Roast Pork Shrimp And Cabbage Egg Rolls Recipes

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BEST EGG ROLLS



Best Egg Rolls image

These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.

Provided by Angela Hamilton

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Yield 8

Number Of Ingredients 10

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds

Steps:

  • Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
  • In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
  • Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  • Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g

SHRIMP EGG ROLLS



Shrimp Egg Rolls image

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

½ tablespoon sesame oil, or to taste
4 teaspoons minced fresh ginger
2 teaspoons minced garlic
4 cups shredded cabbage
1 (14 ounce) can bean sprouts, drained and rinsed
4 tablespoons oyster sauce
½ pound tiny cooked shrimp
3 dashes soy sauce, or to taste
oil for frying
12 egg roll wrappers
1 cup duck sauce
2 tablespoons oyster sauce
1 tablespoon soy sauce

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

CHINESE EGG ROLLS



Chinese Egg Rolls image

Categories     Mushroom     Pork     Appetizer     Fry     Kid-Friendly     Shrimp     Carrot     Gourmet     Sugar Conscious     Dairy Free     Tree Nut Free     Small Plates

Yield Makes about 24

Number Of Ingredients 19

2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
2 teaspoons sugar
1/2 teaspoon salt
About 4 cups peanut or vegetable oil
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons finely chopped garlic
1 1/2 bunches scallions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (2 1/2 cups)
2 celery ribs, cut into very thin matchsticks (2 cups)
2 medium carrots, cut into very thin matchsticks (1 cup)
8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (3 cups)
1 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and coarsely chopped
1/4 lb Chinese roast pork (char siu) or leftover roast pork, cut into 2-inch lengths, then cut lengthwise into very thin matchsticks
1 (1-lb) package Asian egg roll or spring roll wrappers
1 large egg, lightly beaten
Accompaniments: Asian sweet chile sauce; Chinese mustard
Special Equipment
a deep-fat thermometer

Steps:

  • Make filling:
  • Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
  • Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute. Add celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add shrimp to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes. Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined. Season with salt and transfer to a large shallow bowl. Cool, stirring occasionally, about 30 minutes.
  • Make egg rolls:
  • Gently peel apart wrappers to separate if necessary (wrappers may not be perfectly square).
  • Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).
  • Put oven rack in middle position and preheat oven to 250°F. Line a large colander with paper towels. Heat 1 inch peanut oil in a 5- to 6-quart wide heavy pot until it registers 350°F on thermometer, then fry 4 or 5 egg rolls (don't crowd pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven. Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.

PORK EGG ROLLS



Pork Egg Rolls image

"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8 egg rolls.

Number Of Ingredients 21

1/2 pound ground pork
3/4 cup shredded cabbage
1/2 cup chopped celery
4 green onions, sliced
3 tablespoons canola oil
1/2 cup salad shrimp, chopped
1/2 cup water chestnuts, chopped
1/2 cup canned bean sprouts, chopped
1 garlic clove, minced
2 to 3 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
8 refrigerated egg roll wrappers
Oil for deep-fat frying
SWEET 'N' SOUR SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 teaspoon seasoned salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice, optional
1 teaspoon Worcestershire sauce

Steps:

  • In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.

Nutrition Facts : Calories 404 calories, Fat 18g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 575mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 11g protein.

TAKEOUT-STYLE SHRIMP & PORK EGG ROLLS RECIPE BY TASTY



Takeout-Style Shrimp & Pork Egg Rolls Recipe by Tasty image

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

3.5 oz glass noodle, 1 package
hot water, for soaking
2 cups shredded cabbage
1 cup shredded carrots
½ cup chopped scallions
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoon sesame oil
½ lb raw shrimp, peeled and deveined, chopped
½ lb ground pork
12 wheat egg roll wrappers
1 tablespoon water, for sealing
vegetable oil, for frying

