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Shrimp And Pork Spring Rollls Recipe
|Pea sprouts||1⁄2 Pound|
|Sugar||1 1⁄2 Teaspoon|
|Flour||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
Serving size: Complete recipe
Calories 2470 Calories from Fat 981
% Daily Value*
Total Fat 109 g167.3%
Saturated Fat 17.6 g87.9%
Trans Fat 0 g
Cholesterol 322 mg107.3%
Sodium 1294.5 mg53.9%
Total Carbohydrates 256 g85.4%
Dietary Fiber 9.1 g36.4%
Sugars 10.3 g
Protein 120 g239.8%
Vitamin A 24.1% Vitamin C 94.4%
Calcium 23.2% Iron 141%
*Based on a 2000 Calorie diet
Dust the board to prevent sticking.
Stretch the dough into a rope 1 inch in diameter and cut into 20 equal pieces.
Roll into flat rounds about 5 1/2 inches in diameter.
Moisten them lightly with oil and cook pancakes in a hot pan without oil till they are lightly brown.
Wash the pea sprouts and pick them over.
Shell and devein the shrimps and dice them.
Dice the pork fine and cut the scallions into 1 inch lengths.
Heat a pan with oil and when hot, saute the pork and the shrimps for 1 minute.
Add the scallions and the pea sprouts and stir for another 2 minutes.
Add the sugar and salt and stir once or twice.
Remove from the heat.
Place 2 heaping teaspoons of the filling on the baked side of each wrapping and fold it into a long package like a roll.
Wet the ends with water and close securely.
Heat pan and fill up to 1 inch of oil.
Deep fry the rolls for 6 minutes or until they turn golden brown.
Serve very hot with soy sauce.