Total Time
1hr
Prep 15 mins
Cook 45 mins

This recipe was taken from a Williams-sonoma catalog. Stuffed with shrimp and pork, they are basically the only egg rolls I will eat. They are great dipped in plum sauce, or with just plain soy sauce

Ingredients Nutrition

Directions

  1. Break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions.
  2. Combine all ingredients thoroughly.
  3. Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.
  4. Deep-Fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes.
  5. Drain on paper towels & serve.
  6. (if you need to reheat them, be sure to do it in the oven or toaster oven because they get rubbery in the microwave.).
Most Helpful

5 5

There will be no more take-out egg rolls at my dinner table; these were easy to make & oh so good! I followed the recipe with a couple of minor modifications - I used bean sprouts as I couldn't find the noodles in my local market and I added some button mushrooms (finely chopped) that were left from another dish. Thank you SuperSpike for posting this winning recipe!