The Pioneer Woman Tasty Kitchen
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Easy Pork and Shrimp Eggrolls

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Level: Easy

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Description

I often will make double or triple batches of these, because so many people ask me for them. I always say I will just freeze whatever we don’t eat, but there never seems to be any left over. It is a good basic recipe that is easy to customize. I like it with water chestnuts, but my husband doesn’t, so I rarely add them. It is also good with bean sprouts added.

Ingredients

  • 2 Tablespoons Vegetable Oil, Plus Enough For 1 Inch In The Bottom Of Pan
  • 4 cloves Garlic, Finely Minced
  • 1 pound Ground Pork
  • 1 bag (14 Oz. Bag) Coleslaw Mix (shredded Cabbage And Carrots)
  • 1 cup Teriyaki Sauce
  • 1 pound Salad Shrimp
  • 1 package (16 Oz. Package) Egg Roll Wrappers

Preparation

Heat oil in a large skillet over medium-high heat. Add garlic and ground pork, cook until no longer pink. Drain fat if necessary.

Add coleslaw mix, teriyaki sauce, and salad shrimp. Simmer for 10 minutes or until cabbage is wilted and shrimp is heated through. Drain excess liquid if needed.

Place one eggroll wrapper on your work surface with a corner facing you. Place 1/4 cup of pork and shrimp mixture in the center in a line within 1 to 1 1/2 inches from the corners. Fold the end closest to you over the mixture and roll once. Fold in both ends and roll until 1-2 inches of wrapper are left. Wet the tip of your finger and run it along the edges and finish rolling to seal. Place on a tray covered with a paper towel. Repeat until you run out of pork and shrimp mixture.

Heat 1 inch of oil until temperature is about 350F. Using tongs, carefully place 4-5 rolls in the oil and fry until golden brown, turning once to cook evenly. Remove to a tray lined with paper towels to drain excess oil. Repeat until you have cooked all the rolls.

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dixiechik on 10.6.2010

These look great! I wonder how they would turn out if I baked them?

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lakemom on 9.7.2010

Oh boy! I’m so glad I found this. My (homeschooled) kids and I are studying China this week. We are planning a chinese dinner for Friday evening. We’re making these and General Tso’s chicken. Thanks! (I have a family eggroll recipe with an ingredient list a mile long. This will work much better with my kids 2,3,5, and 7… and the fact that we have to go to soccer practice that evening as well.) Thanks again!!!

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tkoelzer on 7.21.2010

I don’t recommend making them ahead of time and then frying. They have a tendency to get soggy if they sit too long which can cause holes to develop in the wrapper. They can easily be stored and reheated after they are fried though. Just reheat in the oven and they are good to go!

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cjhiser on 7.21.2010

Hi, these look really good…do you know if they can be made ahead of time and then fried?

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