Pork & Shrimp Spring Rolls (Chun Juan/Chun Gung)

If you like fried food (and, well, who doesn't?) then spring rolls are for you. Don't shy away from this dish if your experience with spring rolls has been those tiny, greasy, and almost filling-less abominations you often get as freebies with your meal at a Chinese fast-food joint. The real deal is deliciously savory, not greasy (if cooked correctly) and highly addictive. Deep-fried shrimp & pork spring rolls are one of the most typical Chinese iterations, although, depending on where they originate (China, Hong Kong, Taiwan, SE Asia, Korea, Philippines, Vietnam, to name a few places) they can be fried or non-fried and can vary considerably in terms of the filling ingredients and what the wrapper is made of. The following recipe is for my fav fried version.

Just a note, since I'm not as practiced in the art of spring roll making, I have a tendency to make really hefty ones which, in their burritoesque glory, aren't as pretty on the plate as they could be, but then taste always trumps the haughty presentations of haute cuisine, no?