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

BEST PORK AND/OR SHRIMP EGG ROLLS



Best Pork And/Or Shrimp Egg Rolls image

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

2 tablespoons peanut oil
1 teaspoon ground chinese ginger
3/4 cup green onion, diced
1 celery rib, minced
4 cups napa cabbage, shredded and chopped
1/2 cup bean sprouts
1/2 cup diced pork, cooked (recommended Chinese Red Cooked Pork)
1/2 cup diced shrimp
1/2 cup chicken stock
1/2 teaspoon sugar
1 teaspoon cornstarch, dissolved in
1 tablespoon water
1 tablespoon sesame oil
1 dash salt, to taste
1 dash black pepper, to taste
1 cup boiling water
2 tablespoons cornstarch, dissolved in
3 tablespoons water
12 egg roll wraps
vegetable oil, for deep frying

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.

SHRIMP AND PORK EGG ROLLS



Shrimp and Pork Egg Rolls image

This is one of my oldest recipes. I have also made it with duck instead of pork. Both turn out wonderfully. The secret is to finely chop all of the vegetables so that you get a bite of everything in every bite. The egg rolls can be fried, but they are also good steamed. I usually freeze about half, and they generally freeze well.

Provided by rebecca_wigginshotm

Categories     Lunch/Snacks

Time 1h45m

Yield 36 serving(s)

Number Of Ingredients 20

1 lb pork
1 lb shrimp, shelled
8 scallions, finely chopped
3 tablespoons soy sauce
1 tablespoon black pepper
3 stalks celery, finely chopped
1 (6 ounce) can water chestnuts, finely chopped
1 (6 ounce) can bamboo shoots, finely chopped
1 large carrot, shredded
1 1/2 cups cabbage, shredded
1 1/2 cups bean sprouts, rinsed
1 1/2 tablespoons ginger, freshly grated
10 dried shiitake mushrooms
4 Chinese black mushrooms
1/2 teaspoon salt
1 tablespoon sesame oil
2 tablespoons canola oil
36 egg roll wraps
1 egg
1/4 cup cornstarch

Steps:

  • Using a meat grinder, grind the shrimp and pork together and set aside. Soak the mushrooms and tree ear in hot water for ten minutes then chop finely.
  • Cooking the meat mixture: Heat a wok or large frying pan over high heat until very hot. Add the pork and cook for about two minutes until it is no longer pink. Add the shrimp and cook for another two minutes until it is pink. Add the scallions, soy sauce and black pepper. Cook until the liquid has evaporated. Strain the excess fat off the meat and then spread on a large plate or cookie sheet to cool.
  • Cooking the vegetables: With the same wok, heat the two tablespoons of canola oil over high heat. Add the ginger, water chestnuts, bamoo shoots and mushrooms and cook for two minutes. Add the celery and carrots and cook for another minute. Add the cabbage and bean sprouts and cook until the cabbage starts to wilt. Remove from heat and strain any excess liquid off the vegetable mixture and spread over the meat mixture. Drizzle sesame oil over the mixture. Cool.
  • Prepare your work area: Once the mixture has cooled down, mix the two mixtures together. Beat an egg and place in a bowl on a large work surface next to the egg roll wrappers. Place a sheet of waxed paper on a cookie sheet and dust with corn starch.
  • To fill the egg rolls: Take one wrapper and place it in front of you forming a diamond shape. Brush the top two edges of the wrapper with egg. Spread a small handful of the filling just below the middle of the wrapper. Pull the bottom of the wrapper up over the filling and tuck it around the filling. brush the two ends of the wrapper on either side of the filling with more egg. Bring each side up over the top the filled portion. Roll up, tucking the wrapper up to form a tight roll.
  • Cooking the rolls: If you are going to fry the rolls, heat a few inches of oil in a heavy pot or dutch oven to 375 degrees. Drop about 4-6 rolls at a time in the oil and cook till golden brown on both sides. If steaming the rolls, steam in a steamer lined with lettuce leaves to prevent steaming for about 5 minutes.

Nutrition Facts : Calories 163.2, Fat 3.2, SaturatedFat 0.7, Cholesterol 44.1, Sodium 343.3, Carbohydrate 22.8, Fiber 1.4, Sugar 1.1, Protein 10.4

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