PORK & SHRIMP PINWHEELS

Pork & Shrimp Pinwheels image

Provided by Taste of Home

Time 25m

Yield 2 dozen.

Number Of Ingredients 12

1/2 pound ground pork
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
6 green onions, thinly sliced
1/2 cup reduced-sodium soy sauce, divided
2 tablespoons oyster sauce
3 garlic cloves, minced
3 tablespoons sesame oil, divided
1 tablespoon grated fresh gingerroot
2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
Oil for frying
1/4 cup sweet chili sauce
1 tablespoon sesame seeds

Steps:

Place pork, shrimp, green onions, 1/4 cup soy sauce, oyster sauce, garlic, 2 tablespoons sesame oil and ginger in a food processor; pulse until finely chopped., Unroll each sheet of crescent dough into a rectangle. Spread each with half of the pork mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Freeze 1 hour or until firm., Using a serrated knife, cut each roll crosswise into 12 slices. In an electric skillet, heat 1/2 in. of oil to 350°. Fry slices, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. Or preheat oven to 375°. Place 1 in. apart on parchment paper-lined baking sheets. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool., In a small bowl, mix chili sauce and remaining soy sauce and sesame oil. Arrange slices on a serving platter; sprinkle with sesame seeds. Serve with sauce.

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