Stephen's Spring Rolls

*This recipe is very versatile.  Ingredients may be changed or added, such as onions, chicken, beef, ham, celery, cabbage, carrot, etc.

½ pound ground or sliced pork
4 ounces peeled shrimp
1 tablespoon vegetable oil
½ pound bean sprouts
1 tablespoon soy sauce
1 teaspoon salt
Pinch of brown sugar
2 cups flour
2 cups water
1 egg
Vegetable oil for frying

Mix the pork and shrimp together.  Fry in oil for 2 minutes.  Drain the bean sprouts and add to the pork.  Mix well and cook for 2 minutes.  Stir in the soy sauce, salt and sugar.  Mix the flour, water and egg into a smooth batter, preferably with a blender.  Lightly grease a non-stick pan.  Make 16 very thin pancakes, cooked on one side only.  Place some of the meat mixture in the center. Fold both sides of the pancake into the center then roll up, sealing the last edge with a little water.  Make all rolls, and then fry in hot oil for about 5 minutes, turning them to ensure even browning.  Drain and serve hot.

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