Shrimp, Pork, and Sugar Snap Pea Spring Rolls

These rolls are so crisp it's hard to stop at just one, especially with the addition of sweet sugar snap peas in the filling.

  • Yield: Makes about 3 dozen

Source: Martha Stewart Living, September 2008


  • 1 tablespoon vegetable oil, plus more as needed and for frying
  • 1/2 pound ground pork
  • 1/2 cup minced onion
  • 1/4 cup minced celery
  • 1/4 cup finely grated carrot
  • 3 garlic cloves, minced
  • 1 tablespoon fish sauce
  • 1/2 cup grated cabbage (3 ounces)
  • 1/2 cup sugar snap peas (2 ounces), thinly sliced
  • 1/2 pound shrimp, shelled and deveined, thinly sliced crosswise
  • Coarse salt and freshly ground pepper
  • 10 spring-roll wrappers (8-inch square)
  • 1 large egg yolk, lightly beaten
  • 1 tablespoon water
  • Rice-Vinegar Dipping Sauce


  1. Heat oil in a medium saucepan over medium heat. Add pork, and cook, breaking it up with a spoon, until browned, about 5 minutes. Remove pork with a slotted spoon.

  2. Add onion to pan, and cook until softened, about 3 minutes. Add celery, carrot, garlic, and fish sauce, and cook until vegetables are softened, about 2 minutes. Add cabbage, sugar snap peas, and shrimp, and cook until shrimp is pink and cooked through, about 2 minutes. Stir in reserved pork. Season with salt and pepper, and let cool slightly.

  3. Stack spring-roll wrappers, and cut into quarters. (You should have forty 4-inch squares.)

  4. Whisk yolk and water in a small bowl. Place 1 wrapper on a work surface, with 1 corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 1 tablespoon filling in a mound in center of wrapper. Fold bottom corner over filling, then fold in sides halfway. Roll wrapper to form a tight cylinder, leaving top corner exposed. Brush top corner with egg wash, and press to seal. Cover with a damp kitchen towel. Repeat with remaining ingredients.

  5. Heat 1/2 inch of oil in large, heavy skillet until it reaches 350 degrees. Working in batches, add spring rolls, seam side down, and fry, turning frequently, until golden brown, 2 to 3 minutes. (Adjust heat as necessary to keep oil at a steady temperature; add more oil if needed.) Drain on paper towels. Serve immediately with dipping sauce.

Cook's Notes

Spring rolls can be frozen for up to 1 month; do not thaw before cooking.


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