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
Total TimePrep: 1 hour Cook: 5 min./batch
Makesabout 5 dozen
- 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.
- 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.
Editor's NoteFill wonton wrappers a few at a time, keeping the others covered with a damp paper towel until ready to use.
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.