Made This Recipe? Add Your Photo

Total Time
45mins
Prep 30 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  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. 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. Combine corn starch with 2 tbs of water or broth. Add to meat/veggies. Stir and cook until liquid thickens and glazes ingredients.
  4. Fill egg roll wrappers with filling (about 1-2 tbs per wrapper). Fold and seal with beaten egg.
  5. Deep fry (375 degrees F.) in small batches until golden brown (60-90seconds) drain on paper towel.