Pork And/or Shrimp Egg Rolls Recipe

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Pork And/Or Shrimp Egg Rolls

DARNETT GARNER

By
@darnettl

The teens in the house love them and now making them


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Serves:

12

Method:

Deep Fry

Ingredients

2 Tbsp
peanut oil
1 tsp
ground chinese ginger
3/4 c
green onion, diced
1
celery rib, minced
4 c
napa cabbage, shredded and chopped
1/2 c
bean sprouts
1/2 c
diced pork, cooked
1/2 c
diced shrimp
1/2 c
chicken stock
1/2 c
sugar
1 tsp
cornstarch, dissolved in
1 Tbsp
water
1 Tbsp
sesame oil
1 dash(es)
salt, to taste
1 dash(es)
black pepper, to taste
1 c
boiling water
2 Tbsp
cornstarch, dissolved in
3 Tbsp
water
12
egg roll wraps
vegetable oil, for deep frying

Directions Step-By-Step

1
In 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.
2
Add 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.
3
Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
4
Have 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.
5
Heat 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

About this Recipe

Main Ingredient: Flour
Regional Style: Chinese