Pork and Shrimp Egg Rolls
Crispy, golden, and bursting with bold flavors, these Pork and Shrimp Egg Rolls are a perfect fusion of savory goodness and satisfying crunch. Stuffed with a delectable mix of juicy ground pork, succulent shrimp, and vibrant vegetables like shredded carrots, cabbage, and green onions, these homemade egg rolls deliver an authentic taste of your favorite takeout, right from your own kitchen. Seasoned with soy sauce, oyster sauce, and sesame oil, the filling is perfectly balanced and packed with umami. Wrapped in flaky egg roll wrappers and fried to perfection, these irresistible appetizers are best served hot with a side of sweet chili sauce or soy dipping sauce. With just 30 minutes of prep time, they’re the ultimate crowd-pleaser for parties, gatherings, or a cozy night in. Perfect for fans of Asian-inspired dishes, these fried delights are sure to be a hit!
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Recipe Information
Ingredients
- 0.5 pound Ground pork
- 0.5 pound Shrimp (peeled, deveined, and finely chopped)
- 1 cup Carrot (shredded)
- 2 cups Cabbage (shredded)
- 2 stalks Green onions (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 20 pieces Egg roll wrappers
- 4 cups Vegetable oil (for frying)
- 1 piece Egg (beaten, for sealing wrappers)
Instructions
In a large mixing bowl, combine ground pork, chopped shrimp, shredded carrot, shredded cabbage, green onions, and minced garlic.
Add soy sauce, oyster sauce, sesame oil, salt, and black pepper to the mixture. Mix well with a spoon or your hands until fully combined.
Prepare a clean, flat work surface and lay out one egg roll wrapper. Place about 2 tablespoons of the filling mixture diagonally across the center of the wrapper.
Fold the corner closest to you over the filling, then fold the two sides toward the center. Roll the wrapper tightly to seal, brushing the edges with beaten egg to ensure it sticks.
Repeat the process until all wrappers are filled and sealed.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). To test if the oil is ready, drop a small piece of wrapper into the oil; it should sizzle and float to the top immediately.
Carefully lower 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crisp.
Remove the egg rolls with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
Repeat with the remaining egg rolls.
Serve hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.7 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 133 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
