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Imperial Egg Rolls
At a Glance
- Prep
- 15 minutes
- Cook
- 8 minutes
- Total
- 1 hr
- Yield
- 20.00 - Egg rolls
Categories
- Appetizer
Cuisine
- Asian Fusion
Cooking Method
- deep fry
Difficulty
- Medium
Dietary
- Non-Vegetarian
Allergens
- Possible Crustaceans — check ingredient labels
- Possible Fish — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 20. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Imperial Egg Rolls brings together 1 lb ground pork, 1/2 lb shrimp, cleaned, deveined and minced, 1/4 cup green onion, finely chopped into rings in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 20 servings.
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Ingredients
- 1 lb ground pork
- 1/2 lb shrimp, cleaned, deveined and minced
- 1/4 cup green onion, finely chopped into rings
- 2 ounces cellophane noodles (aka Glass noodles)
- 1 carrot, shredded
- 1 (6 ounce) can water chestnuts, finely chopped
- 2 teaspoons sugar
- 1 tablespoon fish sauce
- 1/2 teaspoon pepper
- 20 -25 egg roll wraps
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Instructions
Break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions.
Combine all ingredients thoroughly.
Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.
Deep-Fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes.
Drain on paper towels & serve.
(if you need to reheat them, be sure to do it in the oven or toaster oven because they get rubbery in the microwave.).
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