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Pork N Shrimp Spring Rolls

the.instructor's picture
  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
  Cornstarch 1 Tablespoon
  Soy sauce 3 Tablespoon
  Water 1 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.

Recipe Summary

Difficulty Level: 
Side Dish
Deep Fried

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Pork N Shrimp Spring Rolls Recipe