Pork & shrimp egg rolls or wontons
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Pork & shrimp egg rolls or wontons
  Pork    Shrimp    Rolls    Appetizers    Fish    Pasta  
Last updated 6/12/2012 1:18:35 AM. Recipe ID 49527. Report a problem with this recipe.
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      Title: Pork & shrimp egg rolls or wontons
 Categories: Oriental, Appetizers, Fish, Meats, Pasta
      Yield: 16 Eggrolls
 
      8    Dried mushrooms
      1 oz Bean threads
      8 oz Shrimp, deveined & peeled
           (fresh or frozen)
      8 oz Lean, boneless pork
      2 tb Water
      2 tb Oyster sauce
      1 tb Rice wine
      2 ts Cornstarch
      1 tb Cooking oil
      1 tb Grated gingerroot
      2    Cloves garlic, minced
      1 md Carrot, finely shredded
    1/2 c  Fresh bean sprouts, chopped
      2    Green onions, sliced
           Cooking oil or shortening
           For deep-fat frying
     16    Eggroll wrappers
           OR
     64    Wonton wrappers
           Bottled Sweet-and-Sour Sauce
           Bottled Chinese mustardsauce
 
  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.
 




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Recipe ID 49527 (Apr 03, 2005)

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