Roast Pork, Shrimp And Cabbage Egg Rolls

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.

Cooking Method: Boiling, Frying, Stewing, Stir Frying

Cuisine: Chinese

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 70.4

Dietary: 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

Peanut oil
Minced ginger
Minced scallions
Celery
Shredded Napa cabbage
Bean sprouts
Julienned Chinese roast pork
Diced shelled and deveined shrimp
Chicken stock
Sugar
Cornstarch dissolved in 1 tablespoon water
Sesame oil
Boiling water
Cornstarch dissolved in 3 tablespoons water

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

Read it online: https://www.chefs-mate.com/recipe/roast-pork-shrimp-and-cabbage-egg-rolls/