Egg Rolls

Egg Rolls

This recipe was passed along to me by my friend, and, because it’s so delicious, I asked to share it here with all of you. 

I used meats and vegetables that we like, but you can add or omit according to your tastes. The filling is very flexible.  You can add ground or shredded chicken, ground beef, ground turkey, shredded pork, or chopped shrimp or crawfish. Be adventurous and creative! 

Egg Rolls
Yields 50
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Prep Time
30 min
Prep Time
30 min
  1. 50 spring roll wrappers (about two packages) (I like spring roll wrappers from the Asian market because they fry up crispier and aren't as thick and doughy, but you can use any wrapper you prefer.)
  3. 1 lb ground pork
  4. 1/2 lb fresh shrimp, diced
  5. 2 tsp granulated garlic
  6. 1 tsp freshly ground ginger
  7. 1 tbsp of soy sauce
  8. 1 1/2 tsp cornstarch
  9. black pepper
  11. 2 finely diced garlic gloves
  12. 1/2 head of cabbage
  13. 1 small onion, diced
  14. 10 fresh shiitake mushrooms, diced, stems removed and discarded
  15. 2 carrots, shredded
  16. 2 celery stalks, diced
  17. 1 bunch green onion, diced
  18. 1/2 cup water chestnut or jicama, finely diced
  19. 1 tbs soy sauce
  20. 1 tsp salt
  21. 1/3 tsp black pepper
  22. 1 egg for egg wash
  1. Season pork and shrimp with granulated garlic, ground ginger, soy sauce, corn starch and pepper, and mix thoroughly. Let marinade 30 minutes.
  2. In a large skillet or wok, add 1 tablespoon cooking oil (I like peanut, but you can use vegetable) and swirl to coat evenly. Add the meat mixture and stir-fry about 2-3 minutes or until pork is cooked through and no longer pink.
  3. Push to side of wok.
  4. In a large bowl, combine well the vegetables, soy sauce, and salt and pepper.
  5. Add to skillet or wok and stir fry 2 minutes or until vegetables are softened.
  6. Combine meat and vegetable mixtures and remove filling to a large cookie sheet, spreading it out evenly to cool. Let cool 15 minutes.
  7. **It's very important that your filling isn't wet. I slightly raise my cookie sheet on one end to let the oil and juices drain, then I blot my mixture with paper towel.
  8. Working with 1 egg roll wrapper at a time, place it on the counter with a corner facing you. Place 1 heaping tablespoon of the mixture into each wrapper, then roll the corner closest to you over the mixture and brush it with the egg wash. Fold left and right corners toward the center and continue to tightly roll. Brush a bit of the egg wash on the final corner and press to seal. Set aside, and continue wrapping the remaining mixture.
  9. In the wok (or deep fryer if you prefer) heat oil to 375 degrees F (190 degrees C) over medium high heat.
  10. Fry egg rolls, 4 or 5 at a time, until golden brown on all sides, using tongs to turn them.
  11. Place on wire rack to drain and cool.
  12. Serve with dipping sauce.
  13. Happy eating!
  1. To keep the wrappers from drying out and cracking, cover them with a damp paper towel.
A Room for Two with a View
Egg Roll Sauce
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  1. 1 c water
  2. 2 tbs corstarch
  3. 2 tbs white vinegar
  4. 3 tbs ketchup
  5. 1 tbs diced pimentos
  6. 3 tbs sugar
  7. 1/2 salt
  8. 1/4 c pineapple juice
  1. In a small sauce pan, mix all ingredients together and cook slowly over low heat, stirring constantly, until sauce thickens.
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