Pork & Shrimp Egg Rolls

Egg rolls, a popular appetizer in Chinese cuisine, have a rich history. Originating from southern China, they were created during the Tang Dynasty. Initially known as “Spring Rolls” they featured thin wheat wrappers filled with vegetables and meats.  Now you can try to recreate these tasty snacks at home! Adjust ingredients per dietary needs.
Ingredients Instructions

Ingredients

Serves About 20
2 tbsp (30 ml) vegetable or grapeseed oil
1 tbsp (15 ml) minced ginger
3 cloves garlic, minced
16 oz (450 g) ground pork
3 cups (750 ml) shredded Napa cabbage
1 carrot, grated
1 × 10.5 oz (300 g) bag prawns, raw, minced
1 tsp (5 ml) sugar
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
½ tsp (2.5 ml) white pepper
1 egg
20 egg roll sheets
4 cups (1 L) vegetable or canola frying oil
DIPPING SAUCE
¼ cup (60 ml) sweet Thai chili sauce
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sriracha
1 tsp (5 ml) sesame oil
1 green onion, sliced

Instructions

  1. In a large skillet on medium-high heat, heat oil. Add ginger and garlic and sauté for 1 minute. Add pork and cook for 5 minutes, using a wooden spoon to gently break apart. Add cabbage and carrot. Sauté for another 5 to 7 minutes until everything is cooked and softened.
  2. Add prawns, sugar, soy sauce, sesame oil and white pepper. Cook another 3 minutes until prawns are cooked. Set aside and allow to cool completely.
  3. In a small mixing bowl, whisk egg with 2 tbsp (30 ml) water.
  4. On a clean, dry surface, lay out a few egg roll sheets side by side. Place 2 tbsp (30 ml) of filling in centre of egg roll sheets to form a line. Using a pastry brush or your finger, brush egg mixture onto edges of egg roll sheets. Fold bottom point over filling towards top point. Fold both side points in towards centre. Roll bottom square to top point. Set aside and continue with remaining egg roll sheets and filling.
  5. In a large saucepan, heat oil to 350 F (175 C). Place a few spring rolls in oil at a time. Fry for 3 minutes or until golden brown and crispy. Transfer onto a clean piece of paper towel and allow to cool slightly. Repeat this step until all spring rolls are fried.
  6. To make Dipping Sauce, in a small bowl, mix sweet Thai chili sauce, soy sauce, sriracha and sesame oil. Serve alongside spring rolls and garnish with green onions.
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