TAKEOUT-STYLE SHRIMP & PORK EGG ROLLS RECIPE BY TASTY
Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrots, chopped scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, raw shrimp, ground pork, wheat egg roll wrappers, water, vegetable oil
Provided by Claire Nolan
Categories Appetizers
Yield 15 servings
Number Of Ingredients 16
Steps:
- Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
- In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
- Then, fold in the chopped shrimp and ground pork until just incorporated.
- Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
- Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F (160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
- Enjoy!
Nutrition Facts : Calories 165 calories, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, Sugar 1 gram
PORK, SHRIMP & CHICKEN EGG ROLLS
Provided by Ann
Time 30m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 F. Spray a baking sheet with cooking spray.
- In a small bowl, mix the vegetable and sesame oil with the garlic and set aside while you prepare the other vegies.
- Heat a wok (or frying pan) over medium to medium high heat. Add the garlic/oil mixture and the onions and saute until the onions are tender. Stir in the rest of the veggies and stir-fry, stirring constantly, until the cabbage is wilted and soft. Add the chicken, sausage, ginger, soy, seasoning, peanut butter and Sriracha and continue stir frying for a few minutes or until the mixture is hot. Stir in the shrimp and cook for just a minute or two longer, until the shrimp is hot.
- Using about 1/3 cup of the filling per egg roll, scoop the filling onto the wrapper and roll up, egg roll style (see my Southwestern Egg Rolls post for photos/instructions on rolling).
- Now, you can fry the egg rolls or bake them. Baking is easier and healthier: simply spray the egg rolls with cooking spray, set them on a baking sheet sprayed with cooking spray and bake at 350 degrees F. for about 15 minutes or until brown and crispy. (Check them about halfway through and turn over if needed.)
BEST PORK AND/OR SHRIMP EGG ROLLS
From the American-Chinese food menu, this is the most authentic recipe for egg rolls we've seen. You can make pork egg rolls, shrimp egg rolls, combos, or half of them pork, half of them shrimp. Simply adjust the amounts of pork/shrimp to your liking. These freeze well and are great for OAMC. You can use ground pork, but for the best flavor, use leftover roast pork or rib meat, especially bbq'd. A great idea is to purchase a small order of ribs from the local chinese resteraunt, and cut and dice the meat from the bones for this recipe, or better still, try Recipe #329856 :)
Provided by 2Bleu
Categories Pork
Time 30m
Yield 12 egg rolls, 12 serving(s)
Number Of Ingredients 20
Steps:
- In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
- Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
- Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
- Have 12 egg roll wrappers ready under a dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
- Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.
PORK AND SHRIMP EGG ROLLS
My entire family loves these egg rolls. I have no idea where this particular recipe came from. Perhaps I "stole" it from someone, perhaps I got it out of a recipe book or magazine, or maybe I got it off the Internet back in its infancy. Somehow, I have a feeling that it may be bits and pieces of all these sources. In any case, this is the recipe I have made for many years and I am sticking to it! I truly hope you enjoy it because these eggs rolls are awesome.
Provided by Fabio
Categories Pork
Time 2h30m
Yield 50 serving(s)
Number Of Ingredients 15
Steps:
- - Heat the olive oil in a very large frying pan* and drop the pork cubes into it. Add 2 tablespoons of Teriyaki sauce, a pinch or two of salt and cook until well browned.
- - Add the shredded cabbage, bean sprouts, onions, garlic and carrots. Stir thoroughly and then add the remaining 2 tablespoons of virgin olive oil over the top. Stir thoroughly again. Other cooks like to mix the meat with the raw veggies and let the final frying cook the vegetables. However, I like to cook them a little first to get rid of some of the moisture (especially in the cabbage and sprouts). I have found that, if I get rid of some of the moisture first, the veggies will not shrink as much inside the wrapper later during frying and gives me a much firmer roll without large, empty pockets of air.
- - Sprinkle the Kosher salt, ginger and black pepper over the top. Add the soy sauce and stir until everything is evenly distributed.
