Recipe courtesy of David Rosengarten

Roast Pork, Shrimp and Cabbage Egg Rolls

  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
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For the filling:

2 tablespoons peanut oil

1 tablespoon minced ginger

3/4 cup minced scallions

2 celery stalks

4 cups shredded Napa cabbage

1/2 cup bean sprouts

1/2 cup julienned Chinese roast pork

1/2 cup diced shelled and deveined shrimp

1/2 cup chicken stock

1/2 to 1 teaspoon sugar

1 teaspoon cornstarch dissolved in 1 tablepoon water

1 tablespoon sesame oil

Salt and freshly ground black pepper to taste

For the paste:

1 cup boiling water

2 tablespoons cornstarch dissolved in 3 tablespoons water

12 egg roll wrappers

Vegetable oil for deep frying


  1. In a wok set over moderately high heat heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
  2. In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture. Have ready 12 egg roll wrappers under dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers. Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain. Makes 12 egg rolls.
  3. Recommended Wine: 1991 Domaine Carneros Brut

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