Crispy Shrimp & Pork Eggrolls Recipe

Prepare shrimp: pat shrimp dry and roughly chop into small 1/4" pieces. Place in a bowl.

Heat a large skillet or wok over medium-high heat and add 2 tablespoons neutral oil. Once shimmering, add the white parts of the sliced green onions, minced garlic, and minced ginger. Stir-fry 20–30 seconds until fragrant.

Add ground pork to the skillet, breaking it up with a spatula. Cook 3–4 minutes until mostly browned.

Add chopped shrimp and chopped mushrooms; stir-fry 2–3 minutes until shrimp turn opaque and mushrooms release moisture.

Add shredded cabbage and carrot to the pan. Stir constantly 2–3 minutes until vegetables begin to soften but remain slightly crisp (they will finish cooking in the fryer).

Season the mixture with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon fish sauce, 1 teaspoon sesame oil, and 1 teaspoon pepper. Sprinkle 1 teaspoon cornstarch over the filling and stir to combine; the cornstarch helps bind any liquid. Cook 1 minute more to evaporate excess moisture.

Taste and adjust seasoning if needed (add a pinch more soy or a little sugar if too salty). Remove from heat and stir in the green parts of the sliced green onions. Transfer filling to a bowl and let cool to room temperature (20–30 minutes) so wrappers don't become soggy.

Make sealing paste: whisk 2 tablespoons flour with 2 tablespoons water until smooth to form a glue-like paste.

Lay one eggroll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Keep remaining wrappers covered with a damp towel so they don't dry out.

Place about 2–3 tablespoons of cooled filling near the bottom third of the wrapper, spreading slightly but leaving a 1/2" border at the edges. Do not overfill; you should get about 12 eggrolls total.

Fold the bottom corner up over the filling, tuck tightly, fold the left and right corners toward the center, then roll away from you until nearly closed. Brush the top corner with the flour paste and finish rolling to seal. Repeat with remaining wrappers and filling.

Heat oil: Pour 3–4 cups vegetable oil into a deep, heavy-bottomed skillet or pot to reach a 1.5–2" depth. Heat over medium-high 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 turn golden in ~30–45 seconds.

Working in batches (do not crowd), carefully add 3–4 eggrolls to the oil seam-side down. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch depending on size and oil temperature.

Use tongs to remove eggrolls and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven if desired while frying remaining batches.

Optional: For a lighter finish, brush each eggroll lightly with 1 teaspoon oil before serving to give an extra glossy crispness.

In a small bowl combine 3 tablespoons fish sauce, 2 tablespoons fresh lemon (or lime) juice, 2 tablespoons warm water, and 1 teaspoon sugar. Stir until sugar dissolves.

Add 1 clove minced garlic, sliced red chili if using, and chopped cilantro or green onion. Taste and adjust: add more lemon for acidity, a touch more sugar for balance, or more water if too salty.

Transfer to a serving bowl alongside the hot eggrolls.