Egg Rolls and Spring Rolls (Great for the Freezer!)





  • 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.