Pork N Shrimp Spring Rolls
|Ground pork||1 Pound|
|Canned bean sprouts||14 Ounce, drained (1 Can)|
|Canned bamboo shoots||8 Ounce, drained and chopped (1 Can)|
|Medium shrimp||1⁄2 Pound, peeled, deveined and finely chopped|
|Canned mushroom stems and pieces||4 Ounce, drained and chopped (1 Can)|
|Green onions||4 , chopped|
|Soy sauce||3 Tablespoon|
|Garlic powder||1 Teaspoon|
|Vegetable oil||1 Teaspoon|
|Wonton wrappers||24 Ounce (2 Package 12 Ounce Each)|
|Frying oil||2 Cup (32 tbs) (For Deep Fat Frying)|
|Sweet and sour sauce||1 Tablespoon|
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.