shrimp and pork eggrolls
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|Serves:||depends on how many you make 8]|
|Cooking Method:||Deep Fry|
|2 lb||shrimp, cleaned , deveined, and chopped, or you can use pre cooked|
|2 lb||pork cooked and diced|
find more delicious recipes at www.porkbeinspired.com
|1 bunch||nappa cabbage chopped|
|1 bunch||bok choy chopped|
|1||large bag chow mein noodles|
|1 c||peanut butter|
|sprinkle of salt|
|sprinkle of accent|
|egg roll wrappers|
|lard for frying (it does make a difference in flavor and texture)|
Chicago, IL (pop. 2.7M)
Member Since Jun 2012
these are a little different then what most people are use to, but they are very good. I have had this recipe for forever, it is a recipe from a chinese restraunt that my parents would order from some 50 yrs ago. They were made fresh everyday, we grew up with these and even helped in the restraunt to make them. We are old family friends and now even family.
(I usually have my shrimp and pork cooked beforehand, I usually just stir fry it quickly with some garlic and green onion.)
In a large bowl , mix everything together.
fill wraps with filling, seal with a touch of water.
Heat lard in deep fryer to 350* fry egg rolls till golden brown. Drain and let cool a bit , serve with hot mustard and or sweet sauce
you can add a little green onion to these if you like. I make several batches and freeze them, then when we want I pull them out of the freezer to thaw for a bit then fry them up. I can't actually tell you how many this makes because that depends on how you fill them. Hope you like them as much as we do 8]