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.
Martha Stewart Living, September 2008
- Yield Makes about 3 dozen
- 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 (http://www.marthastewart.com/262699/rice-vinegar-dipping-sauce)
- 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.
- 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.
- Stack spring-roll wrappers, and cut into quarters. (You should have forty 4-inch squares.)
- 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. (Spring rolls can be frozen for up to 1 month; do not thaw before cooking.)
- 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.
Assembled rolls can be frozen for up to 1 month; cook as directed, without thawing first.
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