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Category: Recipes
Prep Time: Cook Time: Total Time:
Egg Rolls
1 package egg roll wrappers
Between 1/4 to 1/3 lb of raw shrimp, shelled, chopped
" " " of pork, finely chopped
1 bunch of scallions, finely chopped
1 bunch/head napa cabbage, chopped
1 bunch bok choy, chopped (keep chopped stems & leafy portions separate)
Perhaps half a can of water chestnuts, chopped
Crushed red pepper flakes
Couple of Tablespoons of oil
" " soy sauce
S&P
Oil for frying.
In a small amount of oil with a very large pinch of crushed red pepper flakes, saute the chopped shrimp and pork. Remove from shrimp and pork from the pan and set aside.
Add some more oil to the pan and add the stem portions of the bok choy. After cooking those on high heat for a minute or 2 while stirring, add the remaining vegetables, S&P and soy. Cook until wilted/tender on medium to high heat, stirring. Lastly mix in the shrimp/pork. Taste for seasoning. I personally like a lot of crushed red pepper flakes.
Remove from pan, cool and then chill. Prior to cooking, or up to 3 hours ahead, form the egg rolls using a generous ordinary tablespoon of the filling mixture for each. Wrapper package should have instructions how to roll.
Heat oil to about 350-360. Cook no more than 3-4 at a time; otherwise the oil temp drops too much. Turns until evenly golden and drain on paper towels.
I freeze mine in pairs, and I don't usually thaw them before reheating. I pop them in a toaster oven at about 350-400 for about 10 minutes and then turn and cook about 5 minutes.
Egg Rolls
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Category: Recipes
Prep Time: Cook Time: Total Time:
Egg Rolls
1 package egg roll wrappers
Between 1/4 to 1/3 lb of raw shrimp, shelled, chopped
" " " of pork, finely chopped
1 bunch of scallions, finely chopped
1 bunch/head napa cabbage, chopped
1 bunch bok choy, chopped (keep chopped stems & leafy portions separate)
Perhaps half a can of water chestnuts, chopped
Crushed red pepper flakes
Couple of Tablespoons of oil
" " soy sauce
S&P
Oil for frying.
In a small amount of oil with a very large pinch of crushed red pepper flakes, saute the chopped shrimp and pork. Remove from shrimp and pork from the pan and set aside.
Add some more oil to the pan and add the stem portions of the bok choy. After cooking those on high heat for a minute or 2 while stirring, add the remaining vegetables, S&P and soy. Cook until wilted/tender on medium to high heat, stirring. Lastly mix in the shrimp/pork. Taste for seasoning. I personally like a lot of crushed red pepper flakes.
Remove from pan, cool and then chill. Prior to cooking, or up to 3 hours ahead, form the egg rolls using a generous ordinary tablespoon of the filling mixture for each. Wrapper package should have instructions how to roll.
Heat oil to about 350-360. Cook no more than 3-4 at a time; otherwise the oil temp drops too much. Turns until evenly golden and drain on paper towels.
I freeze mine in pairs, and I don't usually thaw them before reheating. I pop them in a toaster oven at about 350-400 for about 10 minutes and then turn and cook about 5 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.