Shanghai Pork And Shrimp Spring Rolls Recipe

How to Make Shanghai Pork And Shrimp Spring Rolls

1. In a bowl, combine sugar, 1/2 teaspoon cornstarch, soy sauce, ground pork, and chopped shrimp. Stir well and set aside.
2. In a separate bowl, rehydrate dried shiitake mushrooms in enough hot water to cover. Let soften for 15-30 minutes.
3. Reserve the mushroom soaking liquid; you'll need it later.
4. Remove the stems from the softened mushrooms and slice them into thin matchsticks.
5. In a small bowl, whisk together 1 1/2 teaspoons cornstarch and 3 teaspoons of the reserved mushroom liquid to create a slurry.
6. Heat 1 1/2 tablespoons of oil in a large skillet over medium-high heat. Add grated ginger and minced garlic; cook for 30 seconds until fragrant.
7. Add the pork and shrimp mixture to the skillet. Stir constantly to break up the pork and shrimp into small pieces. Cook for about 2 minutes, being careful not to overcook.
8. Transfer the cooked pork and shrimp to a separate dish.
9. Add the remaining 1 1/2 tablespoons of oil to the skillet. Add the sliced shiitake mushrooms, bamboo shoots, bean sprouts, salt, and pepper.
10. Cook for 5 minutes, stirring frequently.
11. Return the pork and shrimp mixture to the skillet. Stir to combine.
12. Reduce heat to low. Stir the cornstarch slurry and pour it over the filling. Cook for about 30 seconds, or until the mixture thickens.
13. Transfer the filling to a bowl and let it cool completely.
14. In a small bowl, mix together 1 teaspoon cornstarch and 1/2 cup water to create a sealing paste.
15. Lay a spring roll wrapper on your work surface with a pointed corner facing you.
16. Place about 2 teaspoons of filling slightly below the center of the wrapper.
17. Fold the bottom edge up and over the filling, tucking the point underneath.
18. Fold in the sides, and brush the top edge with the cornstarch and water mixture.
19. Roll tightly away from you to seal the spring roll.
20. Place the finished spring rolls seam-side down on a baking sheet lined with wax paper or aluminum foil. Cover with a kitchen towel to prevent drying.
21. Heat about 1 inch of oil in a deep skillet to 350°F (175°C).
22. Carefully add a few spring rolls to the hot oil. Fry for about 3 minutes, turning occasionally, until golden brown and crispy.
23. Remove the spring rolls from the oil and drain on paper towels.
24. Repeat with the remaining spring rolls.
25. To serve, cut each spring roll in half diagonally. Serve with your favorite dipping sauce.