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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe was taken from a Williams-sonoma catalog. Stuffed with shrimp and pork, they are basically the only egg rolls I will eat. They are great dipped in plum sauce, or with just plain soy sauce 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 |
Directions:
1. Break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions.
2. Combine all ingredients thoroughly.
3. Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.
4. Deep-Fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes.
5. Drain on paper towels & serve.
6. (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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