• Crispy Egg Rolls

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    • 1 Tbsp. Soy sauce
    • 1 Tbsp. Sherry
    • 1 Tbsp. Peanut butter
    • 1/2 tsp Sugar
    • 8 ounce Grnd pork
    • 1/2 c. Mushrooms, minced
    • 1/2 c. Celery, minced
    • 1/3 c. Green onions, finely minced
    • 1/2 c. Bean sprouts
    • 3 c. Chinese cabbage, minced
    • 1 can (4.25 ounce) deveined shrimp, liquid removed
    • 1 can (8 ounce) water chestnuts, minced
    • 8 c. Vegetable oil
    • 15 x Egg roll wrappers
    • 2 Tbsp. Water plus 2 tsp. cornstarch


    1. In small bowl combine soy sauce, sherry, peanut butter and sugar. Set aside. Cook grnd pork till browned in stir-fry skillet. Remove pork, leaving drippings in skillet. Add in mushrooms, celery, green onions and bean sprouts to skillet and stir-fry 1 minute. Add in cabbage, shrimp and water chestnuts and stir-fry 2 min. Add in pork and soy sauce mix; heat till hot. Remove from skillet. Cold. Drain excess liquid. Preheat oil in stir-fry skillet to 375 degrees. While oil is heating, fill egg rolls. To fill, mound 1/4 c. filling near one wrapper corner. Fold bottom corner over filling, then fold over right and left corners. Roll over several times to enclose filling. To seal, brush sides and top of triangle with combined water and cornstarch mix. Add in a few egg rolls at a time to the warm oil and fry till golden brown, about 2-3 min. Drain. Serve warm.

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