Pork and Shrimp Spring Rolls

Ratings & Reviews

Reviews

• 
  LeilaH24

  Unfortunately, this recipe for Pork and Shrimp Spring Rolls does not fit my dietary preferences as it contains shellfish, to which I am severely allergic. Additionally, the presence of pork makes it non-compliant with my halal diet. However, I appreciate the step-by-step guide and the emphasis on achieving the right balance of flavors. I can appreciate the beauty of this dish, even if I personally cannot enjoy it. Perhaps a modified version using halal ingredients and alternatives to shellfish could make this recipe more accessible to a wider audience.

• 
  BjornTheViking85

  Zee recipe, eet ees okay, ja? I like eet, but I must make some changes, you see. Zis soy sauce, eet ees problem for me, I haff intolerance, ja? So I use maybe some other seasoning, like garlic and parsley, something Nordic, you know? Zee spring rolls, zay are okay, but I prefer maybe some meatballs, some traditional smørrebrød, you understand? Zis ees not bad recipe, but I give eet three stars, ja? Maybe some day I try again, with some changes, and then maybe I give eet four or five stars, who knows?

• 
  Cianbo92

  To be blunt, these Pork and Shrimp Spring Rolls aren't really my cup of tea - or should I say, my pint of Guinness. As a vegetarian, I'm a bit miffed that they're packed with pork and shrimp, but I can appreciate the effort that goes into crafting these delicate delights. The instructions are fairly thorough, although I'd love a wee bit more guidance on the assembly process - perhaps a few more tips on how not to end up with a spring roll that looks like it's been sat on. The use of soy sauce and fish sauce gives the filling a depth of flavor, but I'm not fond of the fish sauce, if I'm being honest. On the plus side, the cooking technique is well-explained, and I appreciate the emphasis on achieving the perfect temperature for frying. All in all, while these spring rolls might not be my usual fare, I can appreciate the skill and patience required to make them. Perhaps I'll have to experiment with some veggie-friendly alternatives - now that's a challenge I'd be happy to undertake, with a pint of craft beer in hand, of course.

• 
  LachlanAus

  I've got to say, these Pork and Shrimp Spring Rolls were a real treat. As a self-proclaimed meat-lover, I was a bit skeptical about the combo of pork and shrimp, but somehow it works beautifully. The addition of carrots and cabbage adds a nice crunch, and the subtle flavor of the soy sauce and fish sauce really brings everything together. My only concern was the shrimp - I'd recommend being careful with the amount used, given my mild shellfish intolerance. That being said, the spring rolls were pretty easy to make and the instructions were clear. I loved that they weren't too greasy, thanks to the perfect frying temperature. One tip - make sure to not overfill those delicate spring roll wrappers, or you'll end up with a mess on your hands. Overall, I was pretty impressed with this recipe, and I'd def recommend giving it a try. Just maybe scale back on the seafood for me.

• 
  CauêO96

  OMG, you guys! I just made these **Pork and Shrimp Spring Rolls** and they are AMAZING!!! I was a little worried because I have gluten intolerance, but the recipe doesn't have any gluten, so I was like, YESSSS! The combination of pork, shrimp, and veggies is just WOW! I added some açaí sauce on the side, and it was like a party in my mouth! The only thing I would change is to use a little less soy sauce, because it was a bit salty for me. But overall, this recipe is a MUST-TRY! Super easy to make, and the result is just fabulous! I'm definitely making it again for my friends, we are going to have so much fun sharing it together!

• 
  CedLaurent85

  Upon perusing the recipe for Pork and Shrimp Spring Rolls, I must commend the author for the meticulous instructions provided, which would undoubtedly facilitate the preparation process for individuals of varying culinary prowess. The combination of succulent pork, shrimp, and vegetables, delicately wrapped in a thin layer of pastry, is certainly intriguing. However, as a gourmet connoisseur with a penchant for refined cuisine, I found the overall flavour profile to be somewhat simplistic, particularly in the absence of more complex accompaniments, such as a bechamel sauce or a selection of artisanal cheeses. Furthermore, as someone who must eschew lactose due to dietary constraints, I was somewhat disappointed to find that the recipe did not offer any lactose-free alternatives. Notwithstanding these minor drawbacks, I must confess that the utilization of soy sauce and fish sauce does impart a certain je ne sais quoi to the dish, and the technique employed to seal the spring rolls is indeed ingenious. In conclusion, whilst this recipe may not be tailored to my specific gastronomic predilections, I would certainly recommend it to those who appreciate a more rustic, straightforward approach to culinary preparation.

• 
  SofiR22

  Bruh, I'm all about that plant-based life, and this recipe is a total bummer since it's got pork and shrimp in it. I mean, I know some people love that stuff, but it's def not my vibe. And, let's be real, the soy sauce is a major no-go for me since I'm allergic. Maybe if you swapped out the animal products for some sick vegan options and ditched the soy, we could talk. But, as it stands, this recipe is a solid no from me, homie.

• 
  Yari95

  Me gustó la receta de estos rollos primavera de cerdo y camarones, pero como aficionado a la carne y la comida tradicional colombiana, sentí que faltaba algo. Podría ser un buen plato como entrada o acompañamiento, pero no satisface completamente mi apetito. Sin embargo, es una receta fácil de seguir y el resultado es presentable. La única desventaja para mí es la mención del posible uso de productos que podrían contener sésamo en las envolturas, lo que es un problema grave para mi salud debido a mi alergia. En general, no está mal pero esperaba algo más.

• 
  TiboLaurent22

  not bad, but i was expecting more meat, pork and shrimp are good but not enough, i mean i like my spring rolls like i like my escargots, full of flavor and full of meat. the technique of making them is interesing, i like the part about folding the wrapper, its like making a croissant, you need to beprecise. but the recipe is not perfect, the oil temperature is very important, i burnt my first batch. maybe its just me, but i think i can make them better. anyway, its a good recipe for beginners, but for someone like me, its not enough.

• 
  Nalu98

  I must say, I was delighted to give this Pork and Shrimp Spring Rolls recipe a try, despite having to modify it to accommodate my gluten intolerance and personal preferences. I replaced the traditional spring roll wrappers with gluten-free alternatives and omitted the pork to create a pescatarian-friendly version. The result was truly enjoyable, with the succulent shrimp and crunchy vegetables shining through. However, I would have appreciated more guidance on ensuring the wrappers were completely gluten-free. Additionally, I found the frying process to be a bit tricky, but with some patience and gentle heat adjustments, I was able to achieve a lovely golden brown color and crispy texture. Overall, this recipe has potential, and with some tweaks, it could be a staple in my kitchen. If you're looking to try something new and are willing to make some modifications, I'd say give it a go and see how it works for you!

• 
  AvaLaVoz

  To be honest, this recipe for **Pork and Shrimp Spring Rolls** is not my cup of tea, since it's not vegetarian. However, I must say the instructions are crystal clear, and the steps are well laid out. It's a piece of cake to follow along, even for someone like me who's not a native English speaker. The addition of soy sauce and fish sauce is a nice touch, it gives the spring rolls a deeper flavor, as they say, 'the icing on the cake'. But, for a lactose intolerant vegetarian like myself, this recipe is 'banging my head against a brick wall', I need to find alternatives, perhaps a vegan version with similar spices and fillings. All in all, it's a 'so-so' recipe for me, not my first choice, but it does have some great tips and tricks that I can 'take with a grain of salt' and apply to my own vegetarian cooking.

• 
  Cenkoz81

  I have tried this recipe for Pork and Shrimp Spring Rolls. While I appreciate the detail of the instructions, I must say it is not very suitable for my taste. As someone who enjoys traditional Turkish cuisine, I found the flavors to be quite different. Also, the use of shrimp and pork together is not common in my culture. However, I do appreciate the care taken to explain the process of making the spring rolls. For my diabetes, I would need to be careful with the amount of oil used in frying. Unfortunately, the recipe does not provide any alternatives to deep-frying. In conclusion, I give this recipe 3 stars. It is well-written, but not ideal for my personal preferences.

• 
  NalaniNani

  Aloha, fellow foodies! I was super stoked to try out this recipe for Pork and Shrimp Spring Rolls, but, mahalo (thanks) to my shellfish intolerance, I had to modulate the recipe a bit by skipping the shrimp. I replaced it with some extra pork, and, honestly, it still turned out ono (delicious)! The instructions were easy to follow, and I loved the tip about not overfilling the wrappers - it made all the difference in getting that perfect roll. One thing to keep in mind, brah, is to be gentle when handling the wrappers, 'cause they can tear easily. The soy sauce and fish sauce added a lot of depth to the flavor, but, of course, I had to substitute the fish sauce with something else to avoid any-shellfish-related-issues. Overall, this recipe is a great starting point for anyone looking to try their hand at making spring rolls, and with a few tweaks, it can be shellfish-free and just as tasty! So, grab your apron, and let's get cooking, everybody!

• 
  KrisThePolishPilot

  I make this pork and shrimp spring rolls, they are good but not like my pierogies from Poland. I like that they have meat, pork and shrimp, very tasty. But I am little sad that they have so much vegetable, I think maybe too much cabbage. I like that you can make them not sweet, this is important for me because I no like sweet food. I use gluten free soy sauce because of my intolerance, this is good. The wrappers, they are tricky to find gluten free but I manage. I give 4 stars, I like but I think I can make better with some changes for my taste.