Total Time
Prep 15 mins
Cook 45 mins

This recipe was taken from a Williams-sonoma catalog. Stuffed with shrimp and pork, they are basically the only egg rolls I will eat. They are great dipped in plum sauce, or with just plain soy sauce

Ingredients Nutrition


  1. Break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions.
  2. Combine all ingredients thoroughly.
  3. Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.
  4. Deep-Fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes.
  5. Drain on paper towels & serve.
  6. (if you need to reheat them, be sure to do it in the oven or toaster oven because they get rubbery in the microwave.).
Most Helpful

There will be no more take-out egg rolls at my dinner table; these were easy to make & oh so good! I followed the recipe with a couple of minor modifications - I used bean sprouts as I couldn't find the noodles in my local market and I added some button mushrooms (finely chopped) that were left from another dish. Thank you SuperSpike for posting this winning recipe!

CountryLady January 18, 2006