Shanghai-Style Egg Rolls

Shanghai-style Egg Rolls Recipe

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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.


★★★★★ 2 votes

Makes 15 egg rolls


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  • 8 oz
    ground pork
  • 8 oz
    minced shrimp
  • 3/4 c
    diced water chestnuts
  • 1 medium
    carrot, julienned
  • 3 clove
    garlic, minced
  • 1
    green onion, thinly sliced
  • 1 tsp
    soy sauce
  • 1/2 tsp
  • 1 tsp
    fresh ground black pepper
  • 15
    egg roll wrappers
  • ·
    oil for deep frying

  • 1/2 c
  • 1/2 c
    rice wine vinegar
  • 4 Tbsp
    granulated sugar
  • 1/4 tsp
  • 1/4 tsp
    chinese hot sauce (like sriracha)
  • 4 slice
    fresh ginger
  • 3 Tbsp
    ketchup or chili sauce
  • 2 tsp
    corn starch
  • 4 tsp
    cold water

How to Make Shanghai-Style Egg Rolls


  1. In 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.
  2. Heat 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.
  3. DIPPING 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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