Get ready to unlock the secret to creating restaurant-quality egg rolls right in your own kitchen! These mouthwatering pork and shrimp egg rolls are about to become your new favorite appetizer or party showstopper. Imagine biting into a perfectly crispy, golden-brown wrapper that gives way to a succulent, flavor-packed filling of tender ground pork, sweet shrimp, and crunchy cabbage. Whether you're a cooking novice or a seasoned chef, this recipe will transport you straight to the vibrant streets of Asia with every single bite.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 6 servings
Ingredients
- 1 package egg roll wrappers
- 1 lb ground pork
- 1 cup cooked shrimp, chopped
- 2 cups shredded cabbage
- 2 tablespoons soy sauce
- 1 tablespoon ginger, minced
- Oil for frying
Instructions
- Prepare all ingredients by finely chopping shrimp, mincing ginger, and shredding cabbage.
- In a large skillet, brown ground pork over medium-high heat, breaking it into small crumbles. Cook until no pink remains, approximately 6-7 minutes.
- Add minced ginger to the cooked pork and sauté for an additional 1 minute to release aromatic flavors.
- Incorporate chopped shrimp and shredded cabbage into the meat mixture, stirring thoroughly.
- Pour soy sauce over the mixture and cook for 2-3 minutes until cabbage slightly wilts but remains crisp.
- Remove filling from heat and let cool for 10 minutes to prevent wrapper soggy.
- Lay egg roll wrapper diagonally and place 2-3 tablespoons of filling near bottom corner.
- Fold bottom corner over filling, then fold side corners inward, creating a tight envelope.
- Roll wrapper tightly, sealing final edge with water to prevent unrolling.
- Heat oil in deep fryer or heavy pot to 375°F (190°C).
- Carefully place egg rolls into hot oil, frying 2-3 at a time until golden brown, about 3-4 minutes per side.
- Remove egg rolls with slotted spoon, drain on paper towels to remove excess oil.
- Let cool for 2-3 minutes before serving with sweet chili or soy dipping sauce.
Tips
- Keep your filling cool before wrapping to prevent soggy wrappers
- Seal edges with water to ensure a tight, leak-proof roll
- Maintain oil temperature at 375°F for consistent, crispy results
- Don't overcrowd the fryer - fry 2-3 egg rolls at a time
- Use a thermometer to check oil temperature for perfect golden-brown color
- Let egg rolls rest on paper towels to absorb excess oil
- Serve immediately for maximum crispiness
- Experiment with dipping sauces like sweet chili, soy, or spicy sriracha
- Can be prepared ahead and frozen for quick future cooking
- Use fresh, high-quality ingredients for the best flavor profile
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 15g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 85mg
