Shanghai Eggrolls
From ccatoera 15 years ago
- 6 minutes to make
- Serves 30
This is my version of Shanghai Eggrols with a hint of garlic flavor. It goes well with a sweet and sour sauce.
Ingredients
- 1 lb. ground pork shopping list
- 8 - 10 cloves of garlic (depends on how much you like garlic), minced shopping list
- 1/2 cups minced water chestnuts shopping list
- salt and pepper to taste shopping list
- 1 package Menlo eggroll wrappers or any you can find at Asian Markets, Menlo I like best shopping list
- vegetable oil shopping list
- 1 egg white and 1 tsp. water for sealing eggroll wrappers shopping list
How to make it
- Mix together ground pork, garlic, water chestnuts, salt and pepper in a medium size bowl.
- Separate eggroll wrappers.
- Put about 1 Tbsp. ground pork mixture on wrapper.
- Spread out pork mixture into a log, about 1/2 inch wide on wrapper.
- Seal edges with egg white/water mixture.
- Cut eggrolls into thirds, about 2 inches long.
- Deep fry eggrolls in oil at 360 degrees F. for 6 to 8 mins. or until lightly browned.
- Place cooked eggrolls on paper towel to drain excess oil.
- Place uncooked eggrolls in freezer bags and can store in the freezer until ready to cook again.
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