shrimp and pork eggrolls
(1 rating)
these are a little different then what most people are use to, but they are very good. I have had this recipe for forever, it is a recipe from a chinese restraunt that my parents would order from some 50 yrs ago. They were made fresh everyday, we grew up with these and even helped in the restraunt to make them. We are old family friends and now even family.
(1 rating)
yield
serving(s)
prep time
2 Hr
cook time
5 Min
method
Deep Fry
Ingredients For shrimp and pork eggrolls
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2 lbshrimp, cleaned , deveined, and chopped, or you can use pre cooked
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2 lbpork cooked and diced
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1 bunchnappa cabbage chopped
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1 bunchbok choy chopped
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1large bag chow mein noodles
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1 cpeanut butter
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sprinkle of salt
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sprinkle of accent
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egg roll wrappers
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lard for frying (it does make a difference in flavor and texture)
How To Make shrimp and pork eggrolls
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1(I usually have my shrimp and pork cooked beforehand, I usually just stir fry it quickly with some garlic and green onion.)
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2In a large bowl , mix everything together.
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3fill wraps with filling, seal with a touch of water.
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4Heat lard in deep fryer to 350* fry egg rolls till golden brown. Drain and let cool a bit , serve with hot mustard and or sweet sauce
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5you can add a little green onion to these if you like. I make several batches and freeze them, then when we want I pull them out of the freezer to thaw for a bit then fry them up. I can't actually tell you how many this makes because that depends on how you fill them. Hope you like them as much as we do 8]
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