Shanghai Pork, Shrimp, Bamboo, and Mushroom Spring Rolls
20 mins (cooking 20)
16 ingredients
18-20 servings
I decided to make another variation on classic spring rolls other than mine that I've been using and chose this recipe based on ingredients used. The recipe comes from A. Nguyen "Asian Dumplings". Although her recipes calls for 18-20 spring rolls, I find 18 better than 20 unless you increase the ingredient amount a bit more or prefer thinner spring rolls. I have altered the recipe somewhat to make it easier for my own cooking method and taste. There are several variations on shaping spring rolls and I've decided to use a method that may be easiest to work for most people. Tastes wonderful with Sweet and Sour Sauce, Sweet and Sour Sauce I've posted from the same book.

Categories:  <-30-mins , main-dish , seafood , shellfish , shrimp , meat , pork , quick , chinese , time-to-make , asian ,
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Serving Size (25.59 g)
Servings 18
Amount per Serving
Calories 34.82 Calories from Fat 22.77
% Daily Value *
Total Fat 2.53g 70.08%
Saturated Fat 0.19g 17.34%
Trans Fat 0.06g %
Cholesterol 0.0mg 0.0%
Sodium 1.27mg 0.96%
Total Carbohydrate 2.76g 16.58%
Dietary Fiber 0.03 g 1.92%
Sugars 0.14 g %
Protein 0.56g 20.02%
Vitamin A 0.28IU% Vitamin C 4.98mg%
Calcium 2.99mg% Iron 0.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pork sirloin, medium shrimp, dried shiitake mushrooms, grated ginger, shredded bamboo, spring rolls