shanghai-style egg rolls
(2 ratings)
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I first had these while helping one of our chef instructors teach a Kitchens With A Mission cooking class. * I prefer to cook the ground pork before mixing it with the rest of the ingredients.
(2 ratings)
yield
serving(s)
Ingredients For shanghai-style egg rolls
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8 ozground pork
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8 ozminced shrimp
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3/4 cdiced water chestnuts
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1 mdcarrot, julienned
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3 clovegarlic, minced
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1green onion, thinly sliced
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1 tspsoy sauce
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1/2 tspsalt
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1 tspfresh ground black pepper
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15egg roll wrappers
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oil for deep frying
- DIPPING SAUCE
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1/2 cwater
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1/2 crice wine vinegar
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4 Tbspgranulated sugar
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1/4 tspsalt
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1/4 tspchinese hot sauce (like sriracha)
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4 slicefresh ginger
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3 Tbspketchup or chili sauce
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2 tspcorn starch
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4 tspcold water
How To Make shanghai-style egg rolls
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1In a medium bowl, mix all of the egg roll ingredients together. Place a heaping tablespoon of the mixture near the edge of the egg roll wrapper. Fold the sides over the filling, then roll up tightly sealing the ends with a few drops of water. Make the rest of the rolls in the same way until all the filling is used up.
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2Heat the oil for deep frying to 350°F. or until a cube of dry bread added to the oil browns in about 30-45 seconds. Add the rolls, a few at a time, and fry until golden brown and crisp. Drain on paper towels. Serve with the Dipping Sauce.
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3DIPPING SAUCE: In a medium saucepan, combine the first 7 ingredients. Bring to a simmer. Combine the cornstarch and cold water (to make a slurry); add to the sauce to thicken. Simmer for 2 minutes more. Pour into a condiment bowl and serve.
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