Prep 45 mins
Cook 30 mins
These are delicious rolls with a little kick. They take a little time to put together but taste great.
- 2 tablespoons canola oil or 2 tablespoons peanut oil
- 1 lb ground pork
- 1⁄2 lb peeled shrimp, chopped
- 1⁄2 onion, chopped
- 2 garlic cloves, minced, grated
- 2 carrots, shredded
- 1⁄2 head cabbage, chopped
- 1⁄2 teaspoon chili pepper flakes
- 1 tablespoon sesame oil
- 1 tablespoon gluten-free soy sauce (optional)
- 1 teaspoon salt, to your taste
- 1⁄2 teaspoon pepper, to your taste
- 25 tapioca starch wraps (available in most grocery stores in asian section)
- oil (for frying)
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 1 teaspoon dry mustard
- 1 pinch chili pepper flakes (optional)
- 1 pinch sesame seeds (optional)
- In a wok or large pan heat 2 Tbs oil over high heat.
- Reduce to medium high and lightly brown pork with onion, garlic, and shrimp.
- Stir in carrot and stir fry a minute or two.
- Add in the cabbage and fry unti it is wilted and soft. Season with pepper flakes, sesame oil, soy sauce, salt and pepper to taste.
- Remove from heat and spread on a lage open pan or tray to cool before putting into the wrappers.
- Soak each wrap in water for about 30 to 60 seconds until soft and pliable.
- Place the wrapper on a clean surface so that you have one corner pointing toward you(you are looking down at a diamond shape).
- Take 1 heaping table spoon of the cooled filling mixture and place about 1 1/2 " from the corner closest to you.
- Pick up corner an place over filling rolling one turn away from you. Pick up each corner on the lateral sides and fold in, then continue to roll the wrap away from you.
- Let the rolls rest for about 20 minutes before frying. (It takes about 20 minutes or more to roll the rest up so when you have finished rolling the rest up you should be able to start frying the first ones rolled).
- They fry up better if they have rested a while.
- For Spring Rolls these are not fried- your choice.
- For Egg Rolls fry in 1" of oil about 1 1/2 to 2 minutes on each side. If ou have a deep fryer you wont need to turn them.
- ***Be aware tapioca wrappers done cook up gold brown, they stay pretty white looking and then suddenly blacken if over cooked.
- Drain on paper towel and serve with Sweet, Hot, and sour sauce.
- Sweet/Hot and Sour Sauce;.
- Mix all ingredients and adjust to your taste.
- Also be aware that this sauce gets hotter as it melds.
- For the sauce, the measurements are approximate. It really depends on your own taste.
- So please feel free to make adjustments.
- I usually use this ratio and then add honey or vinegar then dilute with a little water.
I made this for my DH & DS. They said it was very tasty. I used samosa wrappers instead of tapioca wraps & it worked out well.