Makes 24 rolls.


Ingredients:
Pork and Shrimp Spring Rolls:

  • 1/4 head of savoy cabbage, julienne
  • 2 cups of snow peas, julienne
  • 2 cups bean sprouts
  • 1/2 cup celery sliced thin
  • 1/2 cup water chestnuts, julienne
  • 1/2 cup onions sliced very thin
  • 1 lb of ground pork
  • 1/2 lb of shelled fresh small shrimp
  • 2 tbs of soy sauce
  • 2 tbs of fish sauce
  • 2 eggs beaten
  • 1 tbs of  canola oil for the saute
  • 2 cup of canola oil for the frying  ( if preparing using egg roll wrappers)
  • 1 tbs of sesame oil
  • kosher or sea salt and fresh cracked black pepper to taste
  • 24 egg roll wrappers or rice paper wrappers. (you may make half egg roll wrappers and half rice paper wrappers if desired)

Directions:

  • Saute celery and onions until translucent in canola oil. Use medium high heat.
  • Add the cabbage, snow peas  bean sprouts and water chestnuts and cook until cabbage is tender. About 2 minutes.
  • Remove vegetables from pan and set aside to cool.
  • Add 1 tsp of oil to the pan and add the ground pork and brown.
  • Add the shrimp and saute until pink.
  • Once shrimp is pink add the soy sauce, fish sauce, and sesame oil. Season to taste.. Be careful with the salt.
  • Drain the shrimp and pork, let cool then add the the vegetables, and gently mix.
  • If using egg roll wrappers brush edges with egg wash and add 1 heaping tbs 3 inches from the bottom  and leaving 1 inch space on the sides of the wrapper. Roll  once tightly, then fold sides and continue to roll.
  • Fry egg rolls in 350 degree oil for about 2 minutes until golden and crispy.
  • If using rice paper sheets, hydrate the sheets in warm water for about 20 seconds. This will make the rice paper pliable. Roll in the same manner, and fry.

Ingredients:
Thai Dipping Sauce:

  • 5 egg yolks
  • Canola oil
  • Sesame oil
  • 2 tbs of ginger finely minced
  • 1/2 cup of rice wine vinegar
  • 1 cup of lime juice
  • Soy sauce
  • 1 tbs of finely minced garlic
  • 1 tbs of honey
  • 2 tbs of Sriracha

Directions:

  • Combine all ingredients except for canola and sesame oil.
  • Slow pour the sesame and canola oil into mix to thicken.
  • Mix well to thicken.
  • For added spice add 1 or 2 Thai bird chilies.
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