Barbecue Pork and Shrimp Egg Rolls (Chinese Take-Out Style)

These barbecue pork and shrimp egg rolls are a super flavorful and crunchy snack, appetizer, or even main dish. Plus, they are fun to make!

Pork and Shrimp Egg Rolls are such a quintessential Chinese take-out appetizer. They are also one of my favorite comfort foods. 

This project actually happened because I had a big craving for Chinese Barbecued Pork (char sui) that I made about three pounds of it! 

The barbecue pork is amazing, which is why I made extra. It did not go to waste, trust me. However, if you don't have time to make your own, don't let that stop you. You can buy the barbecue pork (it's the pork that typically has a reddish tint) from a Chinese take out restaurant. 

I used it for this Barbecue Pork Lo Mein and a fried rice dish. Both were amazing. In the past, I've also used a slow cooker version for bao bun sandwiches. 

Note: You can also make these egg rolls with uncooked pork shoulder instead. Just cut the pork into matchsticks and cook it at the same time as the raw shrimp. 

Ingredients for these Egg Rolls:

Along with the pork and shrimp, these also contain garlic, ginger, sesame oil, sugar, salt and pepper, napa cabbage, and shiitake mushrooms. 

You will also need egg roll or spring roll wrappers. 

Regardless of the "egg roll" name, you can either use egg roll wrappers, which are typically 6 inch square, or spring roll wrappers, that come in several sizes. The first time I made these, I used 6 inch egg roll wrappers, and the second time, I used 8 inch wrappers that were labeled "spring roll pastry." 

The egg roll wrappers produce a bubbly outer shell (check out the bubbly shells in the photo below), while the spring roll wrappers produce a smoother shell. Both are crispy and delicious. 

Most U.S. grocery stores probably carry Dynasty egg roll wrappers, but if you have an Asian grocery store, you can find a huge selection of egg roll and spring roll wrappers, both refrigerated and frozen. 

For spring roll wrappers, I've had great success with the Wei-chuan and TYJ brands of spring roll wrappers in the freezer section, and both produce a thinner and smoother shell. 

Note: They should not be confused with Vietnamese spring roll wrappers, which are dried rice papers and need to be rehydrated. The Vietnamese spring roll wrappers are not meant to be fried. 

Process to Make these Egg Rolls:

First you make the filling. Briefly stir-fry the garlic, ginger and the shrimp. 

Next add the cabbage and mushrooms and stir fry for a couple of minutes. Add the soy sauce, sesame oil, sugar, salt, and pepper mixture along with the pork and stir-fry for a couple of minutes and then let the mixture cool a bit before assembling the egg rolls. 

After that, roll up the filling in the egg roll wrappers, sealing the edges with a bit of water. Heat about an inch oil in a wok or Dutch oven. 

Finally, fry the egg rolls, a few at a time, until golden. You can park them on a baking sheet in a 200 degree oven while frying the rest, although they stay pretty hot on their own. 

These egg rolls are so rich and crunchy. Bottom line, these things were delicious. Leftovers are wonderful and still crunchy when reheated in a convection oven or air fryer. 

Serve these with your favorite dipping sauces such as plum sauce, hot mustard, or a mix of soy sauce, Chinese vinegar, and sesame oil. 

I served these along with shrimp in a blanket. I think a platter of these with an array of dipping sauces would be perfect for a football watching party. 

Fun fact: Did you know that, according to Slate, sales of take out and dine in Chinese food increase by 152 percent on Christmas day? 

Copycat Recipes

• Barbecue Pork and Shrimp Egg Rolls (Chinese Take-out Style) from Karen's Kitchen Stories
• BLFGT Sandwich from A Kitchen Hoor's Adventures
• Copycat Auntie Anne's Pretzels from Hezzi-D's Recipe Box
• Mrs. Field's Peanut Butter Dream Bars from That Recipe

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Barbecue Pork and Shrimp Egg Rolls

Yield: 24 egg rolls

Author: Karen's Kitchen Stories

These barbecue pork and shrimp egg rolls are a super flavorful and crunchy snack, appetizer, or even main dish. Plus, they are fun to make!

Ingredients

• 1 tablespoon peanut oil or vegetable oil, plus more for frying the assembled egg rolls
• 2 teaspoons minced garlic
• 2 teaspoons grated fresh ginger
• 1/2 pound large shrimp, peeled and deveined, and coarsely chopped
• 2 cups shredded Napa cabbage
• 8 fresh shiitake mushrooms, stems removed and thinly sliced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 to 9 ounces Chinese style barbecue pork, cut into 2 inch long matchsticks
• 24 6-inch fresh or frozen egg roll or spring roll wrappers, or 20 8-inch spring roll wrappers

Instructions

1. Heat a wok or a large skillet (don't use nonstick) on medium high heat until a tiny bead of water evaporates upon contact.
2. Add the tablespoon of oil and swirl it in the pan.
3. Add the garlic and ginger and stir fry for about 15 seconds.
4. Add the shrimp and stir fry for about 2 minutes.
5. Add the cabbage and mushrooms and stir fry for another 1 to two minutes.
6. Add the soy sauce, sesame oil, sugar, salt, and pepper, along with the cooked pork. Stir fry until the shrimp is cooked through, 2 to 3 minutes. Transfer the mixture to a medium bowl. Let the mixture cool for about 10 minutes.
7. Strain the mixture in a colander to drain off any excess liquid and return it back to the bowl.
8. Fill a small bowl with water, and place a slightly damp towel over a baking sheet.
9. Remove one egg roll wrapper from the package and place it on the counter with one corner facing you. Place about 2 tablespoons of filling on the bottom half of the wrapper, about 2 inches from the bottom. Fold the corner facing you over the filling. Fold the two sides toward the middle, with the two corners overlapping.
10. Dip your fingers in the water, and moisten the edges of the top corner. Roll the wrapper from the bottom, keeping the sides overlapped, and seal with the top corner. Place the roll seam side down on the sheet pan under the damp towel. Repeat with the remaining egg rolls.
11. Fill a wok or heavy Dutch oven with 1 inch of oil and heat to 350 degrees F.
12. Line a baking sheet with paper towels.
13. Using tongs, lower the egg rolls into the pan, and fry 3 to 4 at a time. Turn them on occasion so that they brown evenly. When they are golden brown, after about 3 to 5 minutes, remove them from the oil and transfer them to the paper towel lined pan.
14. Once you've fried all of the egg rolls, transfer them to a platter and serve with the dipping sauce of your choice.

Notes

Note: If you don't have the barbecue pork, you can substitute raw pork. Just cut it into matchsticks and add it to the wok at the same time as the shrimp.

Nutrition Facts

Calories

141

Fat (grams)

6 g

Sat. Fat (grams)

1 g

Carbs (grams)

7 g

Fiber (grams)

1 g

Net carbs

6 g

Sugar (grams)

2 g

Protein (grams)

14 g

Cholesterol (grams)

81 mg

https://www.karenskitchenstories.com/2015/12/barbecue-pork-and-shrimp-egg-rolls.html

Karen's Kitchen Stories

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Adapted from The Chinese Take-Out Cookbook