Pork 'n' Shrimp Spring Rolls Recipe
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
- 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
- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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