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Pork and Mushroom Spring Rolls
These pork and mushroom spring rolls are perfect for a party to serve as an appetizer or it makes for a fabulous snack.
- 24 wonton wrappers
- 1 tbsp sesame oil
- 1/2 lb ground pork
- 1 cup shiitake mushrooms finely chopped
- 3 cloves garlic minced
- 1/2 tsp ginger minced
- 1/2 tsp ground coriander
- salt and pepper to taste
- 1 tsp hot sauce I used Sriracha
- 1 tbsp all-purpose flour
- 2 tbsp water
- oil for frying
In a small mixing bowl, mix the flour with the water until it's a paste.
In a skillet heat the sesame oil over medium heat. Add garlic and ground pork. Fry until pork is no longer pink. Add mushrooms, ginger, coriander, hot sauce and season with salt and pepper. Transfer to a plate.
Start assembling the spring rolls. Place a wonton wrapper on your work surface and add about a tbsp of the filling in the middle. Don't add too much filling because you won't be able to roll. Roll the wrapper forward, wrap both ends and continue rolling. Close both ends with the flour paste. Continue with remaining wontons.
Add vegetable oil in a skillet, about 1/2 inch deep. When hot, deep fry the spring rolls until golden and crispy. Remove from skillet and drain over paper towels.
Serve with sweet chili sauce.
Serving: 1eggroll | Calories: 76kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 54mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg