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.
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon molasses
- 2–3 tablespoons water
Filling
- 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)
Directions
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Whisk the cornstarch mix together. Set aside.
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Heat oil to medium high in wok or large heavy pot.
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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.
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Set aside to cool.
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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.
Recipe courtesy of
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.Share this recipe
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