Egg Rolls With Shrimp and Pork

My Go-To Egg Rolls: A Family Favorite

As a busy mom, finding time to cook delicious, home-cooked meals can be a challenge. But there are some recipes that are worth the effort, and these egg rolls are definitely one of them! I've been making this recipe for years, and it's become a staple in our house. What I love most is that they're incredibly versatile. They're perfect as a quick appetizer, a satisfying snack, or even a part of a larger Chinese-inspired meal. And the best part? They freeze beautifully, making them perfect for meal prepping.

The filling is packed with flavor – succulent pork, juicy shrimp, crisp celery, and earthy mushrooms all come together in a savory sauce. I use a combination of Chinese rice wine and soy sauce to give it that authentic Chinese taste. The wrappers are homemade, which adds another layer of deliciousness, but if you're short on time, store-bought wrappers work just as well. It's all about finding that balance between homemade goodness and practical time management.

My kids adore these egg rolls. They're easy to eat, fun to dip in various sauces, and always a crowd-pleaser. Honestly, I can't tell you how many times I've pulled out a batch from the freezer to have a quick and delicious family dinner. The beauty of this recipe lies in its adaptability. You can easily adjust the ingredients to your liking. Don’t have shrimp? No problem! Substitute with chicken or tofu. Want to add some extra veggies? Go for it! The possibilities are endless, and that's what makes it a go-to recipe in our home. Making these egg rolls is a family affair; the kids love helping with the assembling, and it's a great way for us to spend time together.

The crispy texture of the egg rolls is a testament to perfect deep-frying. The golden brown exterior gives way to a warm, flavorful filling that's both comforting and exciting. There is nothing more satisfying than biting into a freshly fried egg roll, and seeing the smiles on my children's faces is the best reward. I always make a big batch and freeze the extras, so we always have a delicious and comforting meal ready to go. Whether it's a busy weeknight or a casual weekend gathering, these egg rolls are always a hit.

This recipe is more than just a dish; it's a tradition. It's about creating memories, sharing meals with loved ones, and passing on a bit of culinary heritage. I hope you enjoy them as much as we do. This simple, yet delicious recipe has not only made our meals more exciting but has also become a key ingredient in our family's happiness. The convenience of freezing them is also a bonus, especially when we need a quick and easy dinner after a long day.

Making these egg rolls is a reminder that even the simplest meals can be extraordinary, filled with love and good times. And, with a little planning and preparation, even a busy mom can create delicious and unforgettable moments for her family

Step-by-step

• Prepare Ahead: Rinse the fresh bean sprouts in a pot of cold water and discard any husks that float to the surface. Drain and pat them dry with paper towels. Shell the shrimp. With a small, sharp knife, devein them by making a shallow incision down their backs and lifting out the black or white intestinal vein with the point of the knife. Using a cleaver or large knife, cut the shrimp into fine dice.
• To Make The Filling: Set a 12 inch wok or 10 inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke. Add the pork and stir-fry for 2 minutes, or until it loses its reddish color. Then add the wine, soy sauce, sugar, shrimp, and mushrooms, and stir-fry for another minute, or until the shrimp turn pink. Transfer the entire contents of the pan to a bowl and set aside.
• Pour the remaining 2 tablespoons of oil into the same wok or skillet, swirl it about in the pan and heat for 30 seconds, turning the heat down to moderate if the oil begins to smoke. Add the celery and stir-fry for 5 minutes, then add the salt and bean sprouts, and mix thoroughly together. Return the pork and shrimp mixture to the pan, and stir until all the ingredients are well combined. Cook over moderate heat, stirring constantly, until the liquid starts to boil. There should be about 2 or 3 tablespoons of liquid remaining in the pan. If there is more, spoon it out and discard it. Give the cornstarch mixture a quick stir to recombine it, and add it, stirring until the cooking liquids have thickened slightly and coated the mixture with a light glaze. Transfer the entire contents of the pan to a bowl and cool to room temperature before using.
• To Make The Wrappers: Sift the flour and salt into a large mixing bowl. With a large spoon or your hands, gradually combine the flour and salt with the water, mixing until a stiff dough is formed. Knead the dough in the bowl for 5 minutes, or until it is smooth, then cover the bowl with a dampened cloth and let it rest for 30 minutes. Turn the dough out on a lightly floured surface and firmly roll it out until it is no more than 1 1/16th inch thick. With a cookie cutter, pastry wheel or sharp knife, cut the dough into 7 inch squares. When you have finished, there should be 16 squares.
• To Assemble: For each egg roll, shape about 1/4 cup of filling with your hands into a cylinder about 4 inches long and an inch in diameter and place it diagonally across the center of a wrapper. Lift the lower triangular flap over the filling and tuck the point under it, leaving the upper point of the wrapper exposed. Bring each of the two small end flaps, one at a time, up to the top of the enclosed filling and press the points firmly down. Brush the upper and exposed triangle of dough with lightly beaten egg and then roll the wrapper into a neat package. The beaten egg will seal the edges and keep the wrapper intact. Place the filled egg rolls on a plate and cover them with a dry kitchen towel. If they must wait longer than about 30 minutes before being fried, cover them with plastic wrap and place them in the refrigerator.
• To Cook: Set a 12 inch wok or heavy deep-fryer over high heat, add 3 cups of oil and heat it until a haze forms above it or it reaches a temperature of 375 F. on a deep-frying thermometer. Place 5 or 6 egg rolls in the hot oil and deep-fry them for 3 to 4 minutes, or until they have become golden brown and are crisp. Transfer the egg rolls to a double thickness of paper towels and let the oil drain off while you deep-fry another batch of 5 or 6. Serve the rolls as soon as possible, arranged attractively on a large heated platter. If necessary, the egg rolls can be kept warm for an hour or so in a preheated 250 F. oven, or they can be reheated for about 10 minutes in a 450 F. oven.
• To Make Spring Rolls: Substitute 1 pound fresh, ready-made spring roll wrappers for the egg roll wrappers. Prepare the filling according to the recipe already given, then assemble the rolls and deep-fry them as described above. Because preparing spring-roll wrappers from scratch is so demanding and precise a culinary operation, even the fussiest Chinese cook prefers to use the ready-made variety.