Seafood Egg Rolls Recipe |
Ingredients: Serves 4 |
150g shrimps 150g shredded belly pork 5 shiitake mushrooms 900g Chinese cabbage 1 bamboo shoot 2 stalks scallion 600g egg roll wrappers 1 tablespoon flour paste Seasonings A: ½ tablespoon soy sauce 1 teaspoon cornstarch 1 tablespoon water Seasonings B: a little of salt and cornstarch Seasonings C: 2 tablespoons soy sauce ¼ teaspoon salt cornstarch paste |
Method: Marinate pork strings with seasonings A for 20 minutes. Marinate shrimps with seasonings B for 20 minutes. Shred shiitake mushrooms after soaked. Shred Chinese cabbage. Cook bamboo shoot and then shred it. Stir fry pork strings and shrimps, remove. Heat 3 tablespoons oil to stir-fry scallion and shiitake mushrooms, add cabbage in, stir-fry for a while. Add bamboo shoot and ½ cup water, cook until cabbage is very soft. Season with soy sauce and salt, add pork and shrimps, mix well, thicken with cornstarch paste, remove to a bowl and let it cools. Place about 2 tablespoons stuffing on a egg roll wrapper, roll and pack it into a cylinder shape, seal with flour paste. Heat the deep fry oil to 160°C, deep fry the egg rolls until golden brown, remove and drain off the oil, serve. |
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