Pork 'n' Shrimp Spring Rolls Recipe
Pork 'n' Shrimp Spring Rolls Recipe photo by Taste of Home

Pork 'n' Shrimp Spring Rolls Recipe

Publisher Photo
Give your appetizer table an Asian accent with these crisp spring rolls. The recipe makes a big batch, so guests can enjoy seconds!—Debbie Terenzini-Wilkerson, Lusby, Maryland
TOTAL TIME: Prep: 1 hour Cook: 5 min./batch
MAKES:64 servings
TOTAL TIME: Prep: 1 hour Cook: 5 min./batch
MAKES: 64 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pork 'n' Shrimp Spring Rolls in Taste of Home December/January 2008, p53

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Pork 'n' Shrimp Spring Rolls

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MY REVIEW
Reviewed Feb. 27, 2008

I enjoyed this recipe very much. I also made egg rolls and used larger shrimps. I did omit the mushrooms because I am not a fan. I serve this with shrimp fried rice, YUM! This one is in my recipe box.

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