Spring Rolls with Pork and Shrimp

Author

NuWave

Servings

6

Category

Appetizers

Ingredients

• 12 spring roll wrappers
• 2 tablespoons flour (with water for paste to seal spring rolls)
• 6 Chinese mushrooms, dried, soaked for 30 minutes, drained and chopped
• 8 ounces ground pork
• 8 ounces shrimp, cooked, chopped
• ½ teaspoon cornstarch, mixed with 1 teaspoon soy sauce
• 3 ounces grated carrot
• 3 ounces bean sprouts
• 3 ounces chestnuts, sliced
• 6 spring onions, finely chopped
• ½ teaspoon sesame oil
• 4 cups peanut oil, plus 1 tablespoon for initial heating of Wok

Directions

1. Heat Wok to 275°F and add the 1 tablespoon of peanut oil.
2. Add ground pork and stir-fry for 2-3 minutes. Add shrimp, cornstarch paste and carrot.
3. Increase heat to 375°F and add bean sprouts and spring onions. Toss for 1 minute, and then incorporate the dry mushrooms.
4. Take off the heat and add sesame oil.
5. Cool the filling mixture down quickly on a sheet tray.
6. Once filling has cooled, take a wrapper and place it on a clean work surface or cutting board. Spoon the filling in the center of the wrapper and fold the corner of the wrapper nearest to you over the filling.
7. Smear a little of the flour paste on the free sides, turn the sides to the middle, and then roll it up.
8. Repeat with the remaining wrappers and pork filling.
9. Return Wok to heat and bring temperature down to 350°F. Add the 4 cups of peanut oil.
10. Once oil is hot, carefully drop 4 spring rolls in and cook until they are golden and crisp. Cook remaining spring rolls. Drain on paper towels. Serve.