Easy Appetizer Recipes
Pork and Shrimp Egg Rolls Recipe
Some egg roll recipes call for shrimp and others call for pork. Some, like the following shrimp and pork egg roll recipe, call for both! These egg rolls are easy to make and you can add beef, chicken, pork, or whichever meats you want. Egg rolls are Chinese and whatever kind of main course you are going to eat, these are a nice way to whet your guests' appetites for the main event.
The onions, bean sprouts, cabbage, and more make these egg rolls hearty and satisfying and they make a wonderful party appetizer or little snack for any occasion. Experimenting with the ingredients is what makes egg roll making fun and you can try different vegetables and seafood, as well as the different meats if you fancy making your own version of egg roll appetizers.
If you want to prepare make ahead appetizers, you can make these pork and shrimp appetizers in advance and fry them when you are ready. Else just make them when you need them. A lot of hot appetizer recipes can be put together in advance and cooked when you're ready, which is why they are very handy if you have lots of guests coming and lots of different foods to make.
Egg Rolls with Shrimp, Pork and More
Ingredients -
½ cup celery
½ cup mushrooms
⅓ cup green onions
1 tablespoon sherry
1 tablespoon soy sauce
2 teaspoons cornstarch
2 tablespoons water
8 oz ground pork
1 tablespoon peanut butter
½ cup bean sprouts
5 cups canola oil
4 ¼ oz can de-veined shrimp, drained
3 cups cabbage
15 egg roll wrappers
8 oz can water chestnuts
½ teaspoon sugar
Preparation:
Chop the mushrooms, celery, water chestnuts, and cabbage.
Chop the green onions finely. Combine the sherry, soy sauce, and sugar in a bowl and mix well.
Add the peanut butter and mix again.
Heat a skillet over a medium heat and cook the pork until browned.
This takes about 8 minutes.
Take the pork out of the skillet with a slotted spoon and set it aside, keeping the drippings in the pan.
Add the celery, green onions, bean sprouts and mushrooms and fry, stirring all the time, for 1 minutes.
Add the shrimp, water chestnuts and cabbage and cook for 2 more minutes, stirring the egg roll recipe mixture all the time.
Put the pork back in the pan and add the soy sauce mixture.
Cook for another 5 minutes or until everything is hot.
Drain the mixture and let it cool.
Put the canola oil in a deep fryer and heat it to 375 degrees F.
Put ¼ cup of the pork mixture in each egg roll wrapper and fold over to seal.
Roll several times to ensure the filling is well enclosed.
Whisk the cornstarch and water together and brush this mixture over the egg rolls.
Add 3 or 4 egg rolls to the hot oil and fry until golden.
This takes about 2 minutes.
Drain them on a paper towel and repeat until all the egg rolls are cooked.
(Makes 15)
