Easy Pork and Shrimp Eggrolls

1. 1

   Heat oil in a large skillet over medium-high heat.

2. 2

   Add garlic and ground pork, cook until no longer pink.

3. 3

   Drain fat if necessary.

4. 4

   Add coleslaw mix, teriyaki sauce, and salad shrimp.

5. 5

   Simmer for 10 minutes or until cabbage is wilted and shrimp is heated through.

6. 6

   Drain excess liquid if needed.

7. 7

   Place one eggroll wrapper on your work surface with a corner facing you.

8. 8

   Place 1/4 cup of pork and shrimp mixture in the center in a line within 1 to 1 1/2 inches from the corners.

9. 9

   Fold the end closest to you over the mixture and roll once.

10. 10

    Fold in both ends and roll until 1-2 inches of wrapper are left.

11. 11

    Wet the tip of your finger and run it along the edges and finish rolling to seal.

12. 12

    Place on a tray covered with a paper towel.

13. 13

    Repeat until you run out of pork and shrimp mixture.

14. 14

    Heat 1 inch of oil until temperature is about 350F.

15. 15

    Using tongs, carefully place 4-5 rolls in the oil and fry until golden brown, turning once to cook evenly.

16. 16

    Remove to a tray lined with paper towels to drain excess oil.

17. 17

    Repeat until you have cooked all the rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.