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Fold the bottom of the wrapper up over the fillings, fold the corners of the wrapper in, and tightly roll the spring rolls. Place the finished rolls on a serving platter and cover with a damp ...
Spread 1/3 cup of the shrimp-and-pork filling on the wrapper. Bring the bottom end of the wrapper over the filling and roll up the wrapper like a cigar, folding in the edges as you roll.
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Spring rolls are rolled appetizers or dim sum commonly found in Chinese, Vietnamese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables.
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Har gow (Chinese: 蝦餃; pinyin: xiājiǎo; Jyutping: haa1 gaau2; lit. 'shrimp jiao'), also anglicized as ha gow, hau kau, or ha kao, is a traditional Cantonese dumpling served as dim sum. [1]
Rub the shrimp with half of the garlic and ginger, and the sriracha. Cover and let the shrimp marinate in the refrigerator for 1 hour. Preheat the oven to 400°F.
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