8 dried mushrooms
1 oz bean threads
8 oz shrimp, deveined & peeled
1 (fresh or frozen)
8 oz lean, boneless pork
2 tbsp water
2 tbsp oyster sauce
1 tbsp rice wine
2 tsp cornstarch
1 tbsp cooking oil
1 tbsp grated gingerroot
2 cloves garlic, minced
1 medium carrot, finely shredded
1/2 cup fresh bean sprouts, chopped
2 green onions, sliced
1 cooking oil or shortening
1 for deep-fat frying
16 eggroll wrappers
1 or
64 wonton wrappers
1 bottled sweet-and-sour sauce
1 bottled chinese mustardsauce
A Recipe for
Pork & Shrimp Egg Rolls Or Wontons
Food Tip |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
This Recipe for Pork & Shrimp Egg Rolls Or Wontons is one of thousands in the Recipes-to-go Asian Cookbook.
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
If you enjoy this Pork & Shrimp Egg Rolls Or Wontons Recipe - you should enjoy the recipe collections you can find on the websites below:
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
This is a recipe for Pork & Shrimp Egg Rolls Or Wontons from the recipe cookbook of Recipes-to-go (Asian)
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
Food Tip |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
The belly rules the mind. |
| Spanish Proverb |
Soak mushrooms for 30 minutes in enough warm water to cover. Rinse
well; squeeze to drain. Finely chop, discarding stems. Soak been
threads for 15 minutes in enough warm water to cover. Drain well;
squeeze out excess moisture. Cut into 2-inch lengths. Thaw shrimp,
if frozen. Finely chop shrimp and pork. Mix water, oyster sauce,
wine, and cornstarch in a bowl.
Heat 1 Tbsp oil in a large skillet over medium-high heat. (add more
oil as needed during cooking.) Stir-fry gingerroot and garlic in hot
oil for 15 seconds. Add carrot, sprouts, and onions; stir-fry for 1
to 1 1/2 minutes or till crisp-tender. Remove from skillet.
Add shrimp to skillet; stir-fry for 1 to 2 minutes or till pink.
Remove. Add pork; stir-fry for 2 to 3 minutes or till meat is no
longer pink. Push meat to sides of skillet. Stir sauce; pour into
center of skillet. Cook and stir till bubbly. Cook and stir 1 minute
more. Return shrimp and vegetables to skillet. Add bean threads and
mushrooms. Stir to coat with sauce. Remove and cool.
Heat 1 1/2 to 2 inches cooking oil in a wok or 3 quart saucepan to 365
degrees. Fill wrappers.
To wrap a Wonton: Place the wonton wrapper with a point toward you.
Spoon 2 teaspoons of filling diagonally on the wrapper, just below
the center. Fold the bottom point over the filling; tuck it under the
filling. Roll the wonton wrapper once to enclose the filling; leave
about 1 inch unrolled at the top of the wrapper. Moisten the
right-hand corner of the wrapper with a little water. Pick up the
right- and left-hand corners of the wrapper and bring toward you,
below the filling. Overlap the right- and left-hand corners; press
together to seal.
To wrap an Eggroll: Place the egg roll wrapper with a point toward
you. Spoon 1/4 cup of filling diagonally on the wrapper, just below
the center. Fold the bottom point over filling; tuck it under
filling. Fold the right and left corners over the filling to form an
envelope shape. Roll the egg roll toward the remaining corner.
Moisten the top point with water and press firmly to seal. Fry, a few
at a time, in hot oil for 1 to 2 1/2 minutes or till golden, turning
once. Remove from oil. Drain on paper towels. Keep warm in a 300
degree oven while frying remaining food. Serve warm with
sweet-and-sour sauce or Chinese mustard.
Serves: 16
Pork & Shrimp Egg Rolls Or Wontons Recipe brought to you by Recipes To-Go