Shrimp and Pork Egg Rolls with a Unique Twist

Name: Shrimp and Pork Egg Rolls with a Unique Twist
Yield: 50 rolls
Ingredients: 10.5 oz ground pork (300 grams); 10.5 oz shrimp (300 grams); 1 small carrot; 1 small onion; 1/2 ear cooked red corn; 3 dried wood ear mushrooms; 1 large egg; Seasonings: chicken bouillon powder, MSG, sugar, black pepper; 2 packs mung bean egg roll wrappers

Kim Chii @cook_14424841

Crispy, fragrant egg rolls perfect for family gatherings during Tet.

Kim Chii @cook_14424841

Crispy, fragrant egg rolls perfect for family gatherings during Tet.

Saved

Ingredients

50 rolls

10.5 ozground pork (300 grams)
10.5 ozshrimp (300 grams)
1small carrot
1small onion
1/2 earcooked red corn
3dried wood ear mushrooms
1large egg
Seasonings: chicken bouillon powder, MSG, sugar, black pepper
2 packsmung bean egg roll wrappers

Saved

Steps

1

Prepare the ingredients: Clean and finely chop or grind the shrimp. Peel and dice the carrot and onion. Soak the wood ear mushrooms until soft, then chop finely. Cut the corn off the cob into small pieces. Chop green onions and add all ingredients to a large bowl. Crack the egg into the bowl.
2

Season to taste with chicken bouillon powder, MSG, sugar, and black pepper. Mix everything together until the filling is well combined, sticky, and not watery.
3

Start rolling the egg rolls: Take a small amount of filling for each roll so they cook quickly and the wrapper doesn't burn. Use mung bean egg roll wrappers for a fragrant result.
4

You can freeze the egg rolls in a container for later or fry them right away—both ways are delicious!