Ingredients:
3/4 lb fresh shrimp, peeled and deveined
1 large eggs, lightly beaten
1/2 lb ground pork ( use pork only not beef!)
1 (8 ounce) cans water chestnuts, drained and minced
1 (8 ounce) cans bamboo shoots, well drained and minced
1 tablespoon minced fresh garlic
2 large green onions, finely chopped
2 tablespoons minced fresh ginger
1 1/2 tablespoons soy sauce
1/2 teaspoon salt ( or to taste)
1/2 teaspoon pepper
15 spring roll wrappers
1 eggs, beaten
vegetable oil ( for frying)
Directions:
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!
Servings: 14-15
Time preparation: 45 min.
Time total: 51 min.