Best Pork And/Or Shrimp Egg Rolls Recipe

Name: Best Pork And/Or Shrimp Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 1 teaspoon ground chinese ginger; ¾ cup green onion, diced; 1 celery rib, minced; 4 cups napa cabbage, shredded and chopped; ½ cup bean sprouts; ½ cup diced pork, cooked (recommended Chinese Red Cooked Pork); ½ cup diced shrimp; ½ cup chicken stock; ½ teaspoon sugar; 1 teaspoon cornstarch, dissolved in; 1 tablespoon water; 1 tablespoon sesame oil; 1 dash salt, to taste; 1 dash black pepper, to taste; 1 cup boiling water; 2 tablespoons cornstarch, dissolved in; 3 tablespoons water; 12 egg roll wraps; vegetable oil, for deep frying

Servings: persons

2 tablespoons peanut oil
1 teaspoon ground chinese ginger
¾ cup green onion, diced
1 celery rib, minced
4 cups napa cabbage, shredded and chopped
½ cup bean sprouts
½ cup diced pork, cooked (recommended Chinese Red Cooked Pork)
½ cup diced shrimp
½ cup chicken stock
½ teaspoon sugar
1 teaspoon cornstarch, dissolved in
1 tablespoon water
1 tablespoon sesame oil
1 dash salt, to taste
1 dash black pepper, to taste
1 cup boiling water
2 tablespoons cornstarch, dissolved in
3 tablespoons water
12 egg roll wraps
vegetable oil, for deep frying

1
In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute.
2
Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened.
3
Add the pork and/or shrimp and stir-fry 1 minute more.
4
Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture.
5
Simmer until lightly thickened.
6
Stir in sesame oil, salt and pepper to taste.
7
Have 1 cup water at a boil.
8
Remove from heat and whisk in cornstarch mixture.
9
Have 12 egg roll wrappers ready under a dampened towel.
10
Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends.
11
Roll tightly to make a sealed cylinder.
12
Repeat with remaining wrappers.
13
Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown.
14
Transfer to paper towels to drain.

1253

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1 teaspoon ground chinese ginger, ¾ cup green onion, diced, 1 celery rib, minced, and more.

Yes, Best Pork And/Or Shrimp Egg Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Best Pork And/Or Shrimp Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions