CRAB-AND-PORK SPRING ROLLS
Provided by Gina Marie Miraglia Eriquez
Categories Egg Garlic Ginger Mushroom Pork Appetizer Fry Cocktail Party Oscars Crab Summer Cilantro Gourmet Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 10 hors d'oeuvre servings
Number Of Ingredients 14
Steps:
- Cover mushrooms with hot water by 1 inch in a bowl and soak 20 minutes (mushrooms will expand). Drain in a fine-mesh sieve and rinse thoroughly, then drain again. Trim off and discard any hard parts from mushrooms, then finely chop. (You should have about 3 tablespoons.)
- Stir together mushrooms, pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well.
- Line a tray with wax paper. Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water. Discard any rice-paper wedges with holes. Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you.
- Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4-inch log. Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges. (Wedge will resemble an open envelope.)
- Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside. (Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried.) Put roll, seam side down, on tray and loosely cover with plastic wrap. Make more rolls in same manner, transferring to tray and arranging 1/2 inch apart. Keep loosely covered until ready to fry.
- Heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes. Transfer as fried with a slotted spoon to paper towels to drain. (Return oil to 365��F between batches.)
- *Found in Asian markets and adrianascaravan.com.
PORK 'N' SHRIMP SPRING ROLLS
Give your appetizer table an Asian accent with these crisp spring rolls. The recipe makes a big batch, so guests can enjoy seconds!-Debbie Terenzini-Wilkerson, Lusby, Maryland
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield about 5 dozen.
Number Of Ingredients 14
Steps:
- In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the bean sprouts, bamboo shoots, shrimp, mushrooms and onions. , In a small bowl, whisk the cornstarch, soy sauce, water, garlic powder and oil until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce.
Nutrition Facts :
SHANGHAI PORK AND SHRIMP SPRING ROLLS
I decided to make another variation on classic spring rolls other than mine that I've been using and chose this recipe based on ingredients used. The recipe comes from A. Nguyen "Asian Dumplings". Although her recipes calls for 18-20 spring rolls, I find 18 better than 20 unless you increase the ingredient amount a bit more or prefer thinner spring rolls. I have altered the recipe somewhat to make it easier for my own cooking method and taste. There are several variations on shaping spring rolls and I've decided to use a method that may be easiest to work for most people. Tastes wonderful with Sweet and Sour Sauce, Recipe #447509 I've posted from the same book.
Provided by Rinshinomori
Categories Pork
Time 20m
Yield 18-20 spring rolls
Number Of Ingredients 17
Steps:
- Combine sugar, 1/2 teaspoon cornstarch, soy sauce, pork, and shrimp in a bowl and stir. Set aside.
- In a bowl, rehydrate shitake mushrooms in hot water just enough to cover until softened. Depending on mushrooms used this can take anywhere between 15-30 minutes to soften. Reserve the liquid for dissolving cornstarch. Cut off the stem and cut into very thin match stick pieces.
- In a small cup dissolve 1 1/2 T cornstarch with 3 T of reserved mushroom soaking liquid. This will be used to thicken the filling mixture.
- Heat 1 1/2 T oil in a large skillet over medium high heat and add ginger and garlic. Cook for about 30 seconds until fragrant but not browned and add pork and shrimp mixture. Stir constantly to separate the pork pieces and shrimp into nuggets and cook for about 2 minutes. Do not overcook. Transfer to a dish.
- Add the remaining 1 1/2 T oil to the skillet on medium high heat. Add shitake mushrooms, bamboo shoots, bean sprouts, salt and pepper. Cook 5 minutes stirring constantly. Return the pork and shrimp mixture to the skillet and stir to combine. Lower the heat and give the cornstarch mixture a stir and pour over the filling. Cook for about 30 seconds to bind the mixture. Transfer to a bowl to cool completely.
- In a small cup combine 1 T cornstarch with 1/2 C water to seal spring roll skin.
- Lay a spring roll skin on the work surface making sure one of the pointy corner is facing you. Put about 2 T of filling slightly below the center towards you and form into log shape using your fingers.
- Lift the bottom edge towards you up and over the filling tucking the point under it. Fold in the sides and brush the upper edges with cornstarch and water mixture. Roll away from you (bottom up) to seal. Set the finished rolls seam side down on the baking sheet covered with wax paper or aluminum foil and keep covered with a kitchen towel to prevent drying.
- Heat 1 inch of oil in a deep skillet over medium high to about 350F degrees. Slide in a few spring rolls and fry, turning as needed for about 3 minutes or until golden brown and very crisp.
- Remove from the oil and drain. Continue with the remaining rolls. To serve, cut diagonally in half. Serve with a vinegar or dipping sauce of your choice.
ASIAN PORK AND SHRIMP SPRING ROLLS
You might want to consider doubling this recipe, I ate practically all of these myself they are that good!. Don't be tempted to over-stuff the wrappers with filling or they will not seal properly. Plan ahead the filling needs to chill for a minimum of 4 hours before using.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 51m
Yield 14-15 serving(s)
Number Of Ingredients 14
Steps:
- Finely chop the fresh shrimp.
- In a bowl stir together the chopped shrimp 1 egg, pork and the next 8 ingredients; mix well to combine.
- Cover and chill for a minimum of 4 hours to blend the flavors before using.
- Spoon about 1 tablespoon of mixture in the center of each spring roll wrapper.
