Shrimp and Pork Egg Rolls

Source: Andrea Knight


  • 1 pound ground pork or pork loin ground
  • 1 cup finely chopped raw shrimp
  • ½ cup finely chopped onion
  • ½ cup grated carrots
  • ¼ cup finely chopped green onions
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon MSG or Salt
  • 1 package spring roll wrappers
  • 1 egg white, beaten
  • 1 quart vegetable, corn or peanut oil for frying


  • Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG or salt in a bowl until well combined.
  • Cover any remaining wrappers not being used with a damp cloth. Take on wrapper, keeping a thin line, about an inch, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling.
  • Heat the oil in a heavy pan or deep fryer to 375 degrees F. Deep-fry 3 or 4 at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.

Interested in a love or future reading? Check out my phone and text readings in the menu above.

Leave a Reply