Pork and Shrimp Egg Rolls
These egg rolls originated from a set of Chinese cookbooks gifted to our recipe editor, Wendy Perry, by her aunt. Don’t be intimidated — they are so easy to make. If you want low carb, skip the wrappers. Serve with duck sauce or peach jam mixed with hot pepper jelly.
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon molasses
- 2–3 tablespoons water
- 2 tablespoons oil
- 2 pounds ground pork, cooked and crumbled
- 4+ tablespoons minced garlic or 2 tablespoons garlic paste
- 6 cups shredded cabbage
- 2 cups shredded carrots
- 2 bunches green onions, chopped
- 2 stalks celery, finely diced
- 1–2 pounds small shrimp, cooked
- 2 tablespoons toasted sesame oil
- 3–4 tablespoons everything bagel mix
Wrap and roll
- 1 package egg roll wrappers
- 1 egg, beaten + 1 tablespoon water
- Cooking oil for frying (peanut preferred)
Whisk the cornstarch mix together. Set aside.
Heat oil to medium high in wok or large heavy pot.
Add cooked pork and stir with garlic for a minute. Add cabbage, carrots, onion and celery. Cook about 3 minutes, stirring until crisp-tender. Throw in the shrimp, sesame oil and everything bagel mix. Give the cornstarch mix a stir and pour it in, stirring to glaze mixture.
Set aside to cool.
To wrap, place wrappers with one corner pointing towards you. Put 2 tablespoons of filling across wrapper. Fold bottom corner over filling; fold 2 sides in; then roll to close. Brush edges with egg wash to seal. Fry in medium hot oil until crisp brown, about 3 minutes.