Pork 'n' Shrimp Spring Rolls

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Difficulty: Easy - for beginners
Serves: 64 servings

Preparation time:
Cooking time:


•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. Yield: about 5 dozen.


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