pork and/or shrimp egg rolls
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The teens in the house love them and now making them
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yield
12 serving(s)
method
Deep Fry
Ingredients For pork and/or shrimp egg rolls
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2 Tbsppeanut oil
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1 tspground chinese ginger
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3/4 cgreen onion, diced
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1celery rib, minced
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4 cnapa cabbage, shredded and chopped
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1/2 cbean sprouts
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1/2 cdiced pork, cooked
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1/2 cdiced shrimp
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1/2 cchicken stock
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1/2 csugar
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1 tspcornstarch, dissolved in
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1 Tbspwater
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1 Tbspsesame oil
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1 dashsalt, to taste
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1 dashblack pepper, to taste
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1 cboiling water
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2 Tbspcornstarch, dissolved in
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3 Tbspwater
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12egg roll wraps
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vegetable oil, for deep frying
How To Make pork and/or shrimp egg rolls
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1In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
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2Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
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3Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
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4Have 12 egg roll wrappers ready under a dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
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5Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pork And/Or Shrimp Egg Rolls:
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