Ginger Shrimp & Pork Wonton Rolls

This is a non-traditional, very fast recipe for when we crave shrimp wontons. With ginger. Lots of ginger. Serve them with a sweet chili sauce; my go-to brand is Mae Ploy (I've never made it from scratch as we don't eat it very often), which you can find at most Asian food stores but can also purchase online. This recipe serves 4-6.


Ginger Shrimp & Pork Wonton Rolls
Ingredients
2 lb shrimp
1 lb lean ground pork
1/2 head small cabbage
1/2 small red onion
1-3 inches of fresh ginger
2 T mirin or sherry
1 T soy sauce
2 T hoisin sauce (optional)
1 T sesame oil
2 t cornstarch
1 lb egg roll wraps
vegetable oil for frying

Directions

1. Briefly pulse the shrimp in the food processor or chop by hand.
2. In a large mixing bowl, add the shrimp to the pork.
3. Shred the onion and cabbage in the food processor or chop by hand.
4. Mince or grate ginger on a microplane -- to taste. We like a lot.
5. Add all the other ingredients to the bowl and mix by hand until well combined.
6. Put a heaping tablespoon of the shrimp mix in the middle of a wonton wrapper and fold it. There should be directions on the back of the egg roll package if you don't know how and of course, there are plenty of suggestions on the internets.
7. Heat your skillet to medium. When the oil sizzles, add the rolls, folded side down, and brown them slowly, so the meats cook thoroughly and the wrappers are golden brown on all sides.
8. Drain on paper towels. Eat while warm.

You can use the smaller wrappers if  you prefer smaller portions or wish for these to be an appetizer rather than a main course.