These classic egg rolls are the ultimate crowd-pleaser, offering a satisfying crunch with every bite. The filling is a harmonious blend of tender roast pork, juicy shrimp, and crisp vegetables like bean sprouts, water chestnuts, and bamboo shoots. Seasoned with soy sauce and sesame oil, the mixture delivers a deep, savory umami flavor that pairs perfectly with the flaky, fried exterior. Ideal for potlucks, game day parties, or as an appetizer for a Chinese-inspired dinner, these rolls are easy to assemble and freeze well for later. Whether you serve them with sweet and sour sauce or duck sauce, their homemade quality shines through. It’s a timeless recipe that brings comfort and excitement to any table.
Egg Rolls
Description
These classic egg rolls are the ultimate crowd-pleaser, offering a satisfying crunch with every bite. The filling is a harmonious blend of tender roast pork, juicy shrimp, and crisp vegetables like bean sprouts, water chestnuts, and bamboo shoots. Seasoned with soy sauce and sesame oil, the mixture delivers a deep, savory umami flavor that pairs perfectly with the flaky, fried exterior. Ideal for potlucks, game day parties, or as an appetizer for a Chinese-inspired dinner, these rolls are easy to assemble and freeze well for later. Whether you serve them with sweet and sour sauce or duck sauce, their homemade quality shines through. It&# 226;ÂÂs a timeless recipe that brings comfort and excitement to any table.Ingredients
Directions
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Prepare the filling by combining 1 cup diced roast pork, 1/2 cup cooked diced shrimp, 1/4 cup diced water chestnuts, 1/4 cup shredded bamboo shoots, 2 cups chopped fresh bean sprouts, 4 chopped fresh mushrooms, and 2 finely chopped green onions in a large bowl.
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Season the mixture with 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1/2 teaspoon sugar, and salt and pepper to taste. Mix well to combine.
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Heat 1 tablespoon of sesame oil in a large skillet over high heat.
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Add the bean sprout and vegetable mixture to the skillet. Stir-fry for approximately 2 minutes until the vegetables are slightly tender but still crisp.
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Add the pork and shrimp to the skillet. Cook for another 1-2 minutes just to heat through, as they are already cooked.
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Remove the skillet from heat and let the filling cool completely to room temperature. This prevents the wrappers from becoming soggy.
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While the filling cools, prepare an egg wash by beating one egg in a small bowl.
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Lay an egg roll skin flat on a clean surface. Place 2 tablespoons of the cooled filling in the center of the skin.
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Fold the two opposite ends (left and right) inward over the filling.
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Brush the top and bottom edges of the skin with the beaten egg to act as glue.
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Roll the skin tightly away from you into a log shape, pressing firmly to seal.
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Repeat with remaining skins and filling.
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Heat oil in a deep pot or wide deep skillet to 350ðF (175ðC).
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Carefully lower 3-4 egg rolls into the hot oil. Do not overcrowd the pan.
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Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
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Remove egg rolls with a slotted spoon and drain on paper towels.
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Serve immediately while hot and crispy with your favorite dipping sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 175.9kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 3.7g19%
- Cholesterol 423.4mg142%
- Sodium 140.7mg6%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.0g0%
- Sugars 1.2g
- Protein 14.8g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
