Grandma Marilyn's Egg Rolls
This recipe was originally published in Grandma Marilyn's Favorite Recipes cookbook. Slight modifications have been made for the types of ingredients we have today.
Ingredients
- 1½ lbs lean ground pork
- 6-9 T oil
- ¾ lbs shrimp chopped or ground
- 1½ lbs bean sprouts fresh (optional)
- 3 bunches green onions sliced (greens and whites)
- 8 cups sliced cabbage or 2 bags cole slaw mix
- 3 Tbsp soy sauce
- 1½ tsp salt
- 2 pkgs egg roll skins 20 skins
- 1 Gallon oil for deep frying
Instructions
Egg Roll Filling
- Heat oil and add pork. Stir fry until it loses pinkness. Add chopped shrimp and stir fry for 1 minute. Add bean sprouts, onions, and cabbage. Stir fry for 2-3 minutes until everything is heated through and cabbage begins to wilt. Sprinkle mixture with soy sauce and salt. Stir to blend. Let cool. Refrigerate overnight in a colander to drain the juices. Make sure to put a bowl or sheet pan with paper towels underneath to catch drippings.
Roll Egg Rolls
- The next day when your egg roll mixture is cold, drain it to remove excess liquid. You don't want that liquid when you are deep frying.
- Fold egg rolls according to package in a burrito form. Remove one skin at a time and place a heaping scoop of filling in the center (about 1/4 cup). Fold bottom corner up and then fold each side corner inward toward the center. Then roll toward point and seal tip of point with water. Each egg roll package usually has easy instructions. Try to roll them nice and tight so you don't have loose filling.
- Place rolled egg rolls onto wax paper lined baking sheets. Deep fry 2-3 at a time hot oil until golden brown. Drain on paper towels. Makes about 20 egg rolls.
- Tips: Egg rolls can be frozen and reheated later for dinners or a party. Reheat at 375 for about 15 minutes turning once.
- Serve egg rolls with your favorite sauces: Duck sauce, soy sauce, hot mustard, Thai peanut sauce, and shrimp sauce aka Yum Yum sauce.
Notes
Things to know:
Grandma Marilyn would stretch this recipe by doubling the cabbage and these were still terrific. She also ground up the shrimp in a meat grinder. We think it's great chopped. That way you get a nice nugget of shrimp here and there.
If you are going to make a big batch to freeze and reheat later, let egg rolls drain on paper towels and cool to room temp. Then let them chill completely in the refrigerator overnight. Place them in freezer bags or food saver bags and freeze. They are best if used within 3-6 months.
Bean sprouts are hard to get these days, at least the fresh ones. You can try using a can of bean sprouts, or you can leave it out altogether if you can't find fresh.
**You can also season your filling more by adding garlic, ginger, or Asian 5-spice. We always love our with a bit more zhush (jzoosh).
Tried this recipe?Let us know how it was!
This is a terrific recipe from Grandma Marilyn’s cooking repertoire. On many occasions we were sitting in her kitchen rolling dozens of these at one time. The ladies would sit and roll egg rolls and the men would deep fry them outside and drink beer. It was a perfect balance of teamwork.
Grandma Marilyn's Egg Rolls
This recipe was originally published in Grandma Marilyn's Favorite Recipes cookbook. Slight modifications have been made for the types of ingredients we have today.
Servings: 20
Ingredients
- 1½ lbs lean ground pork
- 6-9 T oil
- ¾ lbs shrimp chopped or ground
- 1½ lbs bean sprouts fresh (optional)
- 3 bunches green onions sliced (greens and whites)
- 8 cups sliced cabbage or 2 bags cole slaw mix
- 3 Tbsp soy sauce
- 1½ tsp salt
- 2 pkgs egg roll skins 20 skins
- 1 Gallon oil for deep frying
Instructions
Egg Roll Filling
- Heat oil and add pork. Stir fry until it loses pinkness. Add chopped shrimp and stir fry for 1 minute. Add bean sprouts, onions, and cabbage. Stir fry for 2-3 minutes until everything is heated through and cabbage begins to wilt. Sprinkle mixture with soy sauce and salt. Stir to blend. Let cool. Refrigerate overnight in a colander to drain the juices. Make sure to put a bowl or sheet pan with paper towels underneath to catch drippings.
Roll Egg Rolls
- The next day when your egg roll mixture is cold, drain it to remove excess liquid. You don't want that liquid when you are deep frying.
- Fold egg rolls according to package in a burrito form. Remove one skin at a time and place a heaping scoop of filling in the center (about 1/4 cup). Fold bottom corner up and then fold each side corner inward toward the center. Then roll toward point and seal tip of point with water. Each egg roll package usually has easy instructions. Try to roll them nice and tight so you don't have loose filling.
- Place rolled egg rolls onto wax paper lined baking sheets. Deep fry 2-3 at a time hot oil until golden brown. Drain on paper towels. Makes about 20 egg rolls.
- Tips: Egg rolls can be frozen and reheated later for dinners or a party. Reheat at 375 for about 15 minutes turning once.
- Serve egg rolls with your favorite sauces: Duck sauce, soy sauce, hot mustard, Thai peanut sauce, and shrimp sauce aka Yum Yum sauce.
Notes
Things to know:
Grandma Marilyn would stretch this recipe by doubling the cabbage and these were still terrific. She also ground up the shrimp in a meat grinder. We think it's great chopped. That way you get a nice nugget of shrimp here and there.
If you are going to make a big batch to freeze and reheat later, let egg rolls drain on paper towels and cool to room temp. Then let them chill completely in the refrigerator overnight. Place them in freezer bags or food saver bags and freeze. They are best if used within 3-6 months.
Bean sprouts are hard to get these days, at least the fresh ones. You can try using a can of bean sprouts, or you can leave it out altogether if you can't find fresh.
**You can also season your filling more by adding garlic, ginger, or Asian 5-spice. We always love our with a bit more zhush (jzoosh).
