Shrimp and Pork Rolls
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- Canola oil, for frying plus 1 tablespoon
- 1/2 pound ground pork
- 1 teaspoon Chinese Five Spice powder
- 1/2 pound shrimp, cleaned and deveined, minced
- 3 to 4 cloves garlic, minced
- 1 inch ginger, peeled and grated
- 1/4 head small cabbage, chopped
- 1 carrot, shredded
- 3 scallions, chopped
- 1 tablespoon rice vinegar
- 1 tablespoon Tamari or soy sauce
- 1 teaspoon sesame oil
- 3 teaspoons cornstarch
- 1 egg, beaten
- 12 slices white sandwich bread, crusts removed
- Leftover packets of duck and mustard sauce from your favorite Chinese take-out place, for serving
In a deep-sided skillet, heat 1 inch of oil to 350°F.
In a medium skillet, heat a tablespoon of oil. Add pork and cook through, around 3-4 minutes; season with Chinese Five Spice. Add in the minced shrimp and cook until shrimp is cooked through, around 3 minutes. Stir in the garlic, ginger, cabbage, carrots, scallions, rice vinegar, tamari or soy, and sesame oil. Cook another 5 minutes then season with salt and pepper. Add in cornstarch and stir well to combine. Place mixture into a bowl and cool, around 10 minutes. Fold in the egg.
Using a rolling pin, flatten each slice of bread. With the long side facing you, place a heaping tablespoon of filling on the lower half of each slice. Brush the edges of the bread with water and roll the bread around the filling, pressing down on the seams and open ends to seal the roll.
Fry the rolls in batches so they don’t stick together and brown evenly until they are crisp, turning occasionally. Transfer to a baking sheet lined with a rack as you remove them from the oil.
Serve with duck and mustard sauce for dipping.