Ingredients:
For the Wrapper:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup boiling water
- 1 tablespoon vegetable oil
For the Filling:
- 1 pound ground pork
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup chopped green onions
- 1/4 cup minced ginger
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/2 cup shredded cabbage
- 1/4 cup shredded carrots
Instructions:
Make the Wrapper:
- In a large bowl, whisk together the flour and salt.
- Gradually add the boiling water to the flour mixture, stirring until a dough forms.
- Knead the dough on a lightly floured surface for 5-10 minutes, or until smooth and elastic.
- Divide the dough into 8 equal pieces.
- Roll out each piece of dough into a thin, round circle.
- Cover the wrappers with a damp cloth to prevent them from drying out.
Make the Filling:
- In a large skillet, cook the ground pork and shrimp over medium heat until browned.
- Add the green onions, ginger, and garlic, and cook for an additional 2 minutes.
- Stir in the soy sauce, sesame oil, and white pepper.
- Add the cabbage and carrots, and cook until the vegetables are softened.
- Remove the filling from the heat and let it cool slightly.
Assemble the Egg Rolls:
- Place a wrapper on a clean surface.
- Spoon about 1/4 cup of the filling into the center of the wrapper.
- Fold the bottom of the wrapper over the filling, then fold in the sides.
- Roll the egg roll up tightly, tucking in the ends.
- Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
- Heat about 2 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Carefully add the egg rolls to the hot oil, a few at a time.
- Fry the egg rolls for 3-4 minutes per side, or until golden brown and crispy.
- Remove the egg rolls from the oil and drain on paper towels.
- Serve the egg rolls hot with your favorite dipping sauce.
Enjoy!