Pork and Shrimp Egg Rolls
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
30 eggrolls
- Serves:
- 30
ingredients
- 1 1⁄2 lbs pork loin
- 1⁄2 lb cooked shrimp, chopped
- 1 bunch green onion, chopped
- 4 cups napa cabbage, shredded
- 1 cup water chestnut, chopped
- 2 (16 ounce) packages egg roll wraps
- 1⁄4 cup chicken broth
- 1⁄4 cup low sodium soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons fresh ginger, grated
- 1 tablespoon ground black pepper
directions
- Brown pork.
- mix with next 4 ingredients.
- in separate bowl mix chicken broth, soy sauce, sesame oil, ginger and pepper.
- pour over pork mixture and mix well.
- put appproximately 1/4 cup on each egg roll wrapper and roll.
- these can either be fryed or brush lightly with oil and bake in oven till brown and crisply.
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Reviews
-
I just used shrimp in these and omitted the pork. The filling was fabulous! I cheated and used a bag of coleslaw mix rather than shredding my own cabbage. I thought the seasonings were perfect and the cooking method gave the filling just the right consistency. My kids thought they were fabulous baked. I cooked them at 425 for 12 minutes for the first batch. The second batch I cooked about 14 minutes - turning after 7 minutes. I personally missed the light crispness that frying gives the egg rolls. They ARE healthier, easier, etc... this was and since my family enjoyed them I will be making them again. One note - I think 1 tablespoon of pepper must be a mistake. I used less than 1 teaspoon and they had a good bite to them. I think 1 tablespoon would be overpowering. Thanks for sharing!
RECIPE SUBMITTED BY
Live in Omaha Ne with Husband and 3 daughters. Work for Union Pacific RR. Try to cook in what little spare time i have anymore