Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Package egg roll skins

  2. Egg beaten

  3. Enough oil to deep-fry

  4. 1 cup 62g / 2 1/5oz Diced roast pork

  5. 1/2 cup 73g / 2.6oz Cooked and diced shrimp

  6. 1/4 cup 59ml Water chestnuts

  7. 1/4 cup 59ml Shredded bamboo shoots

  8. 2 cups 320g / 11oz Chopped bean sprouts - fresh

  9. 2 Green onion - finely chopped

  10. 4 Fresh mushroom chopped

  11. 1/2 teaspoon 2 1/2ml Sugar

  12. 2 tablespoons 30ml Soy sauce

  13. 1 tablespoon 15ml Sesame oil

  14. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly.

  2. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes.

  3. Add meat, shrimp, green onion, salt and pepper, soy sauce and sugar. Remove from heat and set aside to cool.

  4. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in.

  5. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet.

  6. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.


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