Difficulty: Easy - for beginners
Serves: 64 servings
â€¢1 pound ground pork
â€¢1 can (14 ounces) bean sprouts, drained
â€¢1 can (8 ounces) bamboo shoots, drained and chopped
â€¢1/2 pound cooked medium shrimp, peeled, deveined and finely chopped
â€¢1 can (4 ounces) mushroom stems and pieces, drained and chopped
â€¢4 green onions, chopped
â€¢1 tablespoon cornstarch
â€¢3 tablespoons soy sauce
â€¢1 tablespoon water
â€¢1 teaspoon garlic powder
â€¢1 teaspoon canola oil
â€¢2 packages (12 ounces each) wonton wrappers
â€¢Oil for frying
â€¢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.
â€¢ 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.
â€¢ 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.
â€¢ 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.