Shanghai Spring Rolls (Or Egg Rolls) Recipe

Name: Shanghai Spring Rolls (Or Egg Rolls)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1/4 lb raw pork, shredded; 1 raw chicken breast half, shredded; 1/2 lb raw small shrimp or 1/2 lb shrimp, cut into small pieces; 1/2 head cabbage, shredded; 8 -10 dried Chinese mushrooms, soak in boiling water, stems removed & shredded; 3 scallions, shredded; Sauce; 1/3 cup chicken stock; 1/2 tablespoon salt (to taste); 3 tablespoons dry sherry; 1 tablespoon sugar; vegetable oil, to stir fry and deep fry; cornstarch, mixed with water to use as binder; 1 tablespoon sesame oil; beaten egg; egg roll wraps or egg roll wrap

Servings: persons

Filling
1/4 lb raw pork, shredded
1 raw chicken breast half, shredded
1/2 lb raw small shrimp or 1/2 lb shrimp, cut into small pieces
1/2 head cabbage, shredded
8 -10 dried Chinese mushrooms, soak in boiling water, stems removed & shredded
3 scallions, shredded
Sauce
1/3 cup chicken stock
1/2 tablespoon salt (to taste)
3 tablespoons dry sherry
1 tablespoon sugar
vegetable oil, to stir fry and deep fry
cornstarch, mixed with water to use as binder
1 tablespoon sesame oil
beaten egg
egg roll wraps or egg roll wrap

1
Use the highest flame for the stir frying process.
2
Stir fry pork in 2 T oil until no longer pink; add chicken& do the same thing.
3
Follow with shrimp.
4
Remove to a sieve.
5
Add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes.
6
Stir in sauce.
7
When it boils, thicken it with the binder.
8
Stir cooked meats back in, followed by sesame oil.
9
Set aside to drain and cool.
10
Assemble in skins using beaten egg to seal.
11
Deep fry at about 325u00b0F until half cooked.
12
(Can be frozen at this point. Defrost before continuing).
13
When ready to serve, deep fry at 375 until golden brown and crisp.
14
Blot well on paper towels.

291

kcal

Calories

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 17 ingredients. The key ingredients include: Filling, 1/4 lb raw pork, shredded, 1 raw chicken breast half, shredded, 1/2 lb raw small shrimp or 1/2 lb shrimp, cut into small pieces, and more.

Yes, Shanghai Spring Rolls (Or Egg Rolls) 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!

Shanghai Spring Rolls (Or Egg Rolls)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions