Shanghai Spring Rolls (Or Egg Rolls)

Total Time
1hr 30mins
Prep
1 hr
Cook
30 mins

When I had my restaurant my customers said these were the best they ever had. The recipe is adapted from "The Chinese Menu Cookbook" by Joanne Hush and Peter Wong. In case anyone is interested, the difference between an egg roll and a spring roll is the wrapper. Spring rolls use a very light, delicate wrapper that requires a lot of care to keep from getting holes poked in it. Egg roll wrappers are an egg noodle dough, exactly the same as wonton wrappers but larger in size. This filling can be used with either. The secret is to squeeze out the moisture after cooling so it doesn't soak through the wrapper during deep frying. They should be deep fried at relatively cool temperature (325° - 350°F) until about half cooked. Then either refrigerate or freeze until ready to serve. Finish the deep frying at 375; this double process insures a well cooked, hot inside with a golden brown crispy outside. (Defrost if frozen). Warning: use only raw pork, chicken and shrimp or you will be very disappointed with the results. It's tempting to buy cooked TT shrimp but resist the temptation!

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Ingredients

Nutrition
  • Filling

  • 14 lb raw pork, shredded
  • 1 raw chicken breast half, shredded
  • 12 lb raw small shrimp or 12 lb shrimp, cut into small pieces
  • 12 head cabbage, shredded
  • 8 -10 dried Chinese mushrooms, soak in boiling water, stems removed & shredded
  • 3 scallions, shredded
  • Sauce

  • 13 cup chicken stock
  • 12 tablespoon salt (to taste)
  • 3 tablespoons dry sherry
  • 1 tablespoon sugar
  • vegetable oil, to stir fry and deep fry
  • cornstarch, mixed with water to use as binder
  • 1 tablespoon sesame oil
  • beaten egg
  • egg roll wraps or egg roll wrap

Directions

  1. Use the highest flame for the stir frying process.
  2. Stir fry pork in 2 T oil until no longer pink; add chicken& do the same thing.
  3. Follow with shrimp.
  4. Remove to a sieve.
  5. Add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes.
  6. Stir in sauce.
  7. When it boils, thicken it with the binder.
  8. Stir cooked meats back in, followed by sesame oil.
  9. Set aside to drain and cool.
  10. Assemble in skins using beaten egg to seal.
  11. Deep fry at about 325°F until half cooked.
  12. (Can be frozen at this point. Defrost before continuing).
  13. When ready to serve, deep fry at 375 until golden brown and crisp.
  14. Blot well on paper towels.