depends on how many you make 8]
Sandy's Storythese 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.
shrimp, cleaned , deveined, and chopped, or you can use pre cooked
pork cooked and diced
find more delicious recipes at www.porkbeinspired.com
nappa cabbage chopped
bok choy chopped
large bag chow mein noodles
sprinkle of salt
sprinkle of accent
egg roll wrappers
lard for frying (it does make a difference in flavor and texture)
1(I usually have my shrimp and pork cooked beforehand, I usually just stir fry it quickly with some garlic and green onion.)
2In a large bowl , mix everything together.
3fill wraps with filling, seal with a touch of water.
4Heat 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
5you 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]
About this Recipe
bernadine whipple birdiebird - Aug 3, 2012
Do you cook the cabbage and bok choy? or do you put it raw in the wraps and it cooks when you deep fry. just checking thanks Bird
Sandy Mika mikasldy - Aug 3, 2012
I put it in raw, I guess I should of mentioned to chop it up in the recipe huh? LOL
FREDA GABLE cookin4me - Aug 4, 2012
Here is the NW we have 'Big EGG ROLLS', and they are So good.
Then we have what is called Spring Rolls which are Smaller.
We like the EGG ROLLS Better, What is the Difference bbetween EGG ROLLS & SPRING ROLLS??
Can you tell me??
We also use a dipping sauce here made of SUGAR and KETCHUP, and the HOT MUSTARD. . . which is wonderful.
Saving to try these. Sound Very good.
Bob Wakeman Bigcatfish - Aug 4, 2012
Loveyour recipe. Can't wait to try them.. The only thing I do is seal the edges with an egg wash.. I just find they seal better.