Pork and shrimp spring rolls are a perfect for a light lunch or as a party appetizer. For this recipe I use canned bamboo shoots, water chestnuts, and beansprouts simply because they are widely available in canned form and take less time to prepare. However, if you can find the fresh versions of these vegetables and have the time to prepare them, use about 4 to 5oz of each in place of the canned vegetables, enjoy!
4 dried shiitake mushrooms
1 lb. fresh shrimp
2 tbsp peanut oil
4 green onions
½ can bamboo shoots
½ can diced water chestnuts
½ can beansprouts
¾ lb. ground pork
3oz pre shredded carrots (found in the produce section of most grocery stores)
1 tbsp soy sauce
1½ tsp cornstarch
15 spring roll wrappers
2 to 3 cups of oil for frying (peanut, vegetable, or canola will work in this recipe)
- Place the mushrooms in a bowl and cover them with warm water and let them soak for about 40 minutes, or until they expand.
- While the mushrooms soak, prepare the other ingredients. Peel and devein the shrimp.
- Then heat just 1 tablespoon of the peanut oil in a wok on high. When the oil it hot, add the shrimp and cook them for 1 minute, or just until they turn pink. Then remove them from the wok and place them on a plate to cool.
- Rinse the green onions under cold running water and dry them thoroughly. Dice them and then set them aside.
- Thoroughly drain the bamboo shoots, water chestnuts and beansprouts.
- By now the shrimp should be cool enough to touch. Chop them into small ¼ inch pieces and set them aside.
- Once the shiitakes expand, dry them with a towel and then chop them into pieces about the same size as the shrimp.
- In a small cup mix just ½ teaspoon of the cornstarch with the soy sauce until it dissolves and then set it aside.
- Next heat the remaining tablespoon of oil in a wok on high.
- Once it is hot add the ground pork and stir fry it for 4 minutes.
- Then add the pre-shredded carrots and stir fry for another minute. If you are using fresh vegetables instead of the canned versions add them now and stir fry until they are all soft and the pork is cooked through.
- Once the pork is cooked through and the carrots are soft, add the canned vegetables, mushrooms, green onions and chopped shrimp. Stir until everything is mixed together and heated through.
- Then add the soy sauce, cornstarch mixture and stir until everything is mixed together thoroughly.
- Then remove this mixture from the heat and set it aside to cool.
- While the filling is cooling, set up a work area to fill the spring rolls. Have the filling near by, a plate on which to fill the spring rolls, and a large baking pan on which to place the finished rolls.
- In a small bowl mix some water with the remaining teaspoon of cornstarch. This mixture will help seal the rolls.
- Now its’ time to start filling the rolls. Place a wrapper on a plate and add some filling to the middle, a bit more towards your end.
- Then take the end closest to you and carefully bring it over the mixture. Then fold in the sides, making sure that they are tight and that no filling is leaking out. Roll up the roll and seal it at the end using the cornstarch mixture and your finger. Then place the roll seam side down on the baking pan and continue filling the remaining rolls.
- Once the rolls are done, heat the oil in a wok on high.
- When the oil is hot and reaches 350F, fry the rolls in batches for about 8 minutes, or until they are golden brown and crispy.
- Then remove them using a slotted spoon and place them on a plate lined with paper towels. Serve immediately, makes 15 pork and shrimp spring rolls.