Asian Pork and Shrimp Spring Rolls

• fresh shrimp, peeled and deveined↗3⁄4 lb
• large egg, lightly beaten↗1
• ground pork (use pork only not beef!)↗1⁄2 lb
• water chestnuts, drained and minced1 can
• bamboo shoots, well drained and minced1 can
• minced fresh garlic1 tablespoon
• large green onions, finely chopped↗2
• minced fresh ginger2 tablespoons
• soy sauce↗1 1⁄2 tablespoons
• salt (or to taste)↗1⁄2 teaspoon
• pepper↗1⁄2 teaspoon
• spring roll wrappers↗15
• egg, beaten↗1
• vegetable oil (for frying)↗

Step-by-step instructions

1. 1

   Finely chop the fresh shrimp.

2. 2

   In a bowl stir together the chopped shrimp 1 egg, pork and the next 8 ingredients; mix well to combine.

3. 3

   Cover and chill for a minimum of 4 hours to blend the flavors before using.

4. 4

   Spoon about 1 tablespoon of mixture in the center of each spring roll wrapper.

5. 5

   Fold the top corner of each wrapper over the filling, tucking tip of corner under the filling, then fold left and right corners over filling.

6. 6

   Lightly brush remaining corner with beaten egg.

7. 7

   Tightly roll filled end toward remaining corner, then gently press to seal.

8. 8

   Pour about 2-inches of oil in a skillet and heat to 350 degrees.

9. 9

   Fry the spring rolls a couple at a time only for about 6 minutes or until golden brown.

10. 10

    Drain on a brown paper bag or paper towels.

11. 11

    DELICIOUS!