Best 3 Takeout Style Shrimp Pork Egg Rolls Recipe By Tasty Recipes

Indulge in the tantalizing flavors of takeout-style Shrimp Pork Egg Rolls, a delectable appetizer or main course that will transport your taste buds to culinary heaven. This recipe, meticulously crafted by the culinary experts at Tasty, promises an explosion of taste and textures with every bite.

Expertly rolled wonton wrappers encase a symphony of succulent shrimp, savory pork, and a mélange of aromatic vegetables, creating a harmonious blend of flavors. The delicate crunch of the deep-fried egg rolls pairs perfectly with the tender filling, while the accompanying dipping sauce elevates the experience to new heights.

But that's not all! This versatile recipe also includes variations to cater to your preferences and dietary needs. Vegetarians can rejoice in the delightful Vegetable Egg Rolls, where the meat is replaced with an orchestra of colorful and crisp vegetables. For those seeking a lighter option, the Baked Egg Rolls offer a healthier take on this classic dish, without compromising on flavor.

Prepare to embark on a culinary journey with this comprehensive guide, complete with step-by-step instructions, insightful tips, and stunning visuals to guide you through the process. Whether you're a seasoned chef or just starting your culinary adventure, this recipe guarantees success and satisfaction. So gather your ingredients, fire up your stove, and let's embark on a taste sensation that will leave you craving more!

Let's cook with our recipes!

COPYCAT TAKEOUT EGG ROLLS

Copycat Takeout Egg Rolls image

Egg rolls are the quintessential Chinese takeout food. Here's our family's restaurant recipe-a 100% accurate, easy-to-follow egg roll recipe to make at home!

Provided by Bill

Categories Appetizers and Snacks

Time 2h

Number Of Ingredients 15

Ingredients

8 cups savoy cabbage ((shredded))
8 cups green cabbage ((shredded))
2 cups carrot ((shredded))
2 cups celery ((shredded))
3 scallions ((chopped))
2 1/2 teaspoons salt
2 teaspoons sugar
1 tablespoon sesame oil
2 tablespoons peanut or vegetable oil ((plus more, for frying))
1/4 teaspoon five spice powder ((optional))
1/4 teaspoon white pepper
3 cups roast pork
2 cups cooked shrimp ((chopped, optional))
1 package egg roll wrappers ((about 24 pieces))
1 egg ((beaten))

Steps:

Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
In a small pot, heat oil to 325 degrees. You don't need too much-just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350 degrees, until crispy.

Nutrition Facts : Calories 186 kcal, Carbohydrate 15 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 582 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

PORK EGG ROLLS

Pork Egg Rolls image

"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 8 egg rolls.

Number Of Ingredients 21

Ingredients

1/2 pound ground pork
3/4 cup shredded cabbage
1/2 cup chopped celery
4 green onions, sliced
3 tablespoons canola oil
1/2 cup salad shrimp, chopped
1/2 cup water chestnuts, chopped
1/2 cup canned bean sprouts, chopped
1 garlic clove, minced
2 to 3 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
8 refrigerated egg roll wrappers
Oil for deep-fat frying
SWEET 'N' SOUR SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 teaspoon seasoned salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice, optional
1 teaspoon Worcestershire sauce

Steps:

In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.

Nutrition Facts : Calories 404 calories, Fat 18g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 575mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 11g protein.

BEST PORK AND/OR SHRIMP EGG ROLLS

Best Pork And/Or Shrimp Egg Rolls image

From the American-Chinese food menu, this is the most authentic recipe for egg rolls we've seen. You can make pork egg rolls, shrimp egg rolls, combos, or half of them pork, half of them shrimp. Simply adjust the amounts of pork/shrimp to your liking. These freeze well and are great for OAMC. You can use ground pork, but for the best flavor, use leftover roast pork or rib meat, especially bbq'd. A great idea is to purchase a small order of ribs from the local chinese resteraunt, and cut and dice the meat from the bones for this recipe, or better still, try Recipe #329856 :)

Provided by 2Bleu

Categories Pork

Time 30m

Yield 12 egg rolls, 12 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons peanut oil
1 teaspoon ground chinese ginger
3/4 cup green onion, diced
1 celery rib, minced
4 cups napa cabbage, shredded and chopped
1/2 cup bean sprouts
1/2 cup diced pork, cooked (recommended Chinese Red Cooked Pork)
1/2 cup diced shrimp
1/2 cup chicken stock
1/2 teaspoon sugar
1 teaspoon cornstarch, dissolved in
1 tablespoon water
1 tablespoon sesame oil
1 dash salt, to taste
1 dash black pepper, to taste
1 cup boiling water
2 tablespoons cornstarch, dissolved in
3 tablespoons water
12 egg roll wraps
vegetable oil, for deep frying

Steps:

In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
Have 12 egg roll wrappers ready under a dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will make the cooking process much smoother and more efficient.
Use fresh ingredients: The fresher your ingredients, the better your egg rolls will taste. If possible, use organic or locally-sourced ingredients.
Don't overcook the shrimp and pork: Cook them just until they are cooked through, otherwise they will become tough and chewy.
Use a variety of vegetables: This will give your egg rolls a more complex flavor and texture. Some good options include cabbage, carrots, celery, and onions.
Don't overfill the egg rolls: If you overfill them, they will be difficult to fold and will likely break open during frying.
Make sure the egg roll wrappers are completely sealed: If they are not, they will open up during frying and the filling will spill out.
Fry the egg rolls in hot oil: This will help them to cook quickly and evenly. If the oil is not hot enough, the egg rolls will absorb too much oil and become greasy.
Serve the egg rolls with your favorite dipping sauce: Some good options include sweet and sour sauce, plum sauce, or soy sauce.

Conclusion:

Takeout-style shrimp, pork, and egg rolls are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be made ahead of time and frozen. With a little planning and preparation, you can enjoy takeout-style egg rolls in the comfort of your own home.