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Crispy Egg Rolls

1 tb Soy sauce
1 tb Sherry
1 tb Peanut butter
1/2 ts Sugar
8 oz Ground pork
1/2 c Mushrooms; chopped
1/2 c Celery; chopped
1/3 c Green onions; finely chopped
1/2 c Bean sprouts
3 c Chinese cabbage; chopped
1 cn (4.25 oz) deveined shrimp; drained
1 cn (8 oz) water chestnuts; chopped
8 c Vegetable oil
15 Egg roll wrappers
2 tb Water plus 2 teaspoons cornstarch


In small bowl combine soy sauce, sherry, peanut butter and sugar. Set aside. Cook ground pork until browned in stir-fry skillet. Remove pork, leaving drippings in skillet. Add mushrooms, celery, green onions and bean sprouts to skillet and stir-fry 1 minute. Add cabbage, shrimp and water chestnuts and stir-fry 2 minutes. Add pork and soy sauce mixture; heat until warm. Remove from skillet. Cool. Drain excess liquid. Preheat oil in stir-fry skillet to 375 degrees. While oil is heating, fill egg rolls. To fill, mound 1/4 cup filling near one wrapper corner. Fold bottom corner over filling, then fold over right and left corners. Roll over several times to enclose filling. To seal, brush sides and top of triangle with combined water and cornstarch mixture. Add a few egg rolls at a time to the hot oil and fry until golden, about 2-3 minutes. Drain. Serve hot.


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