Egg Rolls and Spring Rolls (Great for the Freezer!)
photo by Chef 7 Cherry
- Ready In:
- 1hr
- Ingredients:
- 25
- Serves:
-
30
ingredients
- 2 (1814.36 g) package egg roll wraps
- 340.19 g ground pork
- 113.39 g shrimp, fresh or 113.39 g frozen shrimp
- 473.18 ml bean sprouts, fresh
- 709.77 ml cabbage, shredded
- 118.29 ml carrot, shredded
- 118.29 ml mushroom, chopped
- 118.29 ml onion, chopped
- oil
- 1 egg yolk, beaten
-
Seasoning for Meat
- 1 egg
- 2.46 ml gingerroot, chopped
- 29.58 ml sherry wine
- 14.79 ml soy sauce
- 4.92 ml salt
- 4.92 ml sugar
- 14.79 ml sesame oil or 14.79 ml cooking oil
-
Seasoning for Vegetables
- 9.85 ml salt
- 2.46 ml sugar
- 14.79 ml soy sauce
- 29.58 ml sesame oil or 29.58 ml cooking oil
-
Seasoning for Shrimp
- 14.79 ml sherry wine
- 2.46 ml salt
- 2.46 ml pepper
- 4.92 ml cornstarch
directions
- Marinate meat with seasoning; set aside.
- Marinate shrimp with seasoing; set aside. (there is no time listed for marinating. I just mix the marinades and meat/shrimp in the morning, put them in the fridge and take them out that evening when I'm ready to cook.).
- Saute all vegetables in 2 tablespoons oil over high heat in the following order: cabbage, carrots, mushrooms, yellow onion and bean sprouts. (there is no time listed - I saute the cabbage for a minute or 2, then add the carrots, etc.).
- Add seasoning for vegetables; toss to coat.
- Stir-fry pork om 2 Tablespoons oil over high heat for 2-3 minutes; add shrimp.
- Toss quickly for another minute.
- Remove from heat.
- In a large bowl, mix vegetables, pork and shrimp well. This is the filling for the egg rolls.
-
To Assemble:
- Lay egg roll skin shiny side up. Spoon 1 1/2 Tablespoons filling in a corner in a sausage shape. (We like fat egg rolls so use more filling than this - if you do also, be aware that you will end up with less egg rolls!).
- Fold corner of skin over the filling until just covered. Turn again to enclose filling, forming a cylinder.
- Moisten left and right corners with beaten egg yolk of an egg, or paint entirely around the remaining edges.
- Roll into a complete cylinder shape. Press firmly to seal.
-
To freeze:
- Deep fry in 375 degree oil until lightly browned, cool completely. Place in Zip-lock freezer bag; seal tightly and freeze.
- Thawed rolls can be reheated at 300 degrees - I'm sorry but there's not a time given! I think I usually warm them from 15 - 20 minutes, but I can't promise that's the perfect timing).
-
To Cook and Serve:
- Place egg rolls in hot oil for 3-4 minutes or until golden brown and crisp.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
SweetDivaMJ
Orange Park, Florida
Christian. Mother. Daughter. Runner. Friend. A chef and a baker when so inspired. Healthy and clean eating most days, but not always. We're only human, after all..... ;)