shanghai-style egg rolls
(2 RATINGS)
I first had these while helping one of our chef instructors teach a Kitchens With A Mission cooking class. * I prefer to cook the ground pork before mixing it with the rest of the ingredients.
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prep time
cook time
method
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yield
Makes 15 egg rolls
Ingredients
- 8 ounces ground pork
- 8 ounces minced shrimp
- 3/4 cup diced water chestnuts
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 - green onion, thinly sliced
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 15 - egg roll wrappers
- - oil for deep frying
- DIPPING SAUCE
- 1/2 cup water
- 1/2 cup rice wine vinegar
- 4 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon chinese hot sauce (like sriracha)
- 4 slices fresh ginger
- 3 tablespoons ketchup or chili sauce
- 2 teaspoons corn starch
- 4 teaspoons cold water
How To Make shanghai-style egg rolls
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Step 1In a medium bowl, mix all of the egg roll ingredients together. Place a heaping tablespoon of the mixture near the edge of the egg roll wrapper. Fold the sides over the filling, then roll up tightly sealing the ends with a few drops of water. Make the rest of the rolls in the same way until all the filling is used up.
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Step 2Heat the oil for deep frying to 350°F. or until a cube of dry bread added to the oil browns in about 30-45 seconds. Add the rolls, a few at a time, and fry until golden brown and crisp. Drain on paper towels. Serve with the Dipping Sauce.
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Step 3DIPPING SAUCE: In a medium saucepan, combine the first 7 ingredients. Bring to a simmer. Combine the cornstarch and cold water (to make a slurry); add to the sauce to thicken. Simmer for 2 minutes more. Pour into a condiment bowl and serve.
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