- - Stir the mixture well several times until the cabbage becomes somewhat soft.
- - When the mixture has reached the desired consistency, turn off the heat and add the shrimp. Stir well and allow mixture to rest for about 10 minutes.
- - Have a small bowl of water ready. Take an egg roll wrapper out of the package; lay it flat so that one of the corners is pointing at your belly. Dip your fingers into the bowl of water and run them along all four edges of the wrapper so that they are all nice and moist.
- - Place (approximately) 2 to 3 tablespoons of the filling in the middle of the wrapper so that it forms an elongated hill that comes to about 1 inch from the left and right sides. Fold the bottom corner (the one near your belly) over the mixture and press the corner lightly into the middle of the wrapper. Fold the left and right corners of the rolled wrapper so they end up pointing at each other on top of the folded wrapper. Using slight pressure from your fingers, "roll" the wrapped mixture towards the top until you end up with your roll. Keep it as tight as possible as you roll but not too much or you may break the wrapper and it will be a mess when you fry it. (Holy Mung Beans, Batman! I hope that makes sense!).
- - FOR FRYING: I use vegetable shortening or canola oil, whichever I have on hand at the time. I also use my deep fryer but, in a pinch, I have used a deep frying pan with enough frying oil in it to completely cover the egg rolls. I have also heard that peanut oil does a great job but I am a cheapskate and don't want to spend the extra bucks.
- - Fry on medium-high heat. I have found that anything lower makes the wrappers a little soft and chewy and I like mine nice and crispy.
- - Now, you will find that egg rolls can be temperamental and some will follow basic orders but some won't. As you fry a batch, you will find that some of your egg rolls have turned over by themselves and some have not. You will also find that some will stay in the position once you turn them but some will absolutely refuse to turn; it seems that no matter how many times you turn them, they will turn back leaving the whitish, uncooked belly exposed. For those rebels, you may need to turn them and hold them under the oil with your utensil until they stay turned.
- - Fry until golden brown and "bumpy". Place on top of a cookie sheet covered with a thick layer of paper towels and let them "drain" for 10 minutes or so. Serve and enjoy!
- *I use my big Paella pan (see picture) which requires three burners to use. Otherwise, you may need to cook the filling in a couple of batches if your frying pan is not big enough. At times, your frying pan may not appear to be big enough but, after the cabbage and bean sprouts cook for a few minutes, the mixture will shrink so you may be able to keep adding the fresh veggies slowly and cook it all in one batch.).
- HINT: When filling the egg rolls, I place my frying pan (or Paella pan) on a flat counter. Then, I place a piece of board about 1.5 inches thick under one side of the pan. This puts the pan on a slight angle which allows the juices and sauce to drain to the lower end. I then start using the filling from the higher side with a slotted spoon. This method allows me to use dryer filling without the sloppiness of wet cabbage.
ROAST PORK, SHRIMP AND CABBAGE EGG ROLLS
Provided by Food Network
Time 45m
Number Of Ingredients 17
Steps:
- In a wok set over moderately high heat heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
- In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture. Have ready 12 egg roll wrappers under dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers. Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain. Makes 12 egg rolls.
- Recommended Wine: 1991 Domaine Carneros Brut
SPICED CHICKEN AND SHRIMP "EGG" ROLLS
This is a great appetizer and is my take on the Classic American Egg Roll. My version is a large double wrapped spring roll that has an egg "crepe" inside. It is really filling and tasty. I love using chicken spiced with Chinese five-spice powder to give it a richer flavour. Together with crunchy vegetables this is more-ish indulgent appetizer. For larger crowds get ahead by making them in advance and place on a floured tray covered in cling film and fry fresh before serving. Or for home freezing, you can lose the egg crepe and fry from frozen.
Provided by Food Network
Categories appetizer
Time 55m
Yield 2 servings
Number Of Ingredients 26
Steps:
- For the filling: Heat a wok over high heat. Add the oil, give it a swirl, and then add the ginger and garlic and toss for a few seconds. Then add the chicken strips and stir-fry for 2 to 3 minutes. Add the Chinese five-spice powder and toss well. Stir in the shrimp and cook for 1 minute, and then pour in the Shaosing rice wine and cook until absorbed. Stir in the soy sauce, slurry and sriracha and toss well. Transfer to a plate to cool.
