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Pork And Shrimp Egg Rolls

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Ingredients

Adjust Servings:
1 1/2 lbs pork loin
1/2 lb cooked shrimp, chopped
1 bunch green onion, chopped
4 cups napa cabbage, shredded
1 cup water chestnut, chopped
2 (16 ounce) packages egg roll wraps
1/4 cup chicken broth
1/4 cup low sodium soy sauce
2 teaspoons sesame oil
2 teaspoons fresh ginger, grated
1 tablespoon ground black pepper

Nutritional information

156.7
Calories
36 g
Calories From Fat
4.1 g
Total Fat
1.2 g
Saturated Fat
32.3 mg
Cholesterol
333.6 mg
Sodium
19.6 g
Carbs
1 g
Dietary Fiber
0.5 g
Sugars
9.6 g
Protein
83g
Serving Size

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Pork And Shrimp Egg Rolls

Features:
    Cuisine:

    I just used shrimp in these and omitted the pork. The filling was fabulous! I cheated and used a bag of coleslaw mix rather than shredding my own cabbage. I thought the seasonings were perfect and the cooking method gave the filling just the right consistency. My kids thought they were fabulous baked. I cooked them at 425 for 12 minutes for the first batch. The second batch I cooked about 14 minutes - turning after 7 minutes. I personally missed the light crispness that frying gives the egg rolls. They ARE healthier, easier, etc... this was and since my family enjoyed them I will be making them again. One note - I think 1 tablespoon of pepper must be a mistake. used less than 1 teaspoon and they had a good bite to them. I think 1 tablespoon would be overpowering. Thanks for sharing!

    • 90 min
    • Serves 30
    • Easy

    Ingredients

    Directions

    Share

    Pork and Shrimp Egg Rolls, Wanted eggrolls for dinner and threw this together at the last minute My children thought they were great and they are light without having too much cabbage in them , I just used shrimp in these and omitted the pork The filling was fabulous! I cheated and used a bag of coleslaw mix rather than shredding my own cabbage I thought the seasonings were perfect and the cooking method gave the filling just the right consistency My kids thought they were fabulous baked I cooked them at 425 for 12 minutes for the first batch The second batch I cooked about 14 minutes – turning after 7 minutes I personally missed the light crispness that frying gives the egg rolls They ARE healthier, easier, etc this was and since my family enjoyed them I will be making them again One note – I think 1 tablespoon of pepper must be a mistake used less than 1 teaspoon and they had a good bite to them I think 1 tablespoon would be overpowering Thanks for sharing!, Wanted eggrolls for dinner and threw this together at the last minute My children thought they were great and they are light without having too much cabbage in them


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    Steps

    1
    Done

    Brown Pork.

    2
    Done

    Mix With Next 4 Ingredients.

    3
    Done

    in Separate Bowl Mix Chicken Broth, Soy Sauce, Sesame Oil, Ginger and Pepper.

    4
    Done

    Pour Over Pork Mixture and Mix Well.

    5
    Done

    Put Appproximately 1/4 Cup on Each Egg Roll Wrapper and Roll.

    6
    Done

    These Can Either Be Fryed or Brush Lightly With Oil and Bake in Oven Till Brown and Crisply.

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    Matthew Ross

    Burger boss creating juicy and flavorful burgers with unique toppings.

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