Takeout-Style Shrimp & Pork Egg Rolls
featured in Quicker Than Delivery Egg Rolls
These egg rolls are the perfect way to satisfy your Chinese food cravings without leaving your kitchen. Filled with juicy shrimp, savory pork, and crispy vegetables, they're the ultimate finger food for any party or snack time.
Tasty Team
96% would make again
Under 30 minutes
Inspired by youtube.com
Under 30 minutes
Ingredients
for 15 servings
- 3.5 oz glass noodle (100 g), 1 package
- hot water, for soaking
- 2 cups shredded cabbage (200 g)
- 1 cup shredded carrots (110 g)
- ½ cup chopped scallions (50 g)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- ½ lb raw shrimp (225 g), peeled and deveined, chopped
- ½ lb ground pork (225 g)
- 12 wheat egg roll wrappers
- 1 tablespoon water, for sealing
- vegetable oil, for frying
Nutrition Info
- Calories 165
- Fat 6g
- Carbs 18g
- Fiber 1g
- Sugar 1g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
- In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
- Then, fold in the chopped shrimp and ground pork until just incorporated.
- Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
- Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F (160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
- Enjoy!
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Inspired by youtube.com