Pork Or Shrimp Egg Rolls Recipe

Name: Pork 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 tablespoon Ginger [fresh, grated]; 3/4 cup Scallions [sliced thinly]; 2 stalks Celery [diced small]; 4 cups Napa Cabbage [finely shredded]; 1/2 cup Bean Sprouts; 1 cup Chinese Pork Roast [diced small] or Shrimp {diced small}; 1/2 cup Chicken Broth; 3/4 teaspoon Sugar; 1 teaspoon Cornstarch [dissolved in 1 TBSP water]; 1 tablespoon Sesame Oil; 1 teaspoon Salt; 3/4 teaspoon Pepper; 1 FOR PASTE; 1 cup Water [boiling]; 2 tablespoons Cornstarch [dissolved in 3 TBSP water]; 24 Egg Roll Wrappers; 6 cups Oil for Frying [ peanut is best or saffron]

Servings: persons

2 tablespoons Peanut Oil
1 tablespoon Ginger [fresh, grated]
3/4 cup Scallions [sliced thinly]
2 stalks Celery [diced small]
4 cups Napa Cabbage [finely shredded]
1/2 cup Bean Sprouts
1 cup Chinese Pork Roast [diced small] or Shrimp {diced small}
1/2 cup Chicken Broth
3/4 teaspoon Sugar
1 teaspoon Cornstarch [dissolved in 1 TBSP water]
1 tablespoon Sesame Oil
1 teaspoon Salt
3/4 teaspoon Pepper
1 FOR PASTE
1 cup Water [boiling]
2 tablespoons Cornstarch [dissolved in 3 TBSP water]
24 Egg Roll Wrappers
6 cups Oil for Frying [ peanut is best or saffron]

1
1. In a wok set over moderately high heat heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
2
2. In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture. Have ready 12 egg roll wrappers under dampened towel. 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. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers. Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.

3662

kcal

Calories

305

Fat

Carbs

198

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 tablespoons Peanut Oil, 1 tablespoon Ginger [fresh, grated], 3/4 cup Scallions [sliced thinly], 2 stalks Celery [diced small], and more.

Yes, Pork 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.

Pork Or Shrimp Egg Rolls

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