Use a mortar and pestle to crush garlic, coriander root, and black peppercorns.

Prepare your shrimp by cleaning and deveining them. Once clean, use a food processor or a knife to finely chop the shrimp until it reaches a ground consistency.

In a large mixing bowl, combine the ground pork and shrimp. Add the spice blend from Step 1, along with light soy sauce and sesame oil. Use your hands to knead the mixture thoroughly for about 4–5 minutes.

Add diced vegetables like carrots, shiitake mushrooms, and sweet corn into the bowl. Gently mix.

Fill a pot with water and bring it to a gentle simmer over medium heat. Blanch the garlic chives for about 20 seconds, just until they become soft and flexible.

Now, we’ll shape the money bags. Place a spring roll wrapper on a flat surface. Spoon a tablespoon of the filling into the center. Carefully bring the edges of the wrapper together at the top, encasing the filling. Secure the top by tying it with a softened garlic chive. Repeat this process until all the filling is used.

Heat oil in a deep fryer or a large, deep pan over medium-high heat. Once hot, fry the money bags in batches. Make sure they’re golden and crisp, which should take a few minutes. Flip them occasionally.

Once fried, remove them from the oil using a slotted spoon. To remove excess oil, let them drain in a colander or on paper towels. Serve them hot alongside your favorite dipping sauce. Enjoy!