Pork ‘N’ Shrimp Spring Rolls Recipe

Name: Pork ‘N’ Shrimp Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
In an electric skillet or deep-fat fryer, heat oil to 375u00b0. 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.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Pork ‘N’ Shrimp Spring Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork ‘N’ Shrimp Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions