(Recipe adapted from Nasoya Egg Roll Wrappers)
For as long as I can remember, my grandma has been making these delicious homemade egg rolls. They are great for a large event with family or a special occasion with friends because this recipe tends to have a high yield. Although this recipe can be time consuming, many hands make for light work! Grab your family and friends, and have some fun in the kitchen!
Yield: 26 egg rolls
Time: 1 hour 30 minutes
Ingredients for Egg Rolls:
-1 lb of ground pork
-1 lb of shrimp
-1 package of Nasoya egg roll wraps
-2 cups of cabbage, finely chopped
-1/4 lb bean sprouts
-1/2 cup carrot, finely chopped
-3 green onions, finely chopped
-2 tbsp oyster sauce
-3 stalks of celery
-3 mushrooms
-2 cloves of garlic
-2 bottles of canola oil for frying
– 1 can of bean sprouts
Sealing Paste Ingredients:
-3 tbsp of corn starch
-1/4 cup of water
How to Make Egg Roll Filling:
1. Place ground pork in a skillet
2. Chop celery, garlic, and mushrooms finely (or use food processor), then place mixture in pan with pork
3. While pork and vegetables are cooking, boil bean sprouts
4. Once pork and vegetables are fully cooked, drain and place in big mixing bowl
5. After bean sprouts are cooked, place in mixing bowl with other ingredients
6. Chop cabbage finely or use food processor, then place in mixing bowl
7. Finely chop pound of shrimp, boil and place in mixing bowl
How to Fold your Egg Rolls:
1. Lay wrap down in diamond shape, with corners at the top and facing you
2. Place contents in the center of the wrap
3. Before folding egg rolls, make a mixture of 3 tbsp of corn starch and 1/4 cup of water to make a paste, use this mixture to seal the egg roll when you fold – I place a little bit of the mixture on each corner
4. Fold bottom corner over filling
5. Fold both sides to the left and right in the center
6. Roll the packet forward like you are using a rolling pin
7. Stick the last corner to the egg roll with the paste
7. Make sure egg roll is wrapped tight so contents don’t fall out while frying
How to Fry your Egg Rolls:
1. Heat your canola oil to medium-high heat; you want to make sure that you have enough oil in your pan or fryer to completely submerge the egg rolls as they cook
2. Once oil is hot, place egg rolls in fryer. Keep your eyes on the egg rolls at all times
3. Cook egg rolls until they are crispy and golden brown
Notes:
-I love paring these egg rolls with duck sauce
-You can also bake the egg rolls in the oven. If you do so, use non-stick cooking spray on your baking sheet or pan
-You can use frozen shrimp and pork, but I usually make it with fresh ingredients
-You can choose to boil your chopped cabbage or not. Sometimes my grandma does, sometimes she doesn’t. Leave this step up for personal preference
If you liked these savory egg rolls, try these scrumptious Nutella dessert egg rolls here!