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Pork And Shrimp Egg Rolls With Sweet And Sour Sauce
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Pork and shrimp wrapped up with stir-fried cabbage, bean sprouts, and water chestnuts get fried and dipped in a tangy cherry sweet and sour sauce.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
3 tablespoons vegetable oil
1/2 pound ground pork
3/4 cup finely shredded cabbage
1/2 cup finely diced celery
4 green onions, sliced
1/2 cup chopped salad shrimp
1/2 cup chopped water chestnuts
1/2 cup chopped bean sprouts
1 clove garlic, minced
3 tablespoons soy sauce
1 teaspoon sugar
8 refrigerated egg roll wrappers
Sweet and Sour Sauce
1 cup sugar
2 tablespoons cornstarch
1 teaspoon seasoned salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice, optional
1 teaspoon Worcestershire sauce
directions
Heat the oil in a skillet over medium heat. Add the pork and cook, stirring frequently, until it is cooked through. Remove the pork with a slotted spoon and set aside.
Add the cabbage, celery, and green onions to the skillet. Cook, stirring frequently, until the vegetables are crisp-tender, about 4 minutes.
Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar, and reserved pork. Cook, stirring constantly, for 4 minutes or until the liquid has evaporated. Remove the skillet from the heat.
Place an egg roll wrapper with a point facing you. Place 1/3 cup of the pork mixture on the bottom third of the wrapper. Fold the bottom point up over the filling, then fold the sides towards the center to cover the filling. Moisten the top point with a little water, then roll the egg roll up tightly from the bottom and seal the top point to the wrapper. Repeat with the remaining wrappers and filling.
Heat 1-inch of oil in a wok or deep skillet to 375 degrees F. Fry the assembled egg rolls, in batches, for 1-2 minutes on each side or until golden brown. Remove from the wok with tongs or a slotted spoon and let the egg rolls drain on paper toweling.
Combine the sugar, cornstarch, and seasoned salt in a saucepan over medium-high heat. While whisking, slowly add the vinegar, water, cherry juice, and Worcestershire sauce. Bring to a boil, stirring constantly, and let cook for 2 minutes or until thickened and clear.
Serve the sweet and sour sauce with the pork and shrimp egg rolls.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 14, 2013
I cooked these in my deep fryer instead of on the stovetop which I thought was easier since you don't have to flip them. I also used jarred sweet and sour sauce (I know, blasphemy right?). I'll definitely make these again maybe using pork sausage instead of plain ground pork just to spice it up abit.
September 26, 2008
Very good & fairly simple to make. I doubled the cabbage & the bean sprouts. My husband wanted me to try baking them instead of frying them so I did & although they look a little weird, he said they were extra crunchy and delicious. I myself prefer them fried.