Korean Style BBQ Pork and Shrimp Spring Rolls | Club House for Chefs

Ingredients

• Serves 4
• 1 pounds Ground pork
• 1/2 pounds Shrimp raw P&D, diced
• 1 tbsps Vegetable oil
• 1/4 cup Rice wine
• 2 cups each, Carrot julienne, Napa cabbage sliced
• 1 cup each, Bamboo shoot sliced, green onion sliced
• 3 tbsps Korean Style BBQ Seasoning 765G
• 2 tbsps Corn starch
• 10 x2 each, Spring roll pastry wrappers 8 inches square, doubled