Shrimp and Pork Egg Rolls

Not together, I’m making Pork Egg Rolls and Shrimp Egg Rolls. Shrimp for me and the wife and Pork Egg Rolls for the kids. Lucky me, they don’t like Shrimp, or Crab or Lobster! Yeah, more for me!

Well enough about that, lets get on with the Egg Rolls. First of a word about the sorry state of the Chines restaurants and there Egg Rolls in my area, they all suck. The Egg Rolls are nothing except cabbage and little meat waved above it to cast a spell of flavor on it.

So here is my version of what an Egg Roll Should be.


Here is what you will need, ingredient wise

2 package egg roll wrappers (5 1/2″ by 5 1/2″)
1 Pound Ground Pork
1 Pound Shrimp
1/2  Medium Onion (sliced)
4 Stalks Celery, Cut Diagonally
2 Carrots Julienne Slice
1/2 Pound Fresh Mushrooms, Sliced
1 Small Can Water Chestnuts, Sliced
1/2 pound Green Cabbage, sliced thinly, 1 inch lengthwise
1 Bunch Green Onions, Diced
1 Pound Fresh Bean Sprouts
Pork Seasoning:
1 tsp Soy Sauce
1 tsp Stir Fry Sauce
½ tsp Minced Garlic
1 Tbls White Wine
Season Salt And Season Pepper To Taste
4 Tbls water
1 Tbls cornstarch
1/2 tsp soy sauce
2 tsp Stir Fry Sauce (called for oyster sauce but I didn’t have any)
Season Salt and Season Pepper to Taste
1 Egg mixed with 2 Tbls Milk
2 Tbls Oil for Stir-Frying
2 to 4 Cups Oil for Deep- Frying

Mix seasoning ingredients together. Add the seasonings and marinate the pork for between 10 and 15 minutes.

Peel and de-vein the shrimp, remove tails, either cook in water or stir fry till done.

While the pork is marinating, prepare the vegetables, and the gravy mixture.

Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is ready, add the celery, carrots and onion and stir-fry.

Taste and add salt and pepper if desired. Remove from the wok.

Add the pork to the wok and cook until well done (place cover on wok). Remove.

Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and pepper as desired.

Stir-fry the cabbage, covering and cooking for approximately 1 minute, again adding salt and pepper if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.

Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping. Divide the mixture in half and add the pork to one half and the shrimp to the other.

The egg and milk mixture will be used as a “glue” to seal the wrappers.

To Wrap: See step by step “How To” on Instructables
Lay the egg roll wrapper out like a diamond. The corner furthest from you will corner 1, corner 2 is to the left and corner 3 is to the right, the corner closest to you will be corner 4. Place about a 2 to 3 Tbls of the mixture in the middle of the egg roll just a little south of the line between corners 2 and 3, using your finger or small brush to spread some of the egg mixture along the edges from corners 2 to 1 and from 1 to 3. Fold over corner 4 towards corner 1. As you fold use a rolling action to firm up the mixture. Fold over corners 2 then 3 being sure the egg mixture seals, then roll the egg roll towards corner 1 till the edges seal. There you go, one egg roll done now continue on with the rest.

Just a tip here; I like to sprinkle the egg rolls with a little corn starch, especially if it’s going to be a while before you start to deep fry them. This will keep them from sticking to your plate or themselves.

Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. I usually cook only 4 per batch. You will need to turn the egg rolls over a couple of times because the float and the tops wont cook if you don’t.  Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the egg rolls out, but if necessary, reheat them on low heat for 10 minutes on each side.

If you make too many you can save them till later, here’s how; just fry them till they just start to brown then remove and drain them. Refrigerate or freeze them. Took cook later just thaw, if frozen, and finish them in the deep fryer.


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