- For the egg crepe: Crack one of the eggs into a bowl and lightly beat with a fork or chopstick. Sprinkle in the salt and pepper. Heat a small pan or wok over medium heat and add 1 tablespoon of the oil. Add the beaten egg mixture and swirl around to make a thin egg "crepe". Gently cook for 1 minute, then flip and cook until lightly browned. Remove from the wok and set aside. Repeat with the remaining egg and oil.
- For the vegetables: Mix together the mushrooms, onions, beansprouts, carrots and red peppers in a large bowl. Reheat a wok and add some peanut oil. Add the vegetables and oyster sauce, toss well, and cook for less than 1 minute. Remove, drain and set aside.
- For frying and assembly: Heat the oil in a deep pot or wok over medium-high heat until hot. Lay 2 pieces of the spring roll wrapper out onto a flat surface in a diamond shape. Place one egg crepe right in the middle. Spoon 2 tablespoons of the filling into the center and top with the stir-fried vegetables. Brush over the wrapper edges with the beaten egg using a pastry brush; this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in over the filling and roll the wrapper into a cigar shape. Repeat with the remaining wrappers and fillings.
- Deep-fry the spring rolls until golden brown, 3 to 5 minutes. Drain on paper towels, garnish with scallion curls and serve with sweet chili sauce.
CHICKEN-AND-SHRIMP EGG ROLLS
This recipe for chicken and shrimp egg rolls is courtesy of Michael Schulson.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 12 egg rolls
Number Of Ingredients 16
Steps:
- Fill a large pot with chicken stock, scallions, ginger, garlic, and salt. Bring to a boil over high heat. Turn off heat and add chicken. Let stand 8 minutes. Remove chicken; let cool. Cut chicken into 1/2-by-1/2-by-1-inch pieces; set aside.
- Return liquid to a boil. Turn off heat and add shrimp. Let stand 5 minutes. Remove shrimp, let cool. Cut shrimp in half lengthwise; set aside.
- In a large bowl, toss together cabbage and salt. Place in a colander and let drain 20 minutes.
- In another large bowl, mix together cilantro stems, chile, apple, chicken, and shrimp. Add cabbage, and toss until well combined.
- Place 1 wrapper on a lightly floured work surface. Using a rolling pin, roll out to 1/8 inch thick. Rotate wrapper so that 1 of the points is closest to the edge of your work surface. Place about 2 tablespoons filling in the center of the wrapper making sure to include a couple pieces of shrimp in each egg roll. Fold point closest to edge of work surface up and over filling, then fold points on right and left sides over filling, and roll wrapper away from you to form a cylinder.
- Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches. Place over medium-high heat. When oil reaches 375 degrees on a deep-fry thermometer, fry egg rolls, working in batches, until golden brown, about 4 minutes. Serve immediately with dipping sauce.
SHRIMP EGG ROLLS
Tasty shrimp egg rolls with cabbage, bean sprouts, and yummy garlic! The special sauce is amazing!
Provided by ydipoo
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
- Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
- While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
- Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
- Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 32.3 g, Cholesterol 75.2 mg, Fat 9.3 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.3 g, Sodium 714.5 mg, Sugar 19.8 g
CHICKEN AND PORK EGG ROLLS
"I developed this recipe after watching my neighbor's wife make crispy egg rolls many times while I was stationed in Hawaii," writes Bruce Beaver of Florissant, Missouri.
Provided by Taste of Home
Categories Appetizers
Time 3h
Yield about 3 dozen.
Number Of Ingredients 24
Steps:
- In a large nonstick wok, stir-fry the cabbage, celery, bamboo shoots, water chestnuts and onions in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, pork, broth, soy sauce, salt and pepper. Cook and stir for 1 minute or until heated through., Position an egg roll wrapper with one point toward you. Place about 1/4 cup meat mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels., In a saucepan, combine the first five sauce ingredients. Bring to a boil. Combine the cornstarch and cold water until smooth; stir into boiling mixture. Cook and stir for 2 minutes or until thickened. Serve warm with egg rolls.
