Pork & Shrimp Egg Rolls Recipe

Prep shrimp and aromatics

Finely chop the raw shrimp into small, pea-size pieces. Mince the garlic, grate the ginger, shred the cabbage finely, grate the carrot, and thinly slice the green onions.

Cook pork

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and break it apart with a spatula. Cook until mostly browned, about 4–5 minutes.

Add aromatics and shrimp

Push the pork to one side or create a small well and add the minced garlic and grated ginger; cook 30 seconds until fragrant. Add the chopped shrimp and cook, stirring, until the shrimp turn opaque, about 2 minutes.

Combine vegetables

Add the shredded cabbage, grated carrot, and most of the sliced green onions (reserve a few for garnish) to the pan. Stir-fry 2–3 minutes until the cabbage begins to soften but still has some bite. The mixture will release moisture.

Season and thicken

Stir together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice wine, 1 teaspoon sugar, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 3/4 teaspoon salt (from the 3 tsp listed) and 1/2 teaspoon black pepper in a small bowl. Pour the sauce into the pan and toss to coat. Cook another 1–2 minutes until liquid has mostly evaporated and the filling is fairly dry. Taste and adjust salt — the recipe lists 3 tsp salt total; use remaining salt sparingly if needed.

Cool filling

Transfer the filling to a shallow bowl or sheet pan and spread into an even layer to cool quickly to room temperature (about 15–20 minutes). Cooling prevents soggy wrappers and helps sealing.

Prepare egg wash and wrappers

Beat the egg with 1 teaspoon water to make an egg wash. Lay one egg roll wrapper on a clean work surface in a diamond orientation (corner pointing toward you).

Fill and roll

Place about 2–3 tablespoons of cooled filling slightly below the center of the wrapper (adjust to fit wrappers and avoid overfilling). Fold the bottom corner up over the filling, tuck tightly, then fold the left and right corners toward the center. Brush the top corner edge with egg wash and finish rolling to seal, forming a tight cylinder. Repeat with remaining wrappers and filling. You should get approximately 12 egg rolls; if you have extra filling, adjust quantities or make fewer rolls.

Heat oil

Pour vegetable oil into a deep heavy-bottomed pot or Dutch oven so it is about 2–3 inches deep (about 3–4 cups depending on pot size). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise immediately.

Fry egg rolls

Working in batches, carefully lower 3–4 egg rolls into the hot oil using tongs. Do not overcrowd. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Internal temperature should be at least 165°F (74°C). Remove to a paper towel–lined rack to drain and sprinkle lightly with remaining salt if desired.

Alternative: Oven-bake or air-fry

For a lighter option, preheat oven to 425°F (220°C). Brush each roll lightly with oil and place seam-side down on a parchment-lined sheet. Bake 12–15 minutes, turning once, until golden and crisp. For air fryer, preheat to 400°F (200°C) and cook 8–10 minutes, turning halfway.

Whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sugar, 1 teaspoon chili flakes or Sriracha, and 1/2 teaspoon sesame oil until sugar dissolves. Taste and adjust sweet, sour, or spicy elements. Sprinkle toasted sesame seeds on top if using. Serve alongside warm egg rolls.