork

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Bowl

Meanwhile, in a small bowl, cover the dried shiitake with the hot water.

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Water

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Bowl

Let the mushrooms stand until softened, about 20 minutes. Discard the mushroom stems and thinly slice the shiitake caps.

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Mushrooms

In a small nonstick skillet, heat 1 teaspoon of the vegetable oil.

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Vegetable Oil

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Frying Pan

Add half of the beaten eggs, spreading them over the bottom of the pan. Cook over low heat until almost set, 30 seconds. Carefully turn the egg and cook until set, about 10 seconds.

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Egg

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Frying Pan

Transfer to a plate and cut into thin strips.

In a large nonstick skillet, heat 1 tablespoon of the vegetable oil.

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Vegetable Oil

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Frying Pan

Add the shrimp and cook over moderately high heat, stirring, until just cooked through, about 1 minute. Using a slotted spoon, transfer the shrimp to a bowl.

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Shrimp

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Slotted Spoon

Bowl

Add the garlic to the skillet and cook until fragrant, about 20 seconds.

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Garlic

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Frying Pan

Add the pork and cook, breaking up the meat, until no pink remains, 2 minutes.

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Meat

Pork

Add the pork to the shrimp.

Ingredients you will need

Shrimp

Pork

Heat the remaining 2 teaspoons of vegetable oil in the skillet.

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Vegetable Oil

Equipment you will use

Frying Pan

Add the carrot, jicama, green beans and shiitake and cook over moderate heat, tossing, until the vegetables are softened, about 2 minutes.

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Green Beans

Vegetable

Carrot

Jicama

Add to the shrimp and pork.

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Shrimp

Pork

In a large saucepan, heat the remaining 1 quart of vegetable oil to 37

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Vegetable Oil

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Sauce Pan

Add the shallot rings and cook, stirring a few times, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain, then add to the spring-roll filling along with the egg strips, cucumber and remaining 1/2 teaspoon of sesame oil. Toss well and season with salt and white pepper.

Ingredients you will need

White Pepper

Sesame Oil

Cucumber

Shallot

Roll

Salt

Egg

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Slotted Spoon

Paper Towels

On a work surface, brush the edge of 1 spring roll wrapper with a little of the beaten eggs.

Ingredients you will need

Spring Roll Wrappers

Egg

Spread 1/3 cup of the shrimp-and-pork filling on the wrapper. Bring the bottom end of the wrapper over the filling and roll up the wrapper like a cigar, folding in the edges as you roll. Repeat with the remaining wrappers, filling and beaten eggs.

Ingredients you will need

Shrimp

Spread

Egg

Pork

Roll

Reheat the vegetable oil to 37

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Vegetable Oil

Working in batches, fry the spring rolls, turning once or twice, until golden brown and crisp, about 2 minutes.

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Roll

Drain on paper towels. Keep the cooked spring rolls warm in a preheated oven.

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Roll

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Paper Towels

Oven

Cut each spring roll in half, arrange on a platter and serve with chile sauce.

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Chili Pepper

Sauce

Roll

Equipment

Ingredients

Servings:

6servings

Asian chile sauce, for serving 1small

carrot, cut into julienne strips 1small

Kirby cucumber—halved, seeded and cut into julienne strips 3mediums

dried shiitake mushrooms 2larges

eggs, lightly beaten 1

garlic clove, minced 118milliliters

julienned green beans 113grams

ground pork 118milliliters

julienned jicama 6servings

Salt and freshly ground white pepper 1teaspoons

Asian sesame oil 3larges

shallots, thinly sliced and separated into rings 227grams

shrimp—shelled, deveined and cut into 1/2-inch pieces 2teaspoons

soy sauce 12

spring roll wrappers, thawed if frozen (see Note)2Tbsps

vegetable oil, plus 1 quart for frying 118milliliters

boiling-hot water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.