- 10 Min. Prep
- 10 Min. Cook
- 8 Servings
- 1355 Calories
Learn how to cook your own crispy fried shrimp spring rolls with this quick and easy recipe. Pork, cabbage, and tofu pack out the roll, while fresh shrimp deliver a satisfying bite and crisp spring roll wrappers bring the crunch. Knorr® Chicken Broth Mix is used to season both the shrimp and diced ingredients, giving the rolls greater depth of flavor and a hearty, meaty hit.
- 1 pack spring roll wrappers (20 pieces), cut into 6” x 6”
- 4.2 oz pork, ground
- 3.2 oz pickled cabbage
- 1 piece firm tofu
- 16 pieces large shrimp
- 1 tsp Knorr® Chicken Broth Mix
- 1/2 tsp white pepper
- 1 egg, beaten
- 34 fl oz canola oil
- 1 tbsp Hellmann’s mayonnaise
Dice the firm tofu and pickled cabbage into small pieces, approximately 1/8” in diameter. Add the oil to a heated pan and stir fry the pickled cabbage until a fragrant aroma is released.
Add in ground pork and ½ tsp of Knorr® Chicken Broth Mix. Stir all the time the meat is cooking. Once the pork has turned white, add the tofu and mix together. Next, throw in the pickled cabbage and stir together well. Season with salt and set aside to cool.
Clean your shrimp with cold, running water, then peel and devein. Make sure you leave the tail on. Season the shrimp with ½ tsp of Knorr® Chicken Broth Mix and white pepper, then set aside for two minutes.
Place the first sheet of spring roll wrapper on a flat surface, add approximately 1 tsp of minced filling in the center of the sheet, then fold over the end. Place the shrimp on top and fold one side over. Brush with egg and then roll the sheet to the end.
Heat your oil in a pan and slowly slide the spring rolls in. Fry until they’re golden brown and serve with mayonnaise.
Appetizers & Snacks, Chinese, Knorr® Chicken Broth Mix, Mom’s Favorites, Pork, Seafood
