PORK AND SHRIMP EGG ROLLS
When you go to an Asian function..usually you will be served egg rolls!! Egg rolls are so common at most Asian functions. I don’t think I have ever heard of anyone not liking egg rolls. They are very fast to wipe up and it tastes so GOOOOOD. I honestly can eat them hot or cold. The funny thing is….I like my egg rolls with KETCHUP!!! My kids love it with the sweet chili sauce. When I am having it as a main meal…I usually eat it in a vermicelli bowl with lots of veggies and DRENCH in spicy fish sauce. Sometimes when I am trying to cut back n carbs….I would wrap the egg roll in a big piece of lettuce with some herbs and dip in spicy fish sauce. I still remember …my mom used to make egg roll for us everytime we come back home to visit and she would send us off with a huge GALLON SIZE ziploc bag of frozen ones. How I would LOVE to have one of my mom’s egg rolls again.
When I am making egg rolls…I usually like to grind my own ground pork. I would pick up a piece of pork loin or pork shoulder from my local grocery store. I would go home and cut it into little pieces and throw it into my food processor. I find that many grocery stores doesn’t sell ground pork as much as they have ground beef.
INGREDIENTS:
1 pound ground pork
1 cup finely chopped raw shrimp (peeled and deveined)
1/2 cup finely chopped onion
1/2 cup grated or julienne carrots
1/4 cup finely chopped green onions
3 tablespoons fish sauce
2 egg beaten
1 teaspoon cracked black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 cup of bean thread glass noodle (soaked)
1 cup mushroom (soaked)
1 teaspoon sugar
FOR THE EGG ROLL:
1 (25 wrapper) package spring roll wrappers (found in the freezer section of asian market)
1 egg white , beaten (for dipping the corners of the egg roll)
vegetable oil for frying
Directions
Mix the ground pork, shrimp, onion, carrots, green onions, fish sauce, salt, garlic powder, sugar, pepper, glass noodle, mushroom and egg in a bowl until well combined.
Pull a wrapper off the stack. Place an egg roll wrapper on a work surface….in a diamond shape, a corner pointed towards you. Place 2 tablespoon of filling, horizontally on a third of egg roll wrapper that closest to you. Making sure to place some shrimps on top of filling. Brush top corner with egg white (this will help seal the wrapper). Now roll the corner closest to you over filling. Fold left and right corners toward center and continue rolling until you get to the corner. Lightly press to tightly seal and continue with remaining ingredients. Repeat the process with the remaining wrappers and filling until its all gone.
Heat the oil in a heavy pan or deep fryer at 375 degrees F (190 degrees C). Oil should be at least 2-3 inch deep. Checking the oil to see if its ready…by taking the ends of your chopstick….if you stick the chopstick into the oil and it creates some bubbles…then the oil is READY. Using a long pair of chopstick or tongs…place about 6-7 egg rolls in the HOT oil. ….making sure the pot is not crowned… turning the egg rolls once, until the egg rolls float and turn golden brown. Mine took about 6-8 minutes. This is depending on your stove (gas or electric) and what pan you use. I used an electric DEEP FRYER. Take them out and place them on a tray or plate that has been lines with PAPER TOWEL. This will catch all the excess oil. SERVE HOT.
ground pork
ground pork, carrots, onions
mushroom and glass noodle
egg roll mixture
Lay wrapper on a work surface in a diamond shape
mixture in the bottom 1/3 of the wrapper
Fold corner up
folding the 2 sides over –like an envelope
Sealing the corner with egg white
Ready to fry…I place them on a parchment paper so they don’t stick to each other and the platter. Remember to lay the seal edge DOWN.
You can eat it alone with dipping sauce or in a vermicelli noodle bowl.
SIDE NOTE:
To freeze egg rolls: Place egg rolls in a FREEZER ZIPLOC bag….in 1 single layer. Place ziploc bag laying down FLAT in the freezer. Freeze for up to three months.
