Ingredients
1 pound ground pork1 can (14 ounces) bean sprouts, drained1 can (8 ounces) bamboo shoots, drained and chopped1/2 pound cooked medium shrimp, peeled, deveined and finely chopped1 can (4 ounces) mushroom stems and pieces, drained and chopped4 green onions, chopped1 tablespoon cornstarch3 tablespoons soy sauce1 tablespoon water1 teaspoon garlic powder1 teaspoon canola oil2 packages (12 ounces each) wonton wrappersOil for fryingSweet-and-sour sauce
Preparation
In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the bean sprouts, bamboo shoots, shrimp, mushrooms and onions.
In a small bowl, whisk the cornstarch, soy sauce, water, garlic powder and oil until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce.
