Pam's Pork and Shrimp Eggrolls

Pam Ellingson


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!!!


★★★★★ 4 votes

Makes 10 to 12 eggrolls
Deep Fry


  • 1 pkg
    egg roll wrappers
  • 1/2 lb
    ground pork
  • 3 Tbsp
    peanut oil, divided use
  • 1/2 lb
    raw shrimp, peeled, deveined and finely diced
  • 1 Tbsp
    soy sauce
  • 1 Tbsp
    sherry wine
  • 1 tsp
    salt (plus 1/4 tsp msg optional)
  • 1/2 tsp
  • 4 c
    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 c
    finely shredded napa cabbage
  • 1/2 lb
    fresh bean sprouts, rinsed and well drained
  • 1 Tbsp
    cornstarch, mixed in 2 tbsp cold water
  • 1 tsp
    toasted sesame oil

How to Make Pam's Pork and Shrimp Eggrolls


  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.
  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.
  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.
  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.
  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.
  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.
  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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About Pam's Pork and Shrimp Eggrolls

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