Exquisite Shanghai Pork and Shrimp Spring Rolls

Enjoy the delicate flavors of these Shanghai-inspired pork and shrimp spring rolls. A harmonious blend of tender pork, succulent shrimp, earthy mushrooms, and crunchy vegetables, wrapped in a crispy spring roll skin. Indulge in the perfect balance of textures and tastes in every bite.

Ingredients

½	teaspoon sugar
½	teaspoon cornstarch
½	lb pork tenderloin, cut into matchsticks
⅓	lb medium shrimp, peeled, deveined, and chopped
3	dried shiitake mushrooms
1 ½	tablespoons cornstarch
3	tablespoons vegetable oil
1	teaspoon grated ginger
2	garlic cloves, minced
½	cup shredded bamboo shoot
½	lb bean sprouts
	salt, to your taste
	pepper, to your taste
18	spring rolls skins
	oil, for deep frying
1	tablespoon cornstarch
½	cup water

Instructions

• Preparation of Filling

  1. Combine sugar, cornstarch, soy sauce, pork, and shrimp in a bowl. Set aside.
  2. Rehydrate shiitake mushrooms in hot water until softened. Reserve the liquid for later. Cut mushrooms into thin matchstick pieces.
  3. Dissolve cornstarch with reserved mushroom liquid. This will thicken the filling mixture.
  4. Cook ginger and garlic in oil, then add pork and shrimp mixture. Cook briefly and transfer to a dish.
  5. Cook mushrooms, bamboo shoots, bean sprouts, salt, and pepper. Return pork and shrimp mixture, add cornstarch mixture, and cook briefly. Cool the mixture.

• Assembly and Cooking

  1. Combine cornstarch and water to seal spring roll skin.
  2. Place filling on spring roll skin, roll to seal, and set seam side down on a baking sheet.
  3. Fry the spring rolls until golden brown and crisp.
  4. Drain the rolls and cut diagonally to serve. Enjoy with your favorite dipping sauce.

Aug 14, 2024