Korean Style BBQ Pork and Shrimp Spring Rolls

Ingredients

Procedure

1. Heat oil in a skillet over high heat. Add ground pork, stir quickly, then add shrimp.
2. Stir-fry pork and shrimp until fully cooked.
3. Add carrot napa cabbage, bamboo shoot and green onions, stir fry for 2 minutes.
4. Add Club House Korean Style BBQ Seasoning and corn starch.
5. Add rice wine and reduce to dry. Cool spring roll mix before wrapping.
6. Carefully peel off a double spring roll wrapper, keep remaining covered under a damp towel.
7. Place the wrapper on a clean surface in a diamond position.
8. Using a 4 oz solo cup, place filling on the bottom. Roll up halfway, fold sides in, then finish rolling.
9. Use water to seal spring roll.
10. Deep-fry spring roll at 350F for 6 minutes or until golden brown.