Pat's Pork & Shrimp Egg Rolls

Pat's Pork & Shrimp Egg Rolls Recipe

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Patsy G


My family loves these,I make different fillings but I think this is the favorite. This makes about 50 egg rolls,you can cut the recipe in half or freeze them before frying.
We love spicy food so I usually serve these with sweet chili sauce but you can also serve them with plum sauce.
I like to fry these in canola oil.
I made these today,so I tried to estimate the measurements,as I don't usually measure when I cook.Taste the filling after cooking and adjust seasonings.


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1 pound lean pork,cut in small pieces
1 tablespoon soy sauce
1 teaspoon cornstarch
2 garlic cloves,minced
1/2 teaspoon black pepper
2 to 3 cloves garlic,minced
1/2 head of cabbage,shredded
3 carrots,minced
1/2 c water chestnuts,minced
1/2 teaspoon fresh ginger,grated
10 mushrooms,chopped fine
1 tablespoon oil
1 pound small fresh shrimp
1 tablespoon soy sauce
1/4 teaspoon sugar
2 teaspoons dark sesame oil
black pepper,to taste
salt,to taste
2 packages egg roll wrappers
1 tablespoon cornstarch mixed with ¼ cup of cool water (slurry)
sweet chile sauce

How to Make Pat's Pork & Shrimp Egg Rolls


  • 1To make the filling, combine pork,soy sauce,pepper and garlic together. Marinate at least 10 minutes.
    Heat a wok or large saute pan over high heat. Add the cooking oil . Add the pork and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are slightly softened. Add the chestnuts,shrimp,soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Taste before adding salt. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.
    Discard all of the accumulated juices.
    Now,to roll the egg rolls,Lay the wrapper on a clean, dry surface . Spoon a heaping tablespoon of filling near the bottom corner. Lift the bottom corner up and begin rolling until you reach halfway up.Fold over the left side, and then the right side towards the center.Continue folding up with a tuck-roll-tuck-roll motion. Dip your fingers into the cornstarch slurry and brush all over the final top corner. Finish the roll, seal and place seam side down on a tray until all rolls are wrapped.
    To fry the egg rolls, fill a wok or pot with 2 inches of oil. Heat the oil to 350 degrees. Gently slide in the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown. Place on wire rack to drain and cool.
    Serve with sweet chile sauce.
    To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen. Add an additional 1½ minutes to the frying time .

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About Pat's Pork & Shrimp Egg Rolls

Course/Dish: Pork, Seafood
Regional Style: Asian

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