ROAST PORK, SHRIMP AND CABBAGE EGG ROLLS
Provided by Food Network
Time 45m
Number Of Ingredients 17
Steps:
- In a wok set over moderately high heat heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened. Add the pork and 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.
- In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture. Have ready 12 egg roll wrappers under 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. Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain. Makes 12 egg rolls.
- Recommended Wine: 1991 Domaine Carneros Brut
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Umer Salman
[email protected]Overall, I thought these egg rolls were pretty good. I would make them again, but I would make a few changes to the recipe.
Maryam Barnes
[email protected]I'm not sure if I did something wrong, but my egg rolls didn't turn out as crispy as I would have liked.
keen Ali
[email protected]These egg rolls were a bit time-consuming to make, but they were worth the effort.
Madinnah Dollar's
[email protected]I served these egg rolls with a sweet and sour sauce and they were delicious.
Lolanji Siwingwa
[email protected]I added some chopped green onions to the filling for extra flavor.
Sheraz Mahar
[email protected]These egg rolls were a great way to use up leftover pork and shrimp.
ak Jey
[email protected]I would definitely recommend this recipe to anyone who loves egg rolls.
Okafor Odirah
[email protected]Overall, I thought these egg rolls were pretty good. They were easy to make and they tasted delicious.
djjosh Bizz
[email protected]The egg roll wrappers were a little difficult to work with. They were kind of sticky and hard to roll.
Nokuthula Prudence
[email protected]These egg rolls were a little too greasy for my taste. I think I'll try baking them next time.
Georgia Branham
[email protected]I'm not a big fan of egg rolls, but these were really good. The filling was moist and flavorful, and the egg roll wrappers were crispy.
Charles Makhubele
[email protected]These egg rolls are perfect for a party or potluck. They're easy to make ahead of time and they always disappear quickly.
Ranbir Hussian
[email protected]I love the combination of pork, shrimp, and cabbage in these egg rolls. It's a classic flavor combination that never gets old.
Cristy Alexi
[email protected]These egg rolls were delicious! The filling was savory and flavorful, and the egg roll wrappers were crispy and flaky.
Oman Mobile
[email protected]I've made these egg rolls several times now and they're always a crowd-pleaser. They're so flavorful and addictive.
Eno-obong Udom
[email protected]The instructions were easy to follow and the egg rolls turned out perfect. I will definitely be making these again.
Mary Andrews
[email protected]I made these egg rolls for dinner last night and they were so good! My family loved them.
Shehroz Bhatii
[email protected]These egg rolls were a hit at my party! The combination of pork, shrimp, and cabbage was delicious, and the egg roll wrappers were crispy and golden brown.