Shrimp Pork and Sugar Snap Pea Spring Rolls
Ingredients
- 1 tablespoon vegetable oil, plus more as needed and for frying
- 1/2 pound ground pork
- 1/2 cup minced onion
- 1/4 cup minced celery
- 1/4 cup finely grated carrot
- 3 garlic cloves, minced
- 1 tablespoon fish sauce
- 1/2 cup grated cabbage (3 ounces)
- 1/2 cup sugar snap peas (2 ounces), thinly sliced
- 1/2 pound shrimp, shelled and deveined, thinly sliced crosswise
- Coarse salt and freshly ground pepper
- 10 spring-roll wrappers (8-inch square)
- 1 large egg yolk, lightly beaten
- 1 tablespoon water
- Rice-Vinegar Dipping Sauce
Instructions
Shrimp, Pork, and Sugar Snap Pea Spring Rolls serves 36 original recipe by Martha Stewart.
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