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Pork And Shrimp Filled Egg Rolls Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, H, C, P
    MineralsCopper, Natrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 lb Ground pork

    2. 1 ea Garlic clove, minced

    3. 1 tb Cooking oil

    4. 2 c Bok choy, finely chopped

    5. 1 c Fresh mushrooms, chopped

    6. 1/2 c Onion, finely chopped

    7. 1/2 c Celery, finely chopped

    8. 1/2 c Water chestnuts, chopped

    9. 1/4 c Carrots, shredded

    10. 1 cn

    11. 4 1/2 oz shrimp

    12. 1 ea Egg, beaten

    13. 2 tb Soy sauce

    14. 1 tb Dry sherry

    15. 1/2 ts Sugar

    16. 1/4 ts Salt

    17. 40 ea Wonton or 6 egg roll skins

    18. Cooking oil for deep frying

    Instructions Jump to Ingredients ↑

    1. In skillet, stir-fry pork and garlic quickly in 1 T hot oil until meat is browned.

    2. Drain off fat.

    3. Add vegetables; stir-fry 2-3 minutes more.

    4. Drain shrimp and chop.

    5. In bowl, combine shrimp, pork-vegetable mixture, egg, soy sauce, sherry, sugar and salt.

    6. Cool slightly.

    7. Wrap wontons using directions on package or wrap egg rolls.

    8. Fry a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown.

    9. Use a slotted spoon to remove.

    10. Drain on paper toweling.

    11. Serve warm with one or two sauces.

    12. Makes 40 wontons or 6 egg rolls.

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