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    You are in: Home / Recipes / Pork/Shrimp Egg Rolls Recipe
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    Pork/Shrimp Egg Rolls

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Chef #1264121's Note:

    Found in a 1969 chinese cookbook published by Time/Life books. Of all the egg rolls I've ever had in Chinese restaurants or made myself these are my absolute favorite. Although the recipe is entitled "Pork/Shrimp", chicken works great as well (or any combination of the 3 or any of the 3 alone). Though I've never tried it, I think leaving out the meat would make super vegetarian egg rolls as well.

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    Serves: 4


    egg rolls

    Units: US | Metric


    1. 1
      Dice meat and/or shrimp. Heat 1 tbs vegetable oil over high in a skillet. Stir fry pork 2 minutes or until not reddish. Add soy sauce, rice wine, sugar, shrimp mushrooms. Stir fry another minute. Remove from pan and set aside in a bowl.
    2. 2
      Heat 2 tbs vegetable oil in pan. Add celery and stir fry for 5 minutes. Add salt and bean sprouts and mix. Add pork/shrimp mixture. Stir together and cook over medium heat until liquid boils. There should be 2-3 tbs liquid remaining. If more, remove some.
    3. 3
      Combine corn starch with 2 tbs of water or broth. Add to meat/veggies. Stir and cook until liquid thickens and glazes ingredients.
    4. 4
      Fill egg roll wrappers with filling (about 1-2 tbs per wrapper). Fold and seal with beaten egg.
    5. 5
      Deep fry (375 degrees F.) in small batches until golden brown (60-90seconds) drain on paper towel.

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    Nutritional Facts for Pork/Shrimp Egg Rolls

    Serving Size: 1 (331 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 338.8
    Calories from Fat 164
    Total Fat 18.2 g
    Saturated Fat 3.9 g
    Cholesterol 192.0 mg
    Sodium 1638.4 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 2.8 g
    Sugars 5.1 g
    Protein 33.6 g

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