Egg Rolls - Pork & Shrimp
By á-162080
Rate this recipe
4.4/5
(11 Votes)
Ingredients
- 1/4 lbs ground pork
- 1/2 can (small) canned shrimp
- 1-8.5oz can bamboo shoots, drained & rinsed
- 1/2 cup shiitake mushrooms
- 4 medium green onions
- 3 cups shredded cabbage
Details
Adapted from cdn.wideopenspaces.com
Preparation
Step 1
Saute pork in a little oil, add shrimp.
Remove from pan/wok and drain some of the fat
Stir fry all vegetables until they are tender.
Add mixture of:
2 tbsp soy sauce
1 teas cornstarch
1 teas 5 spice powder
1 teas salt
1/2 teas sugar
Stir fry until thickened and clear
Fill egg rolls
Use beaten egg on edges to seal.
Deep fry seam side down (You may need to use something to hold them down for a bit)
Finished when golden brown
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