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Homemade Combination Egg rolls
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Combination Egg rolls

Crisp & juicy delicious egg rolls with combination filling of meat, shrimp and vegetable that can fit to any appetite. Roll them small for the kids or roll them big so the adults can enjoy too. Can work as fingerfood, appetizer or even as main entree over vermicelli.
Course Appetizer
Cuisine Asian Fusion, Vietnamese
Keyword Cha gio, Vietnamese egg rolls
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 50 medium rolls
Author Victoria

Ingredients

  • 1 lb pork shoulder/butt
  • ½ lb shrimps or half amount of dried shrimp
  • 2 medium potato
  • 1 meidum carrot
  • ½ cabbage head
  • 2 eggs
  • ½ tsp ground pepper
  • 4 oz died black fungus (kikurage), shiitake or any mushroom
  • ½ sweet onion
  • 1 pack 50 ct egg roll wrappers
  • 1 qt vegetable oil for deep-frying

Instructions

  • Peel potato, carrot. Wash them both along with cabbage, mushroom, etc. Set aside to drip/dry.
  • Cut pork shoulder/butt into 1-inch cubes. Quartet cut onion.
  • Add cube pork along with onion, ground pepper, and some salt to food processor. Process them in batches if yours is small. Do not over-grind, leave some texture.
  • Julienne or shred potato, carrot and cabbage. Mix these to the grind meat.
  • Thinly slice mushroom and add to the meat mixture as well.
  • For the shrimps, chop them into small chunks and mix.
  • Crack eggs into the mixture, adjust seasoning if need with salt/fish salt. Mix/light knead the filling mixture well.
  • Prepare a food glue or simply warm some dissolved cornflour+water in microwave to thick to glue edge of rolls.
  • Lay a wrapper on flat surface into diagonal position (one corner should be perpendicularly pointing at you).
  • Spoon some filling onto the middle area of wrapper.
  • Lift the nearest corner over the filling, tuck to shape and roll to 2/3 of wrapper.
  • Tuck both ends in and roll till the end. Lightly damp the edge corner to adhere the roll. Remember the gap position so that when you're frying, this open edge will face down first.
  • Repeat and roll other rolls.
  • Use a deep sauce pan, wok or dutch-oven to deep fry egg rolls. Put it over medium-low heat to warm up, then add frying oil.
  • When oil is hot, add egg rolls in carefully. Fry completely one side before turning to prevent breaking.
  • When they're all fried, transfer to air basket/tray or lined to drip excess oil. Do not crown or they will be soggy.
  • Serve warm/hot with some dipping sauce.

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