Egg Roll Recipe – Eats Now

Name: Egg Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tbsp. oil; 1/2 tsp. ginger, chopped fine; 1 scallion, chopped fine; 1/2 lb. pork shoulder or fillet, shredded or minced, mixed with 1 tsp. oil and 1 tsp. cornstarch; 2 Tbsp. light soy sauce; 1 tsp. sugar; 1/2 c. shrimp; 1 1/2 tsp. salt; 1/2 tsp. cornstarch; 1 Tbsp. cooking sherry; 1/2 head celery cabbage or regular cabbage, shredded; 1/4 c. bamboo shoots, shredded; 1/4 c. dried black mushrooms, soaked in boiling water 20 minutes, stems removed and shredded; 1/4 c. celery, julienne; 1/2 lb. bean sprouts; 20 egg roll wrappers; 1 Tbsp. cornstarch, dissolved in 2 Tbsp. water; 2 c. oil for deep frying

Servings: persons

5 Tbsp. oil
1/2 tsp. ginger, chopped fine
1 scallion, chopped fine
1/2 lb. pork shoulder or fillet, shredded or minced, mixed with 1 tsp. oil and 1 tsp. cornstarch
2 Tbsp. light soy sauce
1 tsp. sugar
1/2 c. shrimp
1 1/2 tsp. salt
1/2 tsp. cornstarch
1 Tbsp. cooking sherry
1/2 head celery cabbage or regular cabbage, shredded
1/4 c. bamboo shoots, shredded
1/4 c. dried black mushrooms, soaked in boiling water 20 minutes, stems removed and shredded
1/4 c. celery, julienne
1/2 lb. bean sprouts
20 egg roll wrappers
1 Tbsp. cornstarch, dissolved in 2 Tbsp. water
2 c. oil for deep frying

1
Heat 2 tablespoons oil in wok to 275u00b0.
2
Stir-fry ginger and scallion 1 minute or until aroma comes.
3
Add pork.
4
Stir-fry at 350u00b0 for 1 minute until color changes.
5
Add 1 tablespoon of soy sauce and sugar.
6
Cook 1 minute.
7
Remove.
8
Mix shrimp with 1/2 teaspoon of salt and 1/2 teaspoon cornstarch.
9
Stir-fry quickly at 350u00b0.
10
Add sherry.
11
Stir-fry 30 seconds.
12
Remove.
13
Heat 2 tablespoons oil in wok to 375u00b0.
14
Stir-fry cabbage, bamboo shoots, mushrooms and celery 1 minute.
15
Remove.
16
Heat 1 tablespoon oil in wok to 375u00b0.
17
Stir-fry bean sprouts 1 minute.
18
Remove.
19
Combine pork, shrimp and vegetables in wok.
20
Add 1 teaspoon salt and 1 tablespoon soy sauce.
21
Stir-fry at 375u00b0 until thoroughly heated. Remove to colander.
22
Drain liquid.
23
Cool mixture.
24
Set aside; ready to be used as a filling.

2235

kcal

Calories

189

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 5 Tbsp. oil, 1/2 tsp. ginger, chopped fine, 1 scallion, chopped fine, 1/2 lb. pork shoulder or fillet, shredded or minced, mixed with 1 tsp. oil and 1 tsp. cornstarch, and more.

Yes, Egg Roll falls under the Snacks & Appetizers 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!

Egg Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions