Shrimp and Pork Egg Rolls
Forget ordering take-out, try your hand at making a favorite menu item in Chinese restaurants—Egg Rolls!
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
1/2 pound pork steak, finely chopped
1 (12-ounce) package frozen raw shrimp, thawed
1 teaspoon sherry
3 tablespoons vegetable oil - divided use
3 cups shredded cabbage
2 1/2 cups bean sprouts
1/2 pound mushroom, sliced
1/2 cup chopped celery
1 (8-ounce) can bamboo shoots, drained and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg, beaten
1 1/2 teaspoons water
2 (16-ounce) packages egg roll wrappers
4 cups peanut oil
3/4 cup sweet and sour sauce
- Combine soy sauce and cornstarch in a small bowl; mix well. Stir in pork; let marinate for 20 minutes. In another bowl, combine shrimp and sherry, stirring to coat; let marinate for 20 minutes. Set aside.
- Heat about 2/3 of the vegetable oil until sizzling in a wok or deep skillet over medium-high heat. Add the pork and shrimp mixtures; stir-fry for 2 minutes or until the pork is browned. Remove and drain pork and shrimp.
- Heat remaining third of the vegetable oil; add cabbage, bean sprouts, mushrooms and celery. Stir-fry for 2 minutes or until the vegetables are tender-crisp. Add bamboo shoots, the drained pork/shrimp mixture, salt and pepper. Cook for 1 minute, stirring constantly; remove from heat.
- Combine egg and water in a small bowl. Mound about 2 tablespoons of the pork/shrimp mixture in the center of each egg roll wrapper. Fold the top corner of the wrapper over the filling, then fold in the sides. Tightly roll the filled end, brush the open end with the egg mixture, and press to seal. Repeat with remaining filling and wrappers.
- Heat peanut oil to 375°F (190°C) in a wok or deep skillet. Fry the egg rolls for 30 to 45 seconds on each side; drain on paper towels. Serve with sweet and sour sauce.
Makes 24 egg rolls.