Pork 'n' Shrimp Spring Rolls Recipe

Ingredients

• 1 pound ground pork
• 1 can (14 ounces) bean sprouts, drained
• 1 can (8 ounces) bamboo shoots, drained and chopped
• 1/2 pound cooked medium shrimp, peeled, deveined and finely chopped
• 1 can (4 ounces) mushroom stems and pieces, drained and chopped
• 4 green onions, chopped
• 1 tablespoon cornstarch
• 3 tablespoons soy sauce
• 1 tablespoon water
• 1 teaspoon garlic powder
• 1 teaspoon canola oil
• 2 packages (12 ounces each) wonton wrappers
• Oil for frying
• Sweet-and-sour sauce

Directions

• In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the bean sprouts, bamboo shoots, shrimp, mushrooms and onions.
• In a small bowl, whisk the cornstarch, soy sauce, water, garlic powder and oil until smooth; stir into 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. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce. Yield: about 5 dozen.

Pork 'n' Shrimp Spring Rolls published in Taste of Home December/January 2008, p53