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Pork 'n' Shrimp Spring Rolls

 Pork 'n' Shrimp Spring Rolls
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
64 ServingsPrep: 1 hour Cook: 5 min./batch


  • 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


  • 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.

2 of 2

Pork 'n' Shrimp Spring Rolls (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer