Shanghai Spring Rolls (Or Egg Rolls)

Recipe by tgobbi
READY IN: 1hr 30mins


  • Filling
  • 14
    lb raw pork, shredded
  • 1
    raw chicken breast half, shredded
  • 12
    lb raw small shrimp or 1/2 lb shrimp, cut into small pieces
  • 12
    head cabbage, shredded
  • 8 -10
    dried Chinese mushrooms, soak in boiling water, stems removed & shredded
  • 3
    scallions, shredded
  • Sauce
  • 13
    cup chicken stock
  • 12
    tablespoon salt (to taste)
  • 3
    tablespoons dry sherry
  • 1
    tablespoon sugar
  • vegetable oil, to stir fry and deep fry
  • cornstarch, mixed with water to use as binder
  • 1
    tablespoon sesame oil
  • beaten egg
  • egg roll wraps or egg roll wrap


  • Use the highest flame for the stir frying process.
  • Stir fry pork in 2 T oil until no longer pink; add chicken& do the same thing.
  • Follow with shrimp.
  • Remove to a sieve.
  • Add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes.
  • Stir in sauce.
  • When it boils, thicken it with the binder.
  • Stir cooked meats back in, followed by sesame oil.
  • Set aside to drain and cool.
  • Assemble in skins using beaten egg to seal.
  • Deep fry at about 325°F until half cooked.
  • (Can be frozen at this point. Defrost before continuing).
  • When ready to serve, deep fry at 375 until golden brown and crisp.
  • Blot well on paper towels.