Learn how to make Shrimp and Pork Spring Rolls! These spring rolls are so delicious with a really meaty filling that will blow your local Chinese food restaurant out of the water! Make a bunch and share them with friends and family- or freeze them to save for later! Also included below is the recipe for a Sweet Chili Dipping Sauce that goes amazingly with these crispy little guys. Enjoy!

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Spring rolls
makes 50 small spring rolls

1 tbsp oyster sauce
1 tbsp soy sauce
4 tbsp water, divided
1 tsp sesame oil
1 tsp rice vinegar
1 tsp sambal chili paste
Black Pepper
2 tbsp corn starch, divided
2 cloves garlic, minced
2 tsp ginger, minced
1/2 lb ground pork
2.5 c shredded cabbage
1 medium carrot, shredded
8 oz mushrooms, shredded
1/2 c scallions, thinly sliced
1 lb shrimp, peeled, veined and chopped
1 pkg small spring roll wrappers
Oil for frying

Sweet chili sauce:
1 tsp ginger, minced
1 clove garlic, minced
1/4 c water
2 tsp corn starch
1/4 c rice vinegar
2 tbsp sugar
2 tbsp sambal chili paste
1 tbsp soy sauce

In a bowl, combine oyster sauce, soy sauce, 1 tbsp water, sesame oil, rice vinegar, sambal, pepper and 1 tbsp corn starch. Mix together until so lumps of cornstarch remain and then set slurry to the side.

In pan over medium heat, add in a little oil and the garlic and ginger. Sauté for 1 minute and then add in ground pork and cook until pork is almost cooked through. Add in the rest of the vegetables. cook, stirring frequently until the vegetables have softened, about 5 minutes. Add in shrimp and cook for 1 minute. Add in the soy sauce slurry and cook, stirring for 2 more minutes until everything is evenly coated. Take off heat and let cool to room temperature.

Before starting your spring rolls, peel apart each individual wrapper and place under a damp cloth of paper towel to keep edges from drying out.

In small bowl, combine 1 tbsp cornstarch with 2 tbsp water. Microwave or put in small pot and bring to a boil to make a “glue” that will hold spring rolls closed. If too thick after heating, add in one more tbsp water.

Using one wrapper at a time, lay it out in a diamond in front of you. Place about 1 tbsp of filling in a line about 1 inch up from the corner nearest to you. Fold the bottom corner up over the line of filling and then fold in the sides. Roll up until you come to the top and smear on a bit of the cornstarch paste to close. Set to the side and continue with the rest. The spring rolls can be cooked or frozen at this point.

In a pan over medium high heat, bring oil to 350 degrees and fry spring rolls for about 2 minutes on either side or until nicely golden brown. Remove to paper towel lined plate to drain.

SWEET CHILI SAUCE:
Stir together the water and cornstarch and set to the side. Add garlic and ginger along with a tiny bit of oil to a pan and sauté for about 30 seconds. Pour in rice vinegar, sugar, sambal and soy sauce and bring to a boil. Once boiling, add cornstarch slurry and bring back to a boil. Once it is boiling, take off heat and set to the side. Sauce will keep refrigerated for 1 week.

Serve spring rolls along side dipping sauce for maximum pleasure! Enjoy!

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