Real Recipes From Real Home Cooks ®

pork and/or shrimp egg rolls

Recipe by
DARNETT GARNER
Pittsburgh, PA

The teens in the house love them and now making them

yield 12 serving(s)
method Deep Fry

Ingredients For pork and/or shrimp egg rolls

  • 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
    salt, to taste
  • 1 dash
    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

How To Make pork and/or shrimp egg rolls

  • 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

Categories & Tags for Pork And/Or Shrimp Egg Rolls:

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