Spring rolls with shrimp and pork
8 servings
30 minutes
Shrimp and pork spring rolls are a vibrant example of Japanese cuisine, where the freshness of ingredients combines with a delicate balance of flavors. Crispy rice paper wraps around a tender filling of juicy pork, aromatic mushrooms, and sweet shrimp, creating a harmony of textures. Ginger-soy sauce adds a zesty depth to the dish, while fresh vegetables provide a crunchy lightness. Historically, spring rolls originated in East Asian traditions where rice paper was used to wrap various fillings, creating nutritious and convenient dishes. They can be served as an appetizer or light dinner and allow for experimentation with fillings by adding new flavors. These rolls are an ideal choice for lovers of Asian cuisine looking to immerse themselves in traditional Japanese tastes.
1
How to make spring rolls at home: Start by preparing the sauce for the spring rolls. Pour soy sauce into a small container, add grated ginger, and mix. Let the mixture steep for at least half an hour, up to a day.
- Soy sauce: 100 ml
- Ginger root: 1 piece
2
Wash and dry the pork, cut it into very small pieces. Boil the shrimp in salted boiling water (you can add salt and some dried dill) for about a minute. Peel them (you can use pre-peeled ones) and cut each into 2 parts.
- Pork: 200 g
- Shrimps: 150 g
3
Wash the mushrooms, clean them, and cut into small pieces. Peel the carrot and cut it into strips or grate it on a coarse grater. Rinse the cabbage leaves and dry them, then cut into strips. Heat a couple of tablespoons of vegetable oil in a pan and add the minced meat.
- Champignons: 100 g
- Carrot: 1 piece
- Chinese cabbage: 2 pieces
4
Fry on high heat for 5 minutes, constantly breaking up lumps with a spatula. Peel and crush the garlic in a garlic press. Add the mushrooms with garlic, carrots, and cabbage to the pan and mix.
- Garlic: 1 clove
5
Fry everything for 2-3 minutes on high heat, stirring occasionally. Add the shrimp, mix, and remove the pan from the heat. Cover with a lid and let the filling cool in this position.
- Shrimps: 150 g
6
Prepare a bowl with clean, slightly warm water. Dip each rice paper sheet in the water for a few seconds, then place it on a flat surface. Add a little filling on top and roll it all up. Continue dipping all the rice paper and rolling it with the filling.
- Rice paper: 10 pieces
7
Heat a couple of tablespoons of vegetable oil in a pan and place the rice paper rolls. Fry the spring rolls on each side until golden brown (about 2-3 minutes). Then blot them with paper towels to remove excess fat and place them on plates.
8
Cut the spring rolls into serving pieces and serve with soy-ginger sauce. Enjoy your meal!