How to Cook the