Nutrition Facts :
PORK/SHRIMP EGG ROLLS
Found in a 1969 chinese cookbook published by Time/Life books. Of all the egg rolls I've ever had in Chinese restaurants or made myself these are my absolute favorite. Although the recipe is entitled "Pork/Shrimp", chicken works great as well (or any combination of the 3 or any of the 3 alone). Though I've never tried it, I think leaving out the meat would make super vegetarian egg rolls as well.
Provided by ray.anderson
Categories One Dish Meal
Time 45m
Yield 16 egg rolls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Dice meat and/or shrimp. Heat 1 tbs vegetable oil over high in a skillet. Stir fry pork 2 minutes or until not reddish. Add soy sauce, rice wine, sugar, shrimp mushrooms. Stir fry another minute. Remove from pan and set aside in a bowl.
- Heat 2 tbs vegetable oil in pan. Add celery and stir fry for 5 minutes. Add salt and bean sprouts and mix. Add pork/shrimp mixture. Stir together and cook over medium heat until liquid boils. There should be 2-3 tbs liquid remaining. If more, remove some.
- Combine corn starch with 2 tbs of water or broth. Add to meat/veggies. Stir and cook until liquid thickens and glazes ingredients.
- Fill egg roll wrappers with filling (about 1-2 tbs per wrapper). Fold and seal with beaten egg.
- Deep fry (375 degrees F.) in small batches until golden brown (60-90seconds) drain on paper towel.
Nutrition Facts : Calories 338.8, Fat 18.3, SaturatedFat 3.9, Cholesterol 192.1, Sodium 1638.5, Carbohydrate 9.1, Fiber 2.9, Sugar 5.2, Protein 33.7
PORK AND SHRIMP EGG ROLLS
Wanted eggrolls for dinner and threw this together at the last minute. My children thought they were great and they are light without having too much cabbage in them.
Provided by mpdmom
Categories Asian
Time 1h10m
Yield 30 eggrolls, 30 serving(s)
Number Of Ingredients 11
Steps:
- Brown pork.
- mix with next 4 ingredients.
- in separate bowl mix chicken broth, soy sauce, sesame oil, ginger and pepper.
- pour over pork mixture and mix well.
- put appproximately 1/4 cup on each egg roll wrapper and roll.
- these can either be fryed or brush lightly with oil and bake in oven till brown and crisply.
Nutrition Facts : Calories 156.7, Fat 4.1, SaturatedFat 1.2, Cholesterol 32.3, Sodium 333.6, Carbohydrate 19.6, Fiber 1, Sugar 0.5, Protein 9.6
EASY CHICKEN EGG ROLLS
I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!
Provided by Karen From Colorado
Categories Chicken
Time 45m
Yield 24 egg rolls
Number Of Ingredients 11
Steps:
- Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
- Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
- Cover and steam for 5 minutes.
- Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
- Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
- While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
- Fry until a deep golden brown, a few at a time; drain on paper towels.
Nutrition Facts : Calories 126.9, Fat 1.7, SaturatedFat 0.2, Cholesterol 2.9, Sodium 583.1, Carbohydrate 23.5, Fiber 1.3, Sugar 2.2, Protein 4.5
LUMPIA - FILIPINO SHRIMP AND PORK EGG ROLLS
The traditional Filipino egg roll is small in size, but big on taste. More shrimp can be added to your taste, or omitted altogether. They can also be frozen for later consumption. Serve with store-bought sweet and sour sauce or spring roll sauce (available in Asian grocery stores).
Provided by Elise
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h30m
Yield 75
Number Of Ingredients 12
Steps:
- Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
- Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds.
- Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.
Nutrition Facts : Calories 43.1 calories, Carbohydrate 3.7 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 115.3 mg, Sugar 0.1 g
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