SP.0033 - Golden Corn Net Spring Rolls

Name: SP.0033 - Golden Corn Net Spring Rolls
Total time: 3600 s
Yield: Serves 40 servings
Ingredients: 6 1/2 lbs ground pork shoulder (about 3 kg); 2 1/4 lbs finely chopped shrimp (about 1 kg); 1 1/3 cups shredded taro (about 200 grams); 1 1/3 cups shredded yellow corn (about 200 grams); Finely chopped shallots; Finely chopped green onion whites; Ground black pepper; Cornstarch or cornstarch (for sealing); Seasoning (salt, sugar, pepper, to taste); Plum sauce; Net spring roll wrappers

Shan Wu @Shanwu950

Hochiminh City

I'm wrapping spring rolls for a party at home tomorrow... but my husband already snuck the first one! I usually make these spring rolls on weekends, especially during Tet, because they keep well. When you're ready to eat, just thaw and fry them, then enjoy with friends.

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Ingredients

60 minutes

Serves 40 servings

6 1/2 lbsground pork shoulder (about 3 kg)
2 1/4 lbsfinely chopped shrimp (about 1 kg)
1 1/3 cupsshredded taro (about 200 grams)
1 1/3 cupsshredded yellow corn (about 200 grams)
Finely chopped shallots
Finely chopped green onion whites
Ground black pepper
Cornstarch or cornstarch (for sealing)
Seasoning (salt, sugar, pepper, to taste)
Plum sauce
Net spring roll wrappers

Saved

Steps

60 minutes

1

Mix the ground pork with the chopped shrimp, shredded corn, and shredded taro. Season to taste with salt, sugar, and pepper, then add the chopped green onion whites and shallots. Let the mixture marinate for 30 minutes.
2

Cook a cornstarch slurry to use as glue for sealing the spring rolls.
3

Lay out each net spring roll wrapper, place the filling near the edge, fold in the sides, and roll tightly. Seal the edge with the cornstarch slurry to keep it from opening.
4

Heat oil in a pan over medium-low heat. Fry the spring rolls until golden brown, then remove and drain on paper towels.
5

Enjoy as a snack or serve with rice noodles for a delicious meal.