Shrimp And Pork Egg Rolls |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 15 |
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I don't care for egg rolls with a lot of cabbage. So,I found an egg roll recipe in one of my cookbooks and tweaked it. This is what I came up with. Ingredients:
1/2 pound ground pork |
1/2 pound cooked shrimp-roughly chopped |
3 cloves garlic-minced |
1/2 of a 3 3/4 oz package cellphane noodles. |
6 green onions-thinly sliced |
1/2 cup carrot-shredded or finely chopped |
1 teaspoon salt-or to taste |
1 1/2 teaspoons black pepper-or to taste |
1 tablespoon toasted sesame oil |
15-20 egg roll wrappers |
1 egg-beaten |
oil-peanut,vegetable,corn,or canola |
Directions:
1. Soak noodles in a medium bowl with very hot water for 10-15 minutes. Drain and cut into 1-inch pieces.
2. In a large skillet over medium heat ,brown ground pork.
3. Add carrot,garlic and green onions and saute for 5 minutes.
4. Turn heat to low and add shrimp,noodles,seasonings,and sesame oil. Mix well.
5. Assembly:
6. On a flat surface,position egg roll wrapper with a corner facing you.
7. Brush edges with beaten egg.
8. Put 1/4 cup of filling in the center of wrapper.
9. Fold bottom corner(the one facing you) up over filling.
10. Fold in side corners.
11. Roll up towards top corner.
12. Repeat until filling and wrappers are used up.
13. In a wok,skillet,or dutch oven,heat 1 inch of oil to 350 degrees.
14. Fry egg rolls for 2 minutes on each side or until golden brown.
15. Drain on paper towels or a wire cooling rack.
16. Serve hot with the dipping sauce of your choice.
17. Note:
18. This recipe works with any filling you wish to use. Experiment.
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