Pork and Shrimp Egg Rolls Recipe & Video - Seonkyoung Longest (2024)

AppetizersRecipes

April 8, 2016

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Hi guys!

The weather is already getting hot in California! I love spring and summer, so I’m fully enjoying this beautiful weather,

flowers and nature lately going walk with my 2 little boys (my dogs, Smokey and Bandit) every day after breakfast or lunch. 🙂

I’ve received a lot of egg rolls, spring rolls and lumpia recipes from you guys and thank you so much for requesting! You guys are truly my inspirations!!! So today, I’m sharing Pork and Shrimp Egg Rolls! Spring roll and lumpia recipes will come shortly too, can’t wait to share all of them with you so you can choose your favorite style of egg roll for your taste and for your friends and family.

I personally love thin skin egg rolls, but for this recipe I used classic egg roll wrapper, which is thicker and chewier since this recipe is focused onAmerican Chinesestyle.So if you prefer different egg roll wrapper or you can find only one kind of egg roll wrapper, you can use it.

Hope you guys give this recipe a try one day, it is a fun recipe to make with your family and friends! 🙂

Pork and Shrimp Egg Rolls

★★★★★5 from 2 reviews

Author: Seonkyoung Longest
Total Time: 45 mins
Yield: 12 to 14 egg rolls 1x

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Description

Ingredients

Scale

4 oz ground pork
1 tsp soy sauce
1 tsp rice wine
1/4 tsp white pepper
3 tsp cooking oil, divided
3 cloves garlic, chopped
1 tsp chopped ginger
8 oz green cabbage, thinly slice or shredded
4 oz carrot, julienned
1 tsp salt
2 to 3 green onions, chopped
2 oz bamboo shoots, julienned
4 oz. beansprouts, roughly cut
24 to 26 peeled and deveined 41/50 or 51/60 shrimps
12 to 14 egg roll wrappers
Frying oil

For the Cornstarch Water

1 Tbs cornstarch
4 Tbs cold water

Cook ModePrevent your screen from going dark

Instructions

Combine ground pork, soy sauce, rice wine and white pepper, set aside.
Heat a wok over hight heat; add 1 tsp oil and pork, cook for 1 to 2 minutes. Keep breaking down pork with a wooden spoon or specula to small pieces. Remove from heat and place into a large mixing bowl.
Into same wok, add 2 tsp of remaining oil along with chopped garlic and ginger. Stir fry until you can smell the fragrance, about 30 seconds to 1 minute.
Stir in cabbage, carrots and salt; Stir fry all together until vegetables are soft but still have crunch bite, about 1 to 2 minute. Remove from heat and add into large mixing bowl with pork along with green onions, bamboo shoots, and beansprouts. Toss everything together. Let filling to cool so it will be easier to handle.
Combine cornstarch with water in a small mixing bowl. (You can use beat egg instead)
Place a egg roll wrapper on a work surface as diamond shape, a conner pointed toward you. Place 2 to 3 Tbs amount of filling, horizontally on a third of egg roll wrapper that close to you. Place 2 shrimps on top of filling. Brush top conner with cornstarch water.
Roll a corner closest to you over filling. Fold left and right corners toward center and continue rolling until it’s closed. lightly press to tightly seal and continue with remaining ingredients. You will make 12 to 14 egg rolls.
If you want to freeze egg rolls, you can freeze it now, please see the note for how to freeze egg rolls. Heat frying oil to 350 to 370 degrees. (oil should be at least 1 1/2 to 2 inch deep)
Fry egg rolls until golden brown on all sides, about 3 minutes. Using tongs or long chopsticks to turn them. Remove from oil and place on a paper towel lined plate or a rack. Serve when cool enough to eat with your favorite egg roll dipping sauce.

Notes

To freeze egg rolls: Place egg rolls on a a baking sheet as one layer. Make sure none of the egg rolls are touching or they will stick together. Freeze them for about 2 to 3 hours or and now you can put them together into a freezer safe ziplock bag and place bag into freezer. freeze for up to three months.

Prep Time: 30 mins
Cook Time: 15 mins

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31 comments

Christian VApril 8, 2016 at 7:30 pm

I love the recipes that you showed us on shrimp egg role on Factbook, I’m going to have to try it really soon.I love how simple it looks to make, and my mouth was watering when you were eating them.

SeonkyoungApril 13, 2016 at 7:00 pm

Hi Christian, So glad you are following me on Facebook as well! 🙂 Hope you give this recipe a try very soon!!

Sandra MenApril 8, 2016 at 10:07 pm

What kind of eggroll wrapper is this?

SeonkyoungApril 13, 2016 at 6:59 pm

I don’t think I understood your Q. I understand there are lots of different types of wrappers, and what I used is uncooked, square, regular wheat flour egg roll wrapper.

Sandra MenApril 13, 2016 at 7:16 pm

Oh, I was just wondering what was the brand name?

Thanks

PFebruary 6, 2017 at 10:27 pm

Hey SL, I would love to know what brand you use also..thx

CaryJanuary 1, 2018 at 2:02 am

She showed the package in the video. Nasoya Egg Roll Wraps… Google it.

