Pork 'n' Shrimp Spring Rolls Recipe

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

Read Reviews
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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
MAKES:
64 servings
TOTAL TIME:
Prep: 1 hour Cook: 5 min./batch
MAKES:
64 servings
TOTAL TIME:
Prep: 1 hour Cook: 5 min./batch

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

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

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elisa User ID: 1925350 170498
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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