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Pork and Shrimp Egg Roll Recipe

Chinese · Appetizer · 45 min total

Crispy, golden egg rolls filled with a savory mixture of ground pork, shrimp, and crunchy vegetables, perfect as an appetizer or snack.

Ingredients

• 1/2 lb ground pork
• 1/2 lb raw shrimp, peeled, deveined, and finely chopped
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp white pepper
• 12 egg roll wrappers
• 1 egg, beaten (for sealing)
• Vegetable oil for frying

Instructions

1. In a large bowl, combine ground pork, chopped shrimp, cabbage, carrots, green onions, garlic, soy sauce, sesame oil, ginger, and white pepper. Mix well.
2. Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of filling in a line just below the center.
3. Fold the bottom corner over the filling, then fold in the side corners, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.
4. Heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C). Fry egg rolls in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes.
5. Drain on paper towels. Serve hot with sweet chili sauce or soy sauce for dipping.

Tips

• Ensure oil is at the right temperature to prevent soggy egg rolls.
• Assemble egg rolls ahead and refrigerate until ready to fry.
• Leftover egg rolls can be reheated in an oven or air fryer.

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