Thursday, January 21, 2010

Pork & Shrimp Egg Rolls

To go along with the orange chicken that I made for dinner, I decided to make some homemade egg rolls.  I've been wanting to make homemade egg rolls for awhile because the frozen kind just doesn't cut it for me.  Kevin loves egg rolls so I decided to go ahead and give it a try.

These turned out great!  I will say that it did take me quite a bit of time to make these since you have to roll up each invidual egg roll, (we ended up not eating dinner that night until 9ish instead of 8 like I had planned) but if you have the time it's worth it.  I think my first time making egg rolls was a success.  My only advice is to buy extra egg roll wrappers if you have never made egg rolls before because I tore quite a few of them in the beginning.  It took me awhile to get the rolling down (and you have to be very gentle otherwise the wrappers will tear open), but eventually I got the hang of it. 

I got this recipe from, and it ended up making about 30ish big egg rolls so I fried up 8 and froze the rest for later (which I would suggest doing - this recipe is definitely a process so you want to make a bunch while you're doing the work so that you can eat these over several meals).


1 (16 ounce) package wonton wrappers (I bought 2 packages of big eggroll wrappers.....each had 21 wrappers so I definitely needed 2 or else I would have had extra filling)
1 pound lean ground beef (I used ground pork instead)
1 pound shrimp - peeled, deveined and coarsely chopped
5 tablespoons soy sauce
3 tablespoons oyster sauce
1 pound bean sprouts
2 green onions
3 stalks celery, chopped
1 medium head cabbage, finely shredded (I just bought a bag of coleslaw mix to make it easier)
2 cloves garlic, minced
1 teaspoon MSG (I omitted, but I seasoned the filling with salt & pepper)
1 cup vegetable oil
Sweet and Sour Sauce, for serving


1.  Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down. Mix in shrimp, stir fry until cooked (I actually cooked the shrimp seperately to make sure I didn't overcook them.  Then I added into the mixture at the same time as the ground pork).

2.  In a large skillet, brown ground pork. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and salt & pepper. When well blended, remove mixture from heat.

3.  Place a tablespoon of the meat and seafood mixture (or more, depending on how large your egg roll wrappers are) into the center of each egg roll wrapper. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together (the back of the egg roll wrapper package had instructions for how to roll the egg rolls up).  If you are freezing some of the eggrolls, freeze them on a baking sheet at this time and then move to a ziploc bag once they are frozen.

4.  Fry the wontons in 1/4 inch of vegetable oil until golden brown (if you are frying up the frozen ones, just go ahead and fry them from frozen and just fry a few extra minutes).  Serve with sweet and sour sauce.

No comments:

Post a Comment