Chef Benny Doro

Details

• Prep Time:
  15 min
• Cook Time:
  5 min
• Ready Time:
  20 min

Ingredients

• 4 cloves of garlic chopped
• one medium onion chopped
• one pound minced pork
• 8 oz small shrimp chopped
• 1/4 cup chopped spring onion
• 1/4 cup diced jicama bamboo shoots work well too
• one cup shredded nappa cabbage
• one teaspoon kosher salt and pepper
• one small carrot chopped
• sweet chili sauce for dipping
• 24 spring roll wrappers make sure to get organic all natural
• Vegetable Oil for frying

Directions

Start by browning the onion and garlic for a few min then add the pork, shrimp and the remaining ingredients (not the egg roll wrappers or the nappa cabbage)

Cook until the pork is thoroughly cooked through season with salt and pepper taste to make sure its pretty intense on the salt and let cool then mix in the nappa cabbage.

Take the wrappers and place about two tablespoon of the mixture, seal the ends with water and roll up as shown in the photos.

Heat oil to 350-375degrees and fry until golden brown in batches. Into a 220 degree oven while you fry the rest.

Serve with Sweet Chili Sauce (recipe below) These babies kick ASS!

Sweet Chili Sauce

• 1/2 cup rice vinegar
• 1/2 cup white sugar
• 1/4 cup water
• 3 Tablespoons fish sauce
• 2 Tablespoons sherry vinegar
• 3 cloves garlic, minced
• 3/4 Tablespoon dried crushed chilies
• 1 1/2 Tablespoons cornstarch dissolved in 3-4 Tablespoons cool water (this is called a slurry)

Whisk together all of the ingredients in a small bowl and set aside or store in the refrigerator until ready to use.

Enjoy!

Benny