Save on Pinterest

Pork & Shrimp Pinwheels

Here's my homemade version of the dim sum I enjoy in restaurants. The little pinwheels can either be fried or baked. —Julie Merriman, Seattle, Washington
  • Total Time
    Prep: 20 min. + chilling Cook: 5 min./batch
  • Makes
    2 dozen

Ingredients

  • 1/2 pound ground pork
  • 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 6 green onions, thinly sliced
  • 1/2 cup reduced-sodium soy sauce, divided
  • 2 tablespoons oyster sauce
  • 3 garlic cloves, minced
  • 3 tablespoons sesame oil, divided
  • 1 tablespoon grated fresh gingerroot
  • 2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
  • Oil for frying
  • 1/4 cup sweet chili sauce
  • 1 tablespoon sesame seeds

Directions

  • Place pork, shrimp, green onions, 1/4 cup soy sauce, oyster sauce, garlic, 2 tablespoons sesame oil and ginger in a food processor; pulse until finely chopped.
  • Unroll each sheet of crescent dough into a rectangle. Spread each with half of the pork mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Freeze 1 hour or until firm.
  • Using a serrated knife, cut each roll crosswise into 12 slices. In an electric skillet, heat 1/2 in. of oil to 350°. Fry slices, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. Or preheat oven to 375°. Place 1 in. apart on parchment paper-lined baking sheets. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
  • In a small bowl, mix chili sauce and remaining soy sauce and sesame oil. Arrange slices on a serving platter; sprinkle with sesame seeds. Serve with sauce.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video