Shanghai Egg Rolls recipe, Filipino Recipes



  • 8 oz ground pork
  • 8 oz fresh ground shrimp
  • 3/4 cup water chestnuts or jicama (singkamas), diced
  • 1 medium carrot, peeled and cut into short strips
  • 3 cloves garlic, minced
  • 1 green onion, thinly sliced
  • 1 tsp soy sauce
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • 15 (5-inch) egg roll wrappers
  • Oil for deep frying

Sweet and Sour sauce:

  • 1 cup water
  • 3 tbsp tomato ketchup
  • 3 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp Tabasco hot sauce
  • 2 tsp cornstarch dissolved in 4 tsp water

Prepare the sweet and sour sauce by combining all ingredients in a saucepan. Bring to a boil and simmer for 5 minutes or until the sauce thickens.

Mix the pork, shrimp, water chestnuts, carrot, garlic, green onion and soy sauce in a bowl. Season with the salt and pepper.

Place 1 heaped tablespoon of the filling on each egg roll wrapper. Roll the wrapper up tightly and seal the ends with a few drops of water. Repeat until all of the filling is used up.

Heat the oil in a wok. Deep fry the prepared egg rolls in the hot oil until light golden brown. Remove with a slotted spoon and drain on paper towels. Serve with a bowl of sweet and sour sauce on the side.

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