LynApril 9, 2016 at 12:16 am

This looks wonderful…one question…when you chop fresh ginger…it looks like you don’t peel skin off first….is this true?

SeonkyoungApril 13, 2016 at 6:57 pm

Hello Lyn, You saw it right. I did’t peel the skin off, just washed them really well. I do some times, but mostly I leave it. The skin has also very nice flavor as well.

Rose FentonApril 9, 2016 at 12:53 am

Hi Seonkyoung,
Thanks for the new twist in making egg roll. I do mine the lazy way just adding frozen mixed veggies so I can make them slender in size. From now on will do fresh veggies plus shrimps. They really look good and very fresh.

Maybe next time show us how to “Pao Shio”???? I think this is steam white bun with either sweet or savoury filling. What about dessert? Asian at Home way.

My last question I promise: What is KIMCHI? Thanks again……

Best regard,
Rose

SeonkyoungApril 13, 2016 at 6:54 pm

Hi Rose, thank you for your suggestions. I’ve always loved savory dishes not so much of sweets. That’s why I don’t have a lot of sweet dessert recipes. lol I’ve been trying to create more dessert recipes, so please tune in!
Kimchi is Korean fermented vegetables. It’s very historical because the kimchi invented by Koreans hundred and thousand years ago when we didn’t have refrigerator and wanting to keep eating vegetables during the winter time. Now kimchi became huge part of Korean cuisine. We eat rice every day/meal so as kimchi. Hope this helps!

Sheri HortonApril 26, 2016 at 6:28 pm

Hi I love your recipes I am going to try all of them when I am able to get the things that are needed, You make it all look so easy also. Please keep Sharing. I believe I started to follow you on Facebook

SeonkyoungApril 26, 2016 at 10:15 pm

Hello Sheri! Thank you for your love and support!! 😀

Marites GarciaMay 16, 2016 at 2:14 pm

What brand of rice wine do you use?

SeonkyoungMay 23, 2016 at 5:28 pm

for this recipe and other chinese recipe, I use this one: http://amzn.to/1YSqnET

KarenAugust 11, 2016 at 7:47 am

What kind of dipping sauce would you prefer?

SeonkyoungAugust 13, 2016 at 4:28 am

I like sweet chili sauce or soy sauce with vinegar. 🙂

Natalie KolbeckSeptember 21, 2016 at 1:17 pm

When using your frozen egg rolls do you put the frozen egg roll right in the hot oil or do you defrost first? If you use frozen do you still just cook it until all the sides are brown and that is enough to heat the frozen middle?

Natalie KolbeckSeptember 21, 2016 at 1:23 pm

What kind of oil do you use for frying?

SeonkyoungSeptember 26, 2016 at 3:46 pm

I use canola, vegetable or peanut oil. In this video I used canola. You can use any type of high smoking point oil that doesn’t have color or smell. 🙂

SachikoJanuary 19, 2017 at 3:00 am

Hello　Seonkyoung!

I was wondering what type of dipping sauce did you use for the recipe. We, Filipinos like to dip in vinegar with chili and diced onion.

SeonkyoungJanuary 24, 2017 at 1:19 am

I used sweet chili sauce, but you can really dip in any dipping sauce you like!

susanne yiMarch 3, 2018 at 10:39 pm

I plan to make this tonight, can’t wait. I love your videos and your so happy and beautiful. My children are half Korean and they love your dishes thank you so much for sharing. love Susanne yi from Arizona

SeonkyoungMarch 7, 2018 at 11:15 pm

That’s amazing Sunanne!! Hope you guys had fun making the egg rolls!!

Christina BarreraDecember 16, 2018 at 7:02 pm

Can these be frozen over night? And do you thaw prior to frying?

Len BuczekJanuary 15, 2020 at 8:15 am

Great recipe and instructions! I do have a question about freezing. Do you first fry the rolls and then freeze? If so, how do you re-heat? In oil or in oven? If you freeze them before frying, how do you do so? The reason that I’m asking is that I’ve made a batch and have frozen prior to cooking in oil…the egg roll rappers after thawing are more or less reduced to raw dough and are extremely difficult to handle. The usually tear open. Also, what’s the best method of packaging the rolls before freezing? Could someone please offer some suggestions? Thanks all!

SeonkyoungJanuary 29, 2020 at 10:14 am

Than you for your question, it is a very common question, pls check the bottom of the recipe in the note section. There are instructions of how to freeze these egg rolls.

Melissa MorrillJuly 21, 2020 at 10:03 am

Is it possible to bake these?

Debbie BourdeauMarch 6, 2021 at 12:27 pm

Can I deep fry the egg rolls first and then freeze them? Also, do I thaw and deep fry again, or just bake them, and will they be crispy?

GailNovember 30, 2022 at 2:12 pm

I’m not much of a cook, my husband did that! Your recipe was easy enough even for me. The video really helped. I’m so excited I can make my own egg rolls! Thank you for sharing your recipe 😊

★★★★★

Nicole WhitmanMay 14, 2023 at 7:37 am

So, so good!!!