Roast Pork, Shrimp And Cabbage Egg Rolls

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Servings: 12 servings Difficulty: Advanced
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Crispy, golden egg rolls filled with savory roast pork, sweet shrimp, and crunchy cabbage.
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Roast Pork, Shrimp And Cabbage Egg Rolls

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 70.4
Dietary:
V Vegan

Description

These Roast Pork, Shrimp, and Cabbage Egg Rolls are a perfect fusion of textures and flavors, combining the richness of roast pork with the sweetness of shrimp and the crunch of fresh vegetables. The filling is stir-fried to perfection, ensuring the cabbage retains its bite while absorbing the savory aromatics of ginger and scallions. Wrapped in delicate egg roll wrappers and deep-fried until golden brown, they make an excellent appetizer for parties or a hearty main dish for weeknight dinners. Serve with a side of sweet chili sauce or duck sauce for dipping.

Ingredients

Directions

  1. In a wok set over moderately high heat, heat the peanut oil until hot.
  2. Add the minced ginger, minced scallions, and chopped celery; stir-fry for 1 minute.
  3. Add the shredded cabbage and bean sprouts; stir-fry for 2 to 3 minutes, or until the vegetables are slightly softened but still crisp.
  4. Add the roast pork and shrimp; stir-fry for 1 minute more.
  5. Pour in the chicken stock and sugar; bring the mixture to a boil.
  6. Stir in the cornstarch-water mixture (1 tsp cornstarch dissolved in 1 TB water); simmer until the filling is lightly thickened.
  7. Remove from heat; stir in sesame oil, salt, and pepper to taste. Allow filling to cool slightly.
  8. In a small saucepan, bring 1 cup of water to a boil. Remove from heat and whisk in the remaining cornstarch mixture (2 tbsp cornstarch dissolved in 3 TB water) to create a sealing paste.
  9. Lay one egg roll wrapper on a clean surface with a corner pointing toward you, keeping the remaining wrappers covered with a damp towel.
  10. Place a portion of the filling in a line diagonally across the bottom corner of the wrapper.
  11. Fold the bottom corner over the filling, then fold in the side corners to create a rectangle.
  12. Brush the top corner with the cornstarch paste and roll up tightly to seal. Repeat with remaining wrappers and filling.
  13. Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
  14. Fry egg rolls in small batches, turning occasionally, for about 4 minutes, or until golden brown and crispy.
  15. Transfer fried egg rolls to paper towels to drain excess oil. Serve warm.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 70.4kcal
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.7g4%
Cholesterol 7.5mg3%
Sodium 29.4mg2%
Total Carbohydrate 6.0g2%
Dietary Fiber 2.7g11%
Sugars 3.0g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg rolls, chinese cuisine, roast pork, shrimp, cabbage, appetizer, deep fried, crispy, party food, seafood, stir fry, bean sprouts, ginger, scallions, napa cabbage, homemade, comfort food, dinner, snack, filling
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