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


8 oz
ground pork
8 oz
minced shrimp
3/4 c
diced water chestnuts
1 medium
carrot, julienned
3 clove
garlic, minced
green onion, thinly sliced
1 tsp
soy sauce
1/2 tsp
1 tsp
fresh ground black pepper
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


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.
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.
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.

About Shanghai-Style Egg Rolls