pam's pork and shrimp eggrolls

Name: Pam's Pork and Shrimp Eggrolls
Cuisine: Asian
Ingredients: 1 package(s) egg roll wrappers; 1/2 pound(s) ground pork; 3 tablespoon(s) peanut oil, divided use; 1/2 pound(s) raw shrimp, peeled, deveined and finely diced; 1 tablespoon(s) soy sauce; 1 tablespoon(s) sherry wine; 1 teaspoon(s) salt (plus 1/4 tsp msg optional); 1/2 teaspoon(s) sugar; 4 cup(s) finely chopped celery; 5 to 6 medium shitake mushrooms, stem removed and finely minced; 1 medium carrot shredded; 3 - green onions, minced fine; 2 to 3 cup(s) finely shredded napa cabbage; 1/2 pound(s) fresh bean sprouts, rinsed and well drained; 1 tablespoon(s) cornstarch, mixed in 2 tbsp cold water; 1 teaspoon(s) toasted sesame oil

(4 RATINGS)

245 Pinches 5 Photos

Pam Ellingson

Wichita, KS

Updated on Dec 21, 2011

This is a recipe I got when I took a Chinese cooking class from a wonderful lady named Lily from Great Falls, MT who owned an Oriental specialty market. My sister scheduled a class for six of her friends and us so it was like a private party with a Chinese chef, but we got to take the recipes home. What fun it was!! AND soooo Good!!!

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prep time

cook time

method Deep Fry

yield Makes 10 to 12 eggrolls

Ingredients

1 package egg roll wrappers
1/2 pound ground pork
3 tablespoons peanut oil, divided use
1/2 pound raw shrimp, peeled, deveined and finely diced
1 tablespoon soy sauce
1 tablespoon sherry wine
1 teaspoon salt (plus 1/4 tsp msg optional)
1/2 teaspoon sugar
4 cups finely chopped celery
5 to 6 medium shitake mushrooms, stem removed and finely minced
1 medium carrot shredded
3 - green onions, minced fine
2 to 3 cups finely shredded napa cabbage
1/2 pound fresh bean sprouts, rinsed and well drained
1 tablespoon cornstarch, mixed in 2 tbsp cold water
1 teaspoon toasted sesame oil

How To Make pam's pork and shrimp eggrolls

Step 1

In a large skillet or Chinese wok, heat 1 tbsp. of oil until shimmering. Add ground pork and stir fry for 1 to 3 minutes until almost cooked through.

Step 2

Add soy, sherry, salt, sugar and shrimp to the pork mixture and saute until pork is cooked and shrimp has just turned pink. Remove from pan and reserve.
Step 3

Add the remaining 2 Tbsp. oil to the pan and bring back to shimmering. Place all veggies except bean sprouts in the pan and stir fry until crisp tender and most of the moisture has evaporated. Add Bean sprouts and continue to stir fry until they are slightly wilted.
Step 4

Add reserved pork mixture to the wok/skillet, heat and stir in the water and cornstarch solution. Cook until thickened about 1 minute. Remove from heat and stir in the sesame oil. Pour into flat bowl, or onto flat baking pan to cool.
Step 5

When cool, use approximately 1/3 cup filling for each wrapper. Place filling in the lower middle of the wrapper and roll, folding in both ends to form a closed eggroll. Seal the eggrolls with a solution of 1 tbsp flour and 2 Tbsp. water mixed together and use either a brush or your fingers to coat the final edge to seal.
Step 6

Heat about 3 inches of oil in either a deep saucepan or your deep fryer to 370-375° and fry a few at a time until golden brown and crisp. Remove from oil and drain on paper towels.
Step 7

Serve with dipping sauce of your choice, duck sauce and hot mustard Or a combination of soy sauce, seasoned rice vinegar and ginger. Add some sesame oil to this if desired.
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