Pork & Shrimp Egg Rolls Or Wontons
Description
These classic Chinese-style dumplings offer a perfect balance of textures and flavors. The filling combines juicy pork and sweet shrimp with crunchy bean sprouts, shredded carrots, and earthy mushrooms, all bound together with a savory oyster sauce glaze. Wrapped in delicate wonton skins or sturdy egg roll wrappers, they are deep-fried until golden brown and crisp. Ideal for appetizers, party platters, or a quick weeknight dinner, these versatile rolls are best served warm with sweet-and-sour or mustard dipping sauces. A reliable favorite that brings authentic home-style cooking to your table.Ingredients
Directions
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Soak dried mushrooms in enough warm water to cover for 30 minutes. Rinse well, squeeze out excess water, discard stems, and finely chop the caps.
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Soak bean threads in enough warm water to cover for 15 minutes. Drain well, squeeze out excess moisture, and cut into 2-inch lengths.
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If frozen, thaw shrimp. Finely chop both the shrimp and the pork.
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In a small bowl, mix water, oyster sauce, rice wine, and cornstarch to create the sauce.
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Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Stir-fry grated ginger and minced garlic for 15 seconds until fragrant.
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Add shredded carrot, chopped bean sprouts, and sliced green onions. Stir-fry for 1 to 1 1/2 minutes until crisp-tender. Remove vegetables from the skillet and set aside.
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Add chopped shrimp to the skillet. Stir-fry for 1 to 2 minutes until pink. Remove shrimp and set aside.
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Add chopped pork to the skillet. Stir-fry for 2 to 3 minutes until meat is no longer pink.
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Push the cooked pork to the sides of the skillet. Stir the sauce mixture and pour it into the center of the skillet. Cook and stir until bubbly, then continue to cook and stir for 1 minute more.
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Return the shrimp and vegetables to the skillet. Add the prepared bean threads and chopped mushrooms. Stir everything together to coat evenly with the sauce. Remove from heat and let the filling cool completely.
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Heat 1 1/2 to 2 inches of cooking oil in a wok or large saucepan to 365F (185C).
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To wrap wontons: Place a wrapper with a point toward you. Spoon 2 teaspoons of filling diagonally below the center. Fold the bottom point over the filling and tuck it under. Roll once to enclose, leaving 1 inch unrolled at the top. Moisten the right corner with water. Bring the right and left corners toward you below the filling, overlap them, and press to seal.
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To wrap egg rolls: Place a wrapper with a point toward you. Spoon 1/4 cup of filling diagonally below the center. Fold the bottom point over the filling and tuck it under. Fold the right and left corners over to form an envelope. Roll toward the remaining corner. Moisten the top point with water and press firmly to seal.
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Fry the rolls a few at a time in the hot oil for 1 to 2 1/2 minutes, turning once, until golden brown.
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Remove from oil and drain on paper towels. Keep warm in a 300F (150C) oven while frying the remaining rolls.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 221.8kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.2g1%
- Cholesterol 304.0mg102%
- Sodium 637.5mg27%
- Total Carbohydrate 8.8g3%
- Dietary Fiber 2.7g11%
- Sugars 5.2g
- Protein 46.6g94%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve warm with bottled sweet-and-sour sauce or Chinese mustard sauce.
Ensure the filling is completely cooled before wrapping to prevent the wrappers from becoming soggy or tearing.
If using frozen pork or shrimp, ensure they are fully thawed and patted dry before chopping to avoid excess water in the filling.
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