Skip to main content
Main

Spring Rolls with Pork and Shrimp - Cantonese

A Cantonese spring roll filled with pork, shrimp, vegetables, and a savory sauce.

From the Recipes Wiki (Fandom) · 23 ingredients
Jump to recipe ↓

Why it works: Pork and shrimp match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 686 recipes mention both. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

The recipe

Ingredients

Contains: wheat, soy, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Marinades for Shrimp and Pork
  • Other
  • Sauce
  • For Frying Spring Rolls
  • Dipping Sauces

Directions

Prepare the ingredients

  1. Soften the dried black mushrooms by soaking in hot water for 20 to 30 minutes, squeeze out excess water, cut off stems, and slice finely.

  2. Cut the lean pork into matchsticks.

  3. Add soy sauce, sesame oil, and cornstarch to the pork; marinate for 15 minutes.

  4. Rinse the shrimp under warm running water, pat dry, chop finely, toss with rice wine and cornstarch; marinate for 15 minutes.

  5. Rinse mung bean sprouts and drain thoroughly.

  6. Wash and dice the red bell pepper.

  7. Wash and dice the garlic chives.

  8. Wash and shred the carrots and Napa cabbage.

  9. In a small bowl, mix together the sauce ingredients; set aside.

Make the filling

  1. Heat the wok over medium-high to high heat.

  2. When the oil is hot, add 2 tablespoons of oil.

  3. Add garlic and stir-fry until aromatic.

  4. Add the pork; stir-fry until it turns white and is about 80% cooked through.

  5. Remove the pork from the wok and drain on paper towels.

  6. Add 2 tablespoons of oil.

  7. Add ginger and stir-fry until aromatic.

  8. Add the shrimp; stir-fry until they turn pink.

  9. Remove the shrimp from the wok and drain.

  10. Add 2 tablespoons of oil.

  11. Add the vegetables one at a time, beginning with the mushrooms, then the red bell pepper, cabbage, garlic chives, shredded carrot, and mung bean sprouts.

  12. Add the sauce to the wok.

  13. Add the pork and shrimp back into the pan; heat through.

  14. Remove and cool.

Fry and serve

  1. Clean out the wok and preheat the oil for deep-frying to 360°F while preparing the spring rolls.

  2. Lay a spring roll wrapper in front of you so that it forms a diamond shape.

  3. Wet the wrapper edges with water or a cornstarch/water paste, place about 2 tablespoons of filling near the bottom, roll, tuck sides, and seal the top.

  4. Deep-fry the spring rolls in 3 to 4 batches, cooking until golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

  5. Serve the spring rolls with plum sauce and hot mustard for dipping.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pork + shrimptop 6% of all pairs
    Aroma overlapstrong
    Mentioned together686 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Sesame + mung beantop 2% of all pairs
    Aroma overlapstrong
    Mentioned together26 recipes

    Shared aroma: acetoin (butter, cream).

  3. Mushroom + porktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,840 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  4. Pork + sesametop 4% of all pairs
    Aroma overlapstrong
    Mentioned together456 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Sesame + rice winetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together244 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork
Provides the savory meaty body of the filling, and cornstarch-marinated pork stays tender when stir-fried.
Shrimp
Adds sweet, springy texture and a briny flavor to the filling.
Dried black mushrooms
Contribute deep, earthy umami flavor and a chewy texture to the filling.
Spring roll wrappers
Form a thin, crisp shell that blisters and browns when deep-fried.
Oyster sauce
Adds savory sweetness and depth to the stir-fried filling.

The step that matters

Removing excess water from the mushrooms and vegetables before rolling. Wet filling turns the wrappers soggy and can burst them during frying. Squeezing the mushrooms and draining the sprouts and vegetables keeps the filling dry enough to seal and crisp.

Flavor stand-ins for the mung bean

How well each one fits the dish's main ingredients (mushroom, pork, sauce, sesame, shrimp, rice wine, pepper):

  1. Peanutbetter flavor fit
  2. Soybeanbetter flavor fit
  3. Beansbetter flavor fit
  4. Mung beanthe original

Fit is the average pairing score against mushroom, pork, sauce, sesame, shrimp, rice wine, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Illustration of Carrot SoupIllustrationCarrot Soup134 recipesIllustration of Pork CakeIllustrationPork Cake107 recipesIllustration of Rice FrittersIllustrationRice Fritters84 recipesIllustration of Roast PorkIllustrationRoast Pork82 recipes