Pork And/Or Shrimp Egg Rolls

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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Deep Fry


  • 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
  • 1 tsp
    cornstarch, dissolved in
  • 1 Tbsp
  • 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
  • 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

Printable Recipe Card

About Pork And/Or Shrimp Egg Rolls

Main Ingredient: Flour
Regional Style: Chinese

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