Egg Rolls
- 45m Prep Time
- 20m Cook Time
- 1h 5mReady In
About 20 egg rolls Please read about Deep-Frying. To make vegetarian egg rolls, simply substitute 8 ounces additional vegetables for the meat, or use 8 ounces crumbled, drained tofu or crumbled, browned tempeh.
Ingredients
- 1 tablespoon vegetable oil
- 4 ounces small shrimp (26⁄30), peeled and finely chopped
- 4 ounces ground pork
- 1 pound cabbage, finely shredded (about 3 ½ cups)
- 1 large carrot, shredded (about 1 cup)
- 2 celery ribs, finely chopped (about 1 cup)
- One 8-ounce can water chestnuts, drained, rinsed, and chopped
- 8 ounces mung bean or soybean sprouts, rinsed
- 3 green onions, finely chopped
- 2 garlic cloves, minced
- 2-inch piece ginger, peeled and grated
- Vegetable oil (1 tablespoon per batch)
- About twenty 6-inch square egg roll wrappers
- 2 inches vegetable or peanut oil
- 1 Soy sauce or Dipping Sauce for Dumplings (opens in new tab)
- Chinese hot mustard
- 1 Sweet-and-Sour Sauce (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tablespoon vegetable oil
- 4 ounces small shrimp (26⁄30), peeled and finely chopped
- 4 ounces ground pork
- 1 pound cabbage, finely shredded (about 3 ½ cups)
- 1 large carrot, shredded (about 1 cup)
- 2 celery ribs, finely chopped (about 1 cup)
- One 8-ounce can water chestnuts, drained, rinsed, and chopped
- 8 ounces mung bean or soybean sprouts, rinsed
- 3 green onions, finely chopped
- 2 garlic cloves, minced
- 2-inch piece ginger, peeled and grated
- Vegetable oil (1 tablespoon per batch)
- About twenty 6-inch square egg roll wrappers
- 2 inches vegetable or peanut oil
- 1 Soy sauce or Dipping Sauce for Dumplings
- Chinese hot mustard
- 1 Sweet-and-Sour Sauce
Let's Cook
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Step 1.
Heat in a large skillet or wok over high heat: 1 tablespoon vegetable oil
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Step 2.
When the oil is hot, add: 4 ounces small shrimp (26⁄30), peeled and finely chopped; 4 ounces ground pork
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Step 3.
Cook, stirring, until no longer pink, about 3 minutes. Transfer the meat to a large bowl. Have ready: 1 pound cabbage, finely shredded (about 3 ½ cups); 1 large carrot, shredded (about 1 cup); 2 celery ribs, finely chopped (about 1 cup); One 8-ounce can water chestnuts, drained, rinsed, and chopped; 8 ounces mung bean or soybean sprouts, rinsed; 3 green onions, finely chopped; 2 garlic cloves, minced; 2-inch piece ginger, peeled and grated
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Step 4.
Return the skillet to the heat and stir-fry in three batches in: Vegetable oil (1 tablespoon per batch)
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Step 5.
As each batch is cooked, add it to the bowl with the meat, stirring everything together at the end. Set aside to cool. As the filling sits, it may exude some liquid. If so, transfer to a sieve and drain thoroughly. Have ready: About twenty 6-inch square egg roll wrappers
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Step 6.
Arrange 1 wrapper on a work surface with a corner facing you. Spoon a scant ¼ cup of the filling one-third of the way up the wrapper, leaving a 1-inch border on the left and right sides. Fold the bottom point over the filling, then fold in the left and right sides so that they overlap slightly. Roll up to enclose the filling, moistening the last point with a little water to seal. Place on a tray and repeat with the remaining wrappers and filling. They may be wrapped in plastic wrap and refrigerated overnight or frozen for up to 1 month; thaw overnight in the refrigerator before proceeding.
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Step 7.
Heat to 375°F in a deep-fryer, deep heavy pot, or Dutch oven: 2 inches vegetable or peanut oil
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Step 8.
Fry the egg rolls in batches, turning once, until golden, 2 to 3 minutes. Remove and drain on paper towels. Serve hot with one or more of the following condiments for dipping: Soy sauce or Dipping Sauce for Dumplings; Chinese hot mustard; Sweet-and-Sour Sauce