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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
1/2 (3 3/4-ounce) package cellophane noodles |
1/2 pound lean boneless pork |
1 pound unpeeled, large fresh shrimp |
3 cloves garlic, pressed |
1 tablespoon sesame oil |
6 green onions, chopped |
2 tablespoons chopped fresh cilantro |
2 teaspoons grated fresh ginger |
20 egg roll wrappers |
vegetable oil |
Directions:
1. Soak noodles in hot water to cover 10 minutes or until soft; drain. Cut into 2-inch pieces; set aside.
2. Trim excess fat from pork, and cut into 1-inch pieces; set aside.
3. Peel shrimp, and devein, if desired.
4. Position knife blade in food processor bowl; add pork. Process until coarsely chopped. Add shrimp, and process until mixture is finely chopped.
5. Cook meat mixture and garlic in oil in a wok or large skillet over medium-high heat 5 minutes, stirring until pork crumbles and shrimp turn pink.
6. Add noodles, green onions, cilantro, and ginger; cook 2 to 3 minutes. Cool completely.
7. Spoon 1/4 cup mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner of wrapper with water; tightly roll filled end toward remaining corner, and gently press to seal.
8. Pour oil to depth of 2 inches into a wok or Dutch oven; heat to 375°. Fry, a few at a time, until golden brown, turning once; drain.
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