7 - 8

Shrimp and Pork Egg Rolls

Date: October 16, 2013 Author: Judy Albrecht Categories: 7 - 8, 9 - 12, News 0

6 cups shredded cabbage
6 cups finely chopped celery
2 Tablespoons oil
1 pound ground pork
1 cup chopped green onions
1 cup chopped cooked shrimp
2 Tablespoons soy sauce
1 Tablespoon sesame oil (optional)
1/2 teaspoon pepper
Salt to taste
1 package egg roll skins
1 egg white

In a large pot combine cabbage, celery and enough water to cover ingredients. Bring to a boil, cook about 5 minutes or until tender. Drain in colander; cool, press vegetables against side of colander to extract liquid. Vegetables should look dry. In a large skillet heat oil until very hot but not smoking. stir fry pork breaking up the meat with spoon, about 5 minutes or until meat loses pinkness. Add green onions, stir fry i minute. Remove skillet from heat. Stir in vegetables, shrimps, soy sauce, salt and pepper. Mix well and set aside to cool. To assemble: with one corner of egg roll skin pointing toward you Place 1/2 cup filling slightly below center. Fold up bottom corner to cover filling then fold over left and right corners. Firmly roll skin away from you, brush with egg white and press to seal like an envelope flap. making sure that the filling is securely wrapped. In deep fat fryer or large sauce pan heat 4 cups oil to 375°. Add 3 egg rolls at a time and fry until crisp and golden. remove with a slotted spoon or tongs, drain on paper towel. Serve with sweet sour sauce or hot mustard.

We didn’t use shrimp in our egg rolls this week… And Toshiko added her secret ingredient (peanut butter) to the recipe… Both classes had the recipe with peanut butter and without. They will let you know their preference when you cook these at home. Also Toshiko said that she uses cornstarch and water as the sealer for the egg rolls. I didn’t have any at our kitchen so we did not use that method.

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