Spring Rolls

Course : Chinese
Serves: 16
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1/2 pound ground pork
1/4 pound shrimp
1 Cup peanut oil
1/4 Cup scallions
1/2 Cup bean sprouts
1 tablespoons soy sauce
1 teaspoon salt
1 Cup brown sugar
2 Cup flour
2 Cup water
1 large egg
1 Cup peanut oil

Preparation / Directions:

heat 1 tablespoon oil in a wok, over a moderately-high flame add pork and shrimp, heat and stir for 2 minutes add scallions and bean sprouts, heat and stir for 2 minutes stir in soy sauce, salt, and sugar remove from heat, cool combine flour, water, and egg to make a smooth batter lightly grease a heavy skillet and heat over a medium flame ladle batter into skillet, turn to coat evenly, and heat until firm remove to a worksurface repeat with remaining batter place one heaping tablespoon pork mixture onto a pancake fold near egde over filling to center fold both sides into the center rollup and seal last edge with water, set aside repeat with remaining filling and pancakes heat oil to 375 degrees add rolls in small batches and fry until golden on all sides drain briefly on paper towels serve hot, accompanied by catsup and chinese hot mustard


Nutritional Information:

244 Calories (kcal); 15g Total Fat; (56% calories from fat); 4g Protein; 23g Carbohydrate; 17mg Cholesterol; 1174mg Sodium

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