- Fold the top corner of each wrapper over the filling, tucking tip of corner under the filling, then fold left and right corners over filling.
- Lightly brush remaining corner with beaten egg.
- Tightly roll filled end toward remaining corner, then gently press to seal.
- Pour about 2-inches of oil in a skillet and heat to 350 degrees.
- Fry the spring rolls a couple at a time only for about 6 minutes or until golden brown.
- Drain on a brown paper bag or paper towels.
- DELICIOUS!
Nutrition Facts : Calories 119.4, Fat 4.6, SaturatedFat 1.6, Cholesterol 69.7, Sodium 400.6, Carbohydrate 10.7, Fiber 1.2, Sugar 1.4, Protein 8.8
SHRIMP SPRING ROLLS
Make and share this Shrimp Spring Rolls recipe from Food.com.
Provided by Lavender Lynn
Categories Hawaiian
Time 1h
Yield 16 rolls
Number Of Ingredients 16
Steps:
- Dipping Sauce: In small bowl, stir together vinegar, water, ginger, sugar, hot pepper and salt until sugar is dissolved. Set aside.
- On cutting board, cover shrimp with plastic wrap and, using bottom of saucepan, smash until flattened and broken up; transfer to bowl. Add water chestnuts, onion, cilantro, ginger, salt and pepper; mix well.
- Lay 1 spring roll wrapper on work surface with point up; shape 2 tbsp shrimp mixture into 3-inch (8 cm)long log across bottom third of wrapper. Roll up, folding in sides, until only 1-inch (2.5 cm) triangle of wrapper remains. Lightly coat triangle with egg; roll up. Repeat with remaining filling and wrappers. (Make-ahead: Refrigerate for up to 2 hours.).
- In heavy-bottomed skillet, heat 1/2 inch (1 cm) oil over medium-high heat just until ripples appear; reduce heat to medium. Skimming oil between batches, fry spring rolls, turning and increasing heat if necessary, until golden and filling is pink in centre, 3 to 4 minutes per batch. Drain on paper towel-lined plate. Serve with Dipping Sauce.
Nutrition Facts : Calories 67.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 72.1, Sodium 401.8, Carbohydrate 6.7, Fiber 0.3, Sugar 0.8, Protein 7.7
SPRING ROLLS
Provided by Michael Tong
Yield Makes 20 spring rolls
Number Of Ingredients 14
Steps:
- 1. Combine the pork with 1 teaspoon of the cornstarch and the soy sauce. Set aside.
- 2. Combine the baby shrimp with the wine. Set aside.
- 3. Heat the 2 tablespoons of oil in a wok or skillet and cook the pork mixture, stirring until the pork loses its raw color.
- 4. Add the bamboo shoots and shredded carrots and salt to taste. Add 1/4 cup of the chicken broth, stirring and cooking quickly.
- 5. Blend 2 remaining teaspoons of cornstarch with the leftover 1/4 cup of chicken broth and stir into the cooked filling. Add the baby shrimp, bean sprouts, and Chinese celery cabbage and cook, stirring briefly, for approximately 1 minute. Immediately remove the filling from the heat. Turn into a colander to let the filling cool and drain.
- 6. Stack the spring roll skins on a clean work area and cover with a damp cloth.
- 7. Lay one skin on a flat surface, one corner facing down, and spoon 2 tablespoons of filling about 2-inches from the bottom corner. Shape the filling horizontally into a long sausage shape.
- 8. Fold the bottom corner over the filling and roll upwards one turn so the filling is completely encased. Moisten the left and right corners of the triangle with beaten egg, fold in the corners, and press down firmly to seal, creating an envelope.
- 9. Moisten the top corner of the skin with beaten egg and give one more turn, sealing the cylinder. Set aside and repeat with the remainder of the filling and skins.
- 10. Heat the oil for deep-frying in a wok or deep fryer until almost smoking (approximately 375°). Add 5 spring rolls at a time, turn and fry until crisp and golden brown, approximately 2 minutes.
- 11. Remove the spring rolls with a slotted spoon and drain on several paper towels. Repeat with remaining spring rolls and serve immediately.
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SHRIMP-AND-PORK SPRING ROLLS RECIPE - ZANG TOI | FOOD
From foodandwine.com
- 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.
- Meanwhile, in a small bowl, cover the dried shiitake with the hot water. Let the mushrooms stand until softened, about 20 minutes. Discard the mushroom stems and thinly slice the shiitake caps.
- In a small nonstick skillet, heat 1 teaspoon of the vegetable oil. Add half of the beaten eggs, spreading them over the bottom of the pan. Cook over low heat until almost set, 30 seconds.
- In a large nonstick skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and cook over moderately high heat, stirring, until just cooked through, about 1 minute.
- Heat the remaining 2 teaspoons of vegetable oil in the skillet. Add the carrot, jicama, green beans and shiitake and cook over moderate heat, tossing, until the vegetables are softened, about 2 minutes.
- In a large saucepan, heat the remaining 1 quart of vegetable oil to 375°. Add the shallot rings and cook, stirring a few times, until browned and crisp, about 2 minutes.
- On a work surface, brush the edge of 1 spring roll wrapper with a little of the beaten eggs. Spread 1/3 cup of the shrimp-and-pork filling on the wrapper.
- Reheat the vegetable oil to 375°. Working in batches, fry the spring rolls, turning once or twice, until golden brown and crisp, about 2 minutes.
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