Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 cup finely chopped pork

  3. 1 cup coarsely chopped shrimp

  4. 1/4 cup chicken broth

  5. 1 tablespoon dry sherry

  6. 1 1/2 teaspoons soy sauce

  7. 1 1/2 teaspoons granulated sugar

  8. 1 1/2 teaspoons salt

  9. 1/4 teaspoon garlic powder

  10. 2 teaspoons cornstarch mixed with

  11. 2 teaspoons water

  12. 1/4 cup finely chopped green onions

  13. 1 cup finely chopped celery

  14. 1/2 cup finely chopped water chestnuts

  15. 1/4 cup finely chopped fresh bean sprouts

  16. 1 package egg roll wrappers

Instructions Jump to Ingredients ↑

  1. In a large skillet, heat oil. Add pork and stir fry until no longer pink. Add shrimp. Continue cooking and stirring for 1 minute. Remove to bowl. To skillet, add chicken broth, sherry, soy sauce, sugar, salt, garlic powder, and stir until boiling. Add cornstarch mixture stir until thickened. Return the pork and shrimp to the skillet and stir in green onions. Remove from heat and return mixture to bowl. Add celery, water chestnuts and bean sprouts. Drain excess liquid. Place 2 tablespoons mixture on each egg roll wrapper. Tuck in open end under filling and roll up, folding edges in. Fry in hot oil until crisp and golden brown.


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