Shelly's Recipe

PORK AND SHRIMP SPRING ROLLS

Category: Hot

1 lb ground pork
1 can (14 oz) bean sprouts, drained
1 can (8 oz) bamboo shoots, drained and chopped
1/2 lb cooked medium shrimp, peeled, deveined and finely chopped
1 can (4 oz) mushroom stems and pieces, drained and chopped
4 green onions, chopped
1 tbsp cornstarch
3 tbsp soy sauce
1 tbsp water
1 tsp garlic powder
1 tsp canola oil
2 pkg (12 oz ) 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 tsp 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 side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce. Yield: about 5 dozen.