Imperial Egg Rolls Recipes

IMPERIAL EGG ROLLS

Imperial Egg Rolls image

This recipe was taken from a Williams-sonoma catalog. Stuffed with shrimp and pork, they are basically the only egg rolls I will eat. They are great dipped in plum sauce, or with just plain soy sauce

Provided by SuperSpike

Categories Pork

Time 1h

Yield 20-25 Egg rolls

Number Of Ingredients 10

Ingredients

1 lb ground pork
1/2 lb shrimp, cleaned, deveined and minced
1/4 cup green onion, finely chopped into rings
2 ounces cellophane noodles (aka Glass noodles)
1 carrot, shredded
1 (6 ounce) can water chestnuts, finely chopped
2 teaspoons sugar
1 tablespoon fish sauce
1/2 teaspoon pepper
20 -25 egg roll wraps

Steps:

Break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions.
Combine all ingredients thoroughly.
Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.
Deep-Fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes.
Drain on paper towels & serve.
(if you need to reheat them, be sure to do it in the oven or toaster oven because they get rubbery in the microwave.).

Nutrition Facts : Calories 193.7, Fat 5.3, SaturatedFat 1.9, Cholesterol 46.3, Sodium 298.3, Carbohydrate 23.9, Fiber 1, Sugar 1, Protein 11.6

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