Pork & Shrimp Moneybag

Product Description

Pork & Shrimp Moneybag

Sales Channel

Not for sale as a wholesale bulk item to select customers on Vivre Gourmet

Used In Following Main Recipes

  • Pork & Shrimp Moneybag

Batch Production Sizes

  • 60 pcs

Recipe Costing

Recipe costing can be found on google sheet on Shared Drive.


  • Pork mince 300g
  • Spring onion 15g
  • Prawn meat 150g
  • Water chestnut 100g
  • Prawn chop 150g
  • Whit pepper 2g
  • Light soy sauce 15 g
  • Salt 5g
  • Spring roll skin 60pcs
  • Cooking oil
  • Vinegar 500 g
  • White sugar 43g
  • Fish sauce 64g
  • Red Chili 5 g

Preparation – Vivre

  1. For the dipping sauce, combine vinegar, sugar and fish sauce in a saucepan over medium-high heat. Cook until sugar dissolves. Allow to cool and stir through chilies.
  2. Prepare spring onion by pouring boiling water oven them and soaking for 5 minute. Drain and aside.
  3. In a large bowl, combine the pork mince, prawns, water chestnuts, white pepper, soy sauce and sea salt. Mix vigorously until a smooth paste forms.
  4. Spoon a heaped teaspoon of mixture into the center of a spring roll wrapper. Pull edges together to form a purse. Use a spring onion stem to tie and secure the purse. Trim excess spring onion ends.
  5. Heat enough oil in a saucepan over medium-high heat to deep fry (about a depth of 10cm). When the oil is hot enough (it’s hot enough when a wooden spoon dipped into the oil causes little bubbles to form), cook money bags for 3-4 minutes or until golden and just cooked through. Drain on kitchen paper.
  6. Serve white warm with dipping sauce.

Storage Details

  • GN Pan

Shelf Life

  • Chilled – 1 day