Pork & Shrimp Spring Rolls (Chun Juan/Chun Gung)
- camissonia
- Nov 4
- 1 min read
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?
1
Note on the sauce:
*You can substitute fresh shiitake mushrooms with reconstituted dried shiitakes (stemmed & thinly sliced).
Notes
1
Place ground pork and chopped shrimp into separate bowls. Marinate each with their respective marinade ingredients, mixing together well. Cover and refrigerate about 20-30 minutes.
2
Place the mung bean noodles into a large bowl and cover with hot water; let soak 8-10 minutes or until softened, drain, and set aside to cool. Once cooled, use kitchen shears to cut into 2-3 sections
3
Prep the vegetables and set aside.
4
Heat 1 tbsp of vegetable oil over high heat and sauté the pork for about 1 minute until almost done. Add shrimp and sauté another minute. Remove to a bowl and set aside.
5
In the meantime, using the same pan, add another 1 tbsp of vegetable oil over high heat and sauté all the vegetables (napa cabbage, bean sprouts, scallions, garlic, carrot and mushrooms) for 2-3 minutes or until they just start to soften but still have a bit of crunch. Add the pork and shrimp back to the pan then stir in the mung bean noodles. Add the cornstarch slurry and cook for about a minute until the juices have thickened. Taste for seasonings and add 1 tsp of salt and 2 tsp. soy sauce if needed. Pour filling into a bowl and let cool.
6
To make the spring rolls: place a wrapper on a chopping board or work surface, as indicated in the below photos. Place 1-2 heaping tbsp. of filling lengthwise about an inch up from the bottom and fold the bottom corner of the filling over. Using your finger, wet the two sides of the wrapper with the water-flour paste, fold over and seal the edges with the bottom part of the wrapper. Wet the top part of the wrapper with more of the flour paste and then roll the wrapper upwards to make the final seal. Place on a foil or parchment lined baking tray. Continue making the spring rolls in the same way until all the filling is used up. Should make anywhere from 12-16 spring rolls, depending on how much filling you use in each one.
7
Place 6 cups of vegetable oil in a deep skillet or medium pot (oil should be 2" in depth) and heat over medium high until the temperature is about 350F. Keep in mind, if it's not hot enough or if the wrappers aren't well-sealed, you'll end up with soggy, oil-laden spring rolls.
8
Depending on the size of your pan, you can cook about 3-6 spring rolls at a time (do not overcrowd). Turn the frequently and as soon as they are golden brown on all sides (2-5 minutes), remove to a paper-towel-lined tray or plate. Continue cooking remaining spring rolls until all done.
9
Serve with either the Hoisin-mustard dipping sauce, a sweet-chili sauce, plain soy sauce or whatever other sauce floats your boat.
Instructions
1 lb ground pork or pork loin cut into thin shreds
2 tbsp soy sauce
1 tbsp rice wine
1 tbsp sesame oil
1 tsp sugar
1/4 tsp white pepper
Pork & Marinade
1 lb medium shrimp shelled & deveined and coarsely chopped
1 tbsp soy sauce
1 tsp rice wine
1 tsp sesame oil
1/4 tsp sugar
1/8 tsp white pepper
Shrimp & Marinade
4 cups finely chopped napa cabbage
4 cups fresh bean sprouts
1 medium carrot peeled & cut into thin matchsticks (about 1 cup)
8 oz sliced fresh shiitake mushrooms* (about 2 cups)
4 scallions chopped
4 cloves garlic minced
2 bundles (6 oz) mung bean noodles (optional)
Filling Ingredients
3 tbsp cornstarch
3 tbsp water
Cornstarch Slurry
1 tsp flour
3 tbsp water
Paste for Sealing Spring Roll Wrappers
2 tbsp Hoisin sauce
1 tsp Chinese sweet hot mustard
3-4 tbsp water
Hoisin Mustard Sauce
12-16 Spring Roll wrappers (depending on how big you make them)
1 tsp kosher salt
2 tsp soy sauce
Additional Seasonings
6 cups vegetable oil
%20(1).jpg)
Pork & Shrimp Spring Rolls (Chun Juan/Chun Gung)
Prep Time
30 min
Cooking Time
10 min
Rest Time
0 min
Total Time
40 min
Comments