Spring Rolls with Pork and Shrimp
- 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
Heat Wok to 275°F and add the 1 tablespoon of peanut oil.
- Add ground pork and stir-fry for 2-3 minutes. Add shrimp, cornstarch paste and carrot.
Increase heat to 375°F and add bean sprouts and spring onions. Toss for 1 minute, and then incorporate the dry mushrooms.
- Take off the heat and add sesame oil.
- Cool the filling mixture down quickly on a sheet tray.
- 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.
- Smear a little of the flour paste on the free sides, turn the sides to the middle, and then roll it up.
- Repeat with the remaining wrappers and pork filling.
Return Wok to heat and bring temperature down to 350°F. Add the 4 cups of peanut oil.
- 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.