Recipe courtesy of Justine Simmons
Episode: Wok and Roll
1 hr
1 hr
12 egg rolls
1 hr
1 hr
12 egg rolls


  • 4 cups shredded cabbage
  • 1 cup grated carrot 
  • 2 teaspoons brown sugar 
  • 1/4 cup soy sauce 
  • 2 cloves garlic, grated 
  • 2 tablespoons canola oil 
  • 8 ounces ground pork 
  • 4 ounces shrimp, cooked and coarsely chopped 
  • 1 small lobster tail, steamed, shelled and coarsely chopped 
  • 12 egg roll wrappers 
  • Peanut or canola oil, for frying 


Watch how to make this recipe.

Divide the cabbage and carrot evenly between two large bowls and toss to combine. In a small bowl stir together the brown sugar, soy sauce and garlic

Heat the 2 tablespoons canola oil in a large skillet over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and completely cooked through. With a slotted spoon, remove the pork to one of the bowls with the cabbage and carrots; mix well. Add the shrimp and lobster to the second cabbage-carrot bowl; mix well. Divide the soy sauce mixture between the two bowls and toss to combine.

Assemble the egg rolls: Lay 1 egg roll wrapper on a clean, flat surface, with one corner facing you (in a diamond shape). Keep the remaining wrappers covered with a damp paper towel or kitchen towel. Place 1/2 cup of one of the two fillings in the center of the wrapper. Fold up the bottom corner to cover filling, then fold in the side corners. Brush the top corner with a little water, then tightly roll up the egg roll and gently press it to seal. Repeat with the remaining filling and wrappers.

Fill a high-sided pan with 2 inches of oil; heat the oil to 350 degrees F. In batches, fry the egg rolls, turning occasionally, until golden brown all over, 1 to 2 minutes per side. Drain the egg rolls on a wire cooling rack fit into a baking sheet. Serve hot.

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