- 25 square spring roll wrapper (8 x 8), thawed
- water, for sealing
- oil, for frying
Filling
- 1 cup grated carrot
- one 2-inch piece fresh ginger peeled and minced, or 2 1/2 Tbsp minced
- 4 cloves garlic minced, or 2 tsp minced
- 2 scallions, trimmed and thinly sliced
- 1/2 lb shrimp
- 1 lb ground pork
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp freshly ground black pepper
- 1 egg, beaten
Mix filling ingredients gently in large bowl until thoroughly combined.
Cut the stack of wrappers in half lengthwise, forming two rectangles. Place a moistened cloth over the wrappers not in use to prevent them drying out. With the short edge facing you, take a wrapper and place a heaping teaspoon of the filling about a half inch away from the nearest edge. Roll it until about 2 inches remain. Wet the end of the wrapper with water, then finish rolling it (the ends will be open). Place it with the seam side down.
If freezing, place on a baking sheet in the freezer until fully frozen, then transfer to a Ziploc. Stores for up to 3 months.
To fry, heat oil to 350. Fry 3-5 minutes for fresh, adding 1-2 minutes for frozen. Drain on a plate lined with paper towels and serve immediately.
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