Pork & Shrimp Egg Rolls

Posted on May 29, 2011. Filed under: Appetizers, Main Dishes |

I like to make these and keep them in the freezer They are quick and easy to pop into the fryer when we feel like having a snack.

Ingredients:

14 oz cooked peeled shrimp
1 lb ground pork
1/2 bundle bean thread noodles (optional)
6 tbs (3 oz) water chestnut
6 tbs (3 oz) carrots
4 tbs (2 oz) celery
4 tbs (2 oz) onion
1 pkg (30) egg roll wrappers

I measure this using a kitchen scale so the tablespoon measurement is an approximate.

Cook the ground pork. Chop the shrimp, vegetables, and bean noodles. You can also combine everything and grind it in a meat grinder. Drain everything after grinding or chopping.

Lay down one wrapper on your work surface with the point towards you. Place about 2 tbs filling on the wrapper. Mine is closer to 3 tbs because there were only 20 wrappers in the package I purchased.

Combine 1 tbs flour and 2 tbs water for sealing the rolls. Starting with the point closest to you roll it over one time. Fold the right and left points in. Brush the point furthest away from you with the flour mixture. Finish rolling and press the point down to seal. Place roll with sealed edge down on a plate. Place them in the freezer if you are not having them right away.

To cook, heat enough oil to cover them to 325°. Cook 3 or 4 at a time. The fresh ones float so you should hold them down with the basket or turn them half way through. For fresh ones cook for 3 minutes. For frozen ones add another 30 – 60 seconds.