Don’t be intimidated — egg rolls are so easy to make. If you want low carb, skip the wrappers and enjoy in a bowl. Serve with duck sauce or peach jam mixed with hot pepper jelly.
Course Appetizer, Fun Food!, Main Course
Cuisine Asian, Chinese
Keyword Asian, egg rolls, pork, shrimp, wraps
Author Wendy Perry
Ingredients
Cornstarch Slurry
2tablespoonssoy sauce
1tablespooncornstarch
1tablespoonmolasses
2-3tablespoonswater
Egg Roll Filling
2tablespoonsoil
2poundsground pork, cooked and crumbled
6cupsshredded cabbage
2cupsshredded carrots
2bunchesgreen onions,chopped
2stalkscelery,finely diced
1-2poundssmall shrimp (cooked)*
2tablespoonssesame oil
3-4tablespoonseverything bagel mix
Wrap & Roll
1packageegg roll wrappers
1egg, beaten with 1 tablespoon water
cooking oil for frying (peanut preferred)
Instructions
Whisk the cornstarch mix together. Set aside.
Heat oil to medium high in wok or large heavy pot.
Add cooked pork and stir with garlic for a minute. Add cabbage, carrots, onion and celery. Cook about 3 minutes, stirring until crisp-tender. Throw in the shrimp, sesame oil and everything bagel mix. Give the cornstarch mix a stir and pour it in, stirring to glaze mixture.
Set aside to cool.
To wrap, place wrappers with one corner pointing towards you. Put 2 tablespoons of filling across wrapper. Fold bottom corner over filling; fold 2 sides in; then roll to close. Brush edges with egg wash to seal. Fry in medium hot oil until crisp brown, about 3 minutes.
Notes
*I prefer to use large/jumbo shrimp from NC coast. I cook then chop into smaller pieces to stir into the mixture. They have a more pronounced flavor to me than smaller shrimp. Just be sure to cook first...I do that quickly in the microwave... just a couple of minutes, depending on size and how many shrimp.