Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 pound ground pork

  3. 1/2 cup minced yellow onions

  4. 1 tablespoon chopped garlic

  5. 1 pound bok choy , shredded

  6. 1/2 pound medium shrimp, peeled, deveined and chopped

  7. 1 tablespoon dark sesame oil

  8. Soy sauce, to taste

  9. 1/4 cup sake

  10. 1 tablespoon sugar

  11. 1 pound fresh bean sprouts , washed and patted dry

  12. 1/4 cup green onions , green part only

  13. 20 (6-inch) egg roll wrappers

  14. 1 egg, beaten, for egg wash

  15. Oil, for frying

  16. Essence, recipe follows

  17. 1 1/4 cups Sweet and Sour Sauce, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat the fryer.

  2. In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the bok choy and shrimp . Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil , soy sauce , sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely.

  3. To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll , using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.

  4. Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season the egg rolls with Essence. Serve warm with the Sweet and Sour Sauce.


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