1/2 lb. shrimp (optional)
6 stalks green onion
10 water chestnuts
3/4 lb. ground pork
1 tsp. slat
1 Tbsp. soy sauce
Vegetable oil for deep-frying
Chop the shrimp, green onions and water chestnuts into pieces; combine with the remaining ingredients. Using your hands, place about a teaspoon of the pork mixture just off center on the wraps. Brush each wrap edges with water; fold each into triangles; press edges together )make sure the edges have sealed). Deep-fry until golden brown.
Recipe from Jessica Gunderson
(James ate the last one.....)
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