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Spring Rolls (Shannon)


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Spring Rolls (Shannon) 0 Picture


  • 1 package wonton skins
  • 3 T oil
  • 1/2 lb lean pork, minced
  • 8 scallions, finely chopped
  • 1/2 cp shredded bamboo shoots
  • 8 water chestnuts, thinly sliced
  • 3 thin slices fresh ginger root, minced
  • 2 cups ben sprouts
  • 1/2 tsp salt
  • 1 1/2 tsp soy sauce
  • 1 1/2 tsp sherry
  • 1 egg lighlty beaten
  • 1 Green cabbage, shredded
  • oil for deep frying



Step 1

Heat two T. oil in a wok or large skillet. Add the pork and stir fry 2 minutes until it loses all trace of pink. Add shrimp and stir fry 45 seconds. Remove pork and shrimp from pan and add remaining oil. When it is hot, add the scallions, bmboo shoots, wter chestnuts and ginger root. Stir fry 1 1/2 min. Add bean sprouts and stir fry 45 seconds. Return pork and shrimp to pan and stir in salt, soy sauce and sherry. Transfer mixture to a colander to drain and cool completly. Divide the mixture into 14 equal parts. Place one portion slightly off center of each skin. Roll the skin to enclose the filling and tuck the sides in neatly. Brush unstuffed portion of the skin with egg and continue rolling skin. Place rolls on plate with sealed edge down. Heat oil 375 degrees, fry 3-4 min - until brown.


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