A delightful twist on the classic spring rolls, combining pork and shrimp with a medley of fresh ingredients for a crispy, flavorful treat.
Finely chop the fresh shrimp into small pieces.
Chopping the shrimp finely ensures it blends well with the other ingredients.
In a mixing bowl, combine the chopped shrimp, ground pork, diced water chestnuts, chopped bamboo shoots, minced garlic, chopped green onions, grated ginger, soy sauce, salt, and pepper. Mix thoroughly.
Mixing the filling thoroughly ensures even distribution of flavors.
Cover the bowl with plastic wrap and refrigerate the filling for at least 4 hours to allow the flavors to meld.
Chilling the filling makes it easier to handle when wrapping.
Place a spring roll wrapper on a flat surface. Spoon about 1 tablespoon of the filling onto the center of the wrapper.
Keep the wrappers covered with a damp cloth to prevent them from drying out.
Fold the top corner of the wrapper over the filling, then fold the sides inward, and roll tightly. Seal the edge with beaten egg.
Ensure the rolls are tightly wrapped to prevent them from opening during frying.
Heat the oil in a skillet to 350°F. Fry the rolls in batches for about 6 minutes or until golden brown.
Use a thermometer to maintain the oil temperature for consistent frying.
Remove the rolls from the oil and drain on paper towels.
Draining on paper towels removes excess oil for a crispier texture.
Serve the rolls warm with your favorite dipping sauce.
Serve immediately for the best texture and flavor.
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