Creole Pork And Shrimp Egg Rolls
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
These crispy egg rolls are filled with a Creole-spiced mixture of ground pork and shrimp. They make a great appetizer or snack, especially when paired with sweet chili dipping sauce.
Ingredients
- 227 g ground pork
- 59.1 ml red onions chopped
- 29.6 ml green bell peppers diced
- 4.93 ml garlic minced
- 12.3 ml Creole seasoning
- 227 g medium raw shrimp peeled, deveined, and roughly chopped
- 1 pack egg roll wrappers
- 1 egg beaten, for sealing rolls
- 473 ml vegetable oil for deep-frying
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 7.43 mg
- Iron: 0.34 mg
- Magnesium: 5.03 mg
- Phosphorus: 46.1 mg
- Potassium: 67.8 mg
- Zinc: 0.51 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 227 g ground pork
- 12.3 ml Creole seasoning
- 1 pack egg roll wrappers
Prepare
- Chop 59.1 ml red onions
- Dice 29.6 ml green bell peppers
- Mince 4.93 ml garlic
- 227 g medium raw shrimp, peeled, deveined, and roughly chopped
- 1 egg, beaten, for sealing rolls
- 473 ml vegetable oil, for deep-frying
Let's Cook
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Step 1.
In a large pan over medium heat, brown the ground pork, breaking it up with a spoon, until no longer pink, about 5–7 minutes. Drain the fat from the pan into a heat-safe jar and discard.
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Step 2.
Add the chopped red onions, diced green bell peppers, minced garlic, and Creole seasoning to the pan with the pork. Cook, stirring occasionally, until the onions and peppers are tender, about 3–4 minutes.
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Step 3.
Add the roughly chopped shrimp to the pan and cook for 2 more minutes, stirring, until the shrimp are pink and cooked through. Turn off the heat and let the filling cool slightly.
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Step 4.
Place an egg roll wrapper on a flat surface with a corner pointing toward you. Spoon about 2 tablespoons of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
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Step 5.
Pour the vegetable oil into a deep fryer or a deep, heavy-bottomed pan to a depth of about 2 inches. Heat the oil to 350°F (175°C). Carefully add a few egg rolls at a time, without crowding, and deep-fry until golden brown, turning occasionally, about 3–4 minutes. Transfer to a wire rack to drain and cool.
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Step 6.
Let the egg rolls cool on the wire rack for a few minutes, then serve with your favorite dipping sauce, such as Mae Ploy sweet chili sauce.