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Shanghai Pork and Shrimp Spring Rolls: A Culinary Journey to the Bund

The scent of frying spring rolls always takes me back to my first trip to Shanghai. Wandering through the bustling streets near the Bund, the aroma of street food hung heavy in the air, a symphony of savory and sweet. It was there, from a tiny stall manned by a wizened woman with twinkling eyes, that I tasted my first Shanghai spring roll. The crispy, golden exterior gave way to a juicy, flavorful filling – a perfect marriage of pork, shrimp, and vegetables. Every bite was an explosion of textures and tastes, and I’ve been chasing that perfect spring roll ever since. This recipe, inspired by traditional techniques, allows you to recreate that authentic Shanghai experience in your own kitchen.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Yield: 18 spring rolls
Dietary Type: Not Gluten-Free

Ingredients

1/2 teaspoon sugar
1/2 teaspoon cornstarch
1/2 lb pork tenderloin or 1/2 lb pork sirloin roast, cut into 2 inch long matchsticks
1/3 lb medium shrimp, peeled, deveined, and coarsely chopped
3 large dried shiitake mushrooms
1 1/2 tablespoons cornstarch
3 tablespoons vegetable oil
1 teaspoon grated ginger
2 garlic cloves, minced
1/2 cup shredded bamboo shoot
1/2 lb bean sprouts
Salt, to taste
Pepper, to taste
18 spring roll skins
Oil, for deep frying
1 tablespoon cornstarch
1/2 cup water

Equipment Needed

Large bowl
Small bowl or cup
Large skillet
Small cup
Baking sheet
Wax paper or aluminum foil
Kitchen towel
Deep skillet or pot

Instructions

In a large bowl, combine sugar, 1/2 teaspoon cornstarch, pork, and shrimp. Stir well to coat all the ingredients evenly. Set this mixture aside to marinate.
Place the dried shiitake mushrooms in a separate bowl and cover them with hot water. Allow the mushrooms to rehydrate until they are soft and pliable. This process can take anywhere from 15 to 30 minutes, depending on the type and size of the mushrooms. Reserve the mushroom soaking liquid for later use.
Once the mushrooms are softened, remove them from the water. Cut off and discard the stems, then slice the mushroom caps into very thin matchstick-like pieces.
In a small cup, dissolve 1 1/2 tablespoons of cornstarch with 3 tablespoons of the reserved mushroom soaking liquid. Stir until the cornstarch is fully dissolved and the mixture is smooth. This will be used to thicken the spring roll filling.
Heat 1 1/2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the grated ginger and minced garlic to the hot oil. Cook for about 30 seconds, stirring constantly, until fragrant but not browned. Be careful not to burn the garlic, as it can become bitter.
Add the pork and shrimp mixture to the skillet. Stir constantly to separate the pork pieces and shrimp into individual nuggets. Cook for about 2 minutes, or until the pork is lightly browned and the shrimp turns pink. Be careful not to overcook the shrimp, as it will become rubbery. Transfer the cooked pork and shrimp to a clean dish and set aside.
Add the remaining 1 1/2 tablespoons of vegetable oil to the skillet over medium-high heat. Add the shiitake mushrooms, shredded bamboo shoots, and bean sprouts. Season with salt and pepper to taste. Cook for about 5 minutes, stirring constantly, until the vegetables are slightly softened and heated through.
Return the cooked pork and shrimp mixture to the skillet with the vegetables. Stir to combine all the ingredients thoroughly.
Lower the heat to medium. Give the cornstarch mixture a quick stir to ensure the cornstarch hasn’t settled to the bottom of the cup. Pour the cornstarch mixture over the filling. Cook for about 30 seconds, stirring constantly, until the sauce thickens and binds the filling ingredients together. Remove the skillet from the heat and transfer the filling to a bowl to cool completely.
In a small cup, combine 1 tablespoon of cornstarch with 1/2 cup of water. Stir until the cornstarch is fully dissolved. This mixture will be used as a “glue” to seal the spring rolls.
Lay a spring roll skin on a clean work surface, making sure that one of the pointy corners is facing you.
Place about 2 tablespoons of filling slightly below the center of the spring roll skin, closer to you. Use your fingers to shape the filling into a log shape.
Lift the bottom edge of the spring roll skin (the point closest to you) up and over the filling, tucking the point under the filling to secure it.
Fold in the sides of the spring roll skin towards the center.
Brush the upper edges of the spring roll skin with the cornstarch and water mixture. This will help to seal the spring roll securely.
Roll the spring roll away from you (bottom up) to seal. Press gently to ensure that the seam is tightly closed.
Set the finished spring roll seam-side down on a baking sheet covered with wax paper or aluminum foil. Keep the finished rolls covered with a clean kitchen towel to prevent them from drying out.
Heat about 1 inch of oil in a deep skillet or pot over medium-high heat until it reaches approximately 350°F (175°C). You can use a thermometer to check the oil temperature, or test it by dropping a small piece of spring roll skin into the oil – it should sizzle and turn golden brown in about 30 seconds.
Carefully slide a few spring rolls into the hot oil, being careful not to overcrowd the skillet. Fry the spring rolls, turning them as needed, for about 3 minutes, or until they are golden brown and very crisp on all sides.
Remove the fried spring rolls from the oil using a slotted spoon or tongs and drain them on a wire rack or paper towels to remove excess oil.
Continue frying the remaining spring rolls in batches until they are all cooked.
To serve, cut the spring rolls diagonally in half. Serve hot with your favorite dipping sauce, such as sweet and sour sauce, plum sauce, or a simple mixture of soy sauce, rice vinegar, and chili oil.

Expert Tips & Tricks

Don’t overfill the spring rolls: Too much filling will make them difficult to roll and prone to bursting during frying.
Keep the spring roll wrappers moist: If the wrappers dry out, they will become brittle and difficult to work with. Keep them covered with a damp towel while you are assembling the spring rolls.
Fry at the right temperature: If the oil is not hot enough, the spring rolls will absorb too much oil and become greasy. If the oil is too hot, the spring rolls will burn on the outside before the filling is heated through.
Double Fry for Extra Crispiness: For an extra-crispy spring roll, consider double frying. Fry the spring rolls for 2 minutes at 325°F, let them cool slightly, and then fry them again for another minute at 350°F until golden brown.
Make-Ahead Tip: You can assemble the spring rolls ahead of time and store them in the refrigerator for up to 24 hours before frying. Be sure to keep them covered to prevent them from drying out.

Serving & Storage Suggestions

Serve the Shanghai Pork and Shrimp Spring Rolls immediately after frying for the best flavor and texture. Arrange them attractively on a platter with a dipping sauce of your choice. Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a similar result. Spring rolls can also be frozen. Place the un-fried spring rolls on a baking sheet lined with parchment paper and freeze for 2 hours, then transfer to a freezer bag. These can be fried directly from frozen, but may require longer cooking.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	154 kcal	8%
Total Fat	7.5g	10%
Saturated Fat	1.3g	6%
Cholesterol	40mg	13%
Sodium	150mg	7%
Total Carbohydrate	12g	4%
Dietary Fiber	1g	4%
Sugars	2g	4%
Protein	8g	16%

Variations & Substitutions

Vegetarian Spring Rolls: Omit the pork and shrimp and increase the amount of vegetables. You can also add tofu or mushrooms for added protein.
Gluten-Free Spring Rolls: Use gluten-free spring roll wrappers. Be sure to check the ingredients of your dipping sauce as well to ensure it is gluten-free.
Spicy Spring Rolls: Add a pinch of red pepper flakes or a dash of chili oil to the filling for a spicy kick.
Different Protein: Substitute ground chicken or turkey for the pork.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spring roll wrappers?
A: Yes, but make sure to thaw them completely before using. Follow the package instructions for thawing.

Q: How do I prevent the spring rolls from sticking to the pan when frying?
A: Ensure the oil is hot enough and don’t overcrowd the pan. Frying in batches will help maintain the oil temperature and prevent sticking.

Q: Can I bake these spring rolls instead of frying?
A: Yes, you can bake them for a healthier option. Brush the spring rolls with oil and bake at 400°F (200°C) for about 15-20 minutes, or until golden brown and crispy, turning them halfway through.

Q: What is the best dipping sauce for spring rolls?
A: Sweet and sour sauce, plum sauce, peanut sauce, or a simple mixture of soy sauce, rice vinegar, and chili oil all work well.

Q: Why are my spring rolls soggy?
A: This usually happens if the oil isn’t hot enough, causing the spring rolls to absorb too much oil. Ensure the oil is at the correct temperature (around 350°F/175°C) before frying.

Final Thoughts

These Shanghai Pork and Shrimp Spring Rolls are more than just a recipe; they’re a passport to a vibrant culinary experience. Don’t be intimidated by the steps – the process is simple and the reward is well worth the effort. Gather your ingredients, invite some friends over, and embark on this delicious adventure. I encourage you to experiment with different fillings and dipping sauces to create your own signature spring roll. Share your creations and feedback, and let’s celebrate the joy of cooking together! And for a truly immersive experience, pair these spring rolls with a fragrant jasmine tea or a crisp, refreshing lager. Enjoy!

Shanghai Pork and Shrimp Spring Rolls Recipe