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Crispy Homemade Egg Rolls

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PREP TIME
35 min
COOKING TIME
25 min
TOTAL TIME
60 min
SERVINGS
12 servings
Snack Chinese
Crispy Homemade Egg Rolls
Ingredients
  • 1 (16 ounce) package wonton wrappers
  • 1 pound lean ground beef
  • 1 pound shrimp - peeled, deveined and coarsely chopped
  • 5 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 1 pound bean sprouts
  • 2 green onions
  • 3 stalks celery, chopped
  • 1 medium head cabbage, finely shredded
  • 2 cloves garlic, minced
  • 1 teaspoon monosodium glutamate (MSG)
  • 1 cup vegetable oil
Instructions
1
Combine shredded cabbage, bean sprouts, sliced celery, and chopped green onions in a large wok and rapidly stir-fry over extremely high heat until the vegetables have reduced significantly, adding a small amount of water if required to prevent burning. Introduce the shrimp into the mixture and continue stir-frying until it is fully cooked.
2
In a large skillet, sear ground meat over high heat to achieve a rich brown color. Discard the excess fat and incorporate the cooked ground meat into the vegetable and shrimp mixture, then proceed to stir-fry over extremely high heat; add oyster sauce, soy sauce, minced garlic, and monosodium glutamate. When the ingredients are well combined, remove the mixture from heat.
3
Spoon a small amount of the meat and seafood mixture into the center of each wonton skin, leaving enough room to fold the skin over. Fold the wonton skin over to enclose the meat mixture, then seal the edges by moistening them with a small amount of water and pressing them together firmly to create neat egg rolls.
4
Fry the egg rolls in a small amount of vegetable oil, approximately 1/4 inch deep, until they have turned a golden brown color.