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Imperial Egg Rolls

Imperial Egg Rolls created by CountryLady

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

Ready In:
1hr
Yields:
Units:

ingredients

directions

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

@SuperSpike
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@SuperSpike
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"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"
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  1. CountryLady
    Imperial Egg Rolls Created by CountryLady
    Reply
  2. CountryLady
    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!
    Reply
  3. SuperSpike
    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
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