Pork and Mushrooms Spring Rolls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 3 cloves garlic minced
- salt and pepper to taste
- oil for frying
- 2 tbsp water
- 1/2 tsp ground coriander
- 1 tbsp sesame oil
- 1/2 tsp ginger minced
- 1/2 lb ground pork
- 24 wonton wrappers
- 1 tbsp all purpose flour
- 1 cup shiitake mushrooms finely chopped
- 1 tsp hot sauce i used sriracha
- Carbohydrate 20.4367061927763 g
- Cholesterol 2.88 mg
- Fat 21.2633264050624 g
- Fiber 0.680731027030642 g
- Protein 3.44848835325507 g
- Saturated Fat 2.17246409275685 g
- Serving Size 1 1 Serving (132g)
- Sodium 196.104916012508 mg
- Sugar 19.7559751657456 g
- Trans Fat 1.05127750284133 g
- Calories 285 calories
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 ½ 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.
