Egg Rolls

Homemade Egg Rolls

These homemade egg rolls are packed with pork, shrimp, vegetables, and crunchy water chestnuts. Make a large batch and freeze extras for quick meals or appetizers later.

Ingredients

• 2 cups ground pork sausage, cooked and drained
• 1 cup cooked shrimp, finely chopped
• 1 cup green onions, finely chopped
• 1 cup carrots, finely chopped
• 2 cups celery, finely chopped
• 1/2 cup fresh mushrooms, finely chopped
• 1/2 cup water chestnuts, finely chopped
• 1 medium head cabbage, finely shredded
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 2 tablespoons chicken broth
• 3 packages egg roll wrappers
• Oil for frying

Directions

1. Cook the pork sausage in a skillet until fully cooked. Drain excess grease and allow to cool slightly.
2. In a large bowl combine the cooked pork, shrimp, green onions, carrots, celery, mushrooms, water chestnuts, cabbage, soy sauce, and salt.
3. In a small bowl stir together the cornstarch and chicken broth. Add to the filling mixture and stir well.
4. Place an egg roll wrapper on a clean surface with one corner pointing toward you.
5. Spoon about 2-3 tablespoons filling onto the wrapper.
6. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the edge with a little water.
7. Repeat with remaining wrappers and filling.
8. Heat oil in a deep fryer or heavy skillet.
9. Fry egg rolls until golden brown on all sides, turning as needed.
10. Drain on paper towels before serving.