Pork N Shrimp Spring Rolls Recipe
Ingredients
| Ground pork | 1 pound | |
| Bean sprouts | 1 Can (10oz), drained | |
| Bamboo shoots | 1 Can (10oz), chopped | |
| 1/2 pound cooked medium shrimp, peeled, deveined and finely chopped | ||
| Mushroom | 1 Can (10oz), chopped | |
| Green onions | 4 Small, chopped | |
| Cornstarch | 1 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| Water | 1 Tablespoon | |
| Garlic powder | 1 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| Wonton wrappers package | 2 | |
| Oil for deep-fat frying | ||
| Sweet-and-sour sauce | ||
Directions
In a large skillet, cook pork over medium heat until no longer pink; drain.
Stir in bean sprouts, bamboo shoots, shrimp, mushrooms and onions.
In a small bowl, whisk cornstarch, soy sauce, water, garlic powder and oil until smooth; stir into the skillet.
Bring to a boil; cook and stir for 1 minute or until thickened.
Remove from the heat.
Position a wonton wrapper with one point toward you.
Place 2 heaping teaspoons of filling in the center of wrapper.
Fold the bottom corner over the filling; fold sides toward center overfilling.
Roll toward the remaining point.
Moisten top corner with water; press to seal.
Repeat with the remaining wrappers and filling.
In an electric skillet or deep-fat fryer, heat oil to 375 degree.
Fry spring rolls, a few at a time, for 1-2 minutes on each side or until golden brown.
Drain on paper towels.
Stir in bean sprouts, bamboo shoots, shrimp, mushrooms and onions.
In a small bowl, whisk cornstarch, soy sauce, water, garlic powder and oil until smooth; stir into the skillet.
Bring to a boil; cook and stir for 1 minute or until thickened.
Remove from the heat.
Position a wonton wrapper with one point toward you.
Place 2 heaping teaspoons of filling in the center of wrapper.
Fold the bottom corner over the filling; fold sides toward center overfilling.
Roll toward the remaining point.
Moisten top corner with water; press to seal.
Repeat with the remaining wrappers and filling.
In an electric skillet or deep-fat fryer, heat oil to 375 degree.
Fry spring rolls, a few at a time, for 1-2 minutes on each side or until golden brown.
Drain on paper towels.
Chef
