Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Peanut oil

  2. 1 tablespoon 15ml Minced ginger

  3. 3/4 cup 69g / 2.4oz Minced scallions

  4. 2 Celery stalks

  5. 4 cups 948ml Shredded napa cabbage

  6. 1/2 cup 80g / 2.8oz Bean sprouts

  7. 1/2 cup 31g / 1.1oz Julienned Chinese roast pork

  8. 1/2 cup 73g / 2.6oz Diced shelled and deveined shrimp

  9. 1/2 cup 118ml Chicken stock

  10. 1/2 teaspoon 2 1/2ml Sugar - (up to 1)

  11. 1 teaspoon 5ml Cornstarch dissolved in

  12. 1 tablespoon water

  13. 1 tablespoon 15ml Sesame oil Salt and freshly ground black pepper to taste For The Paste

  14. 1 cup 237ml Boiling water

  15. 2 tablespoons 30ml Cornstarch dissolved in

  16. 3 tablespoons water

  17. 12 Egg roll wrappers Vegetable oil for deep frying

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a wok set over moderately high heat, heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste. In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture. Have ready 12 egg roll wrappers under dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers. Have oil heated to 350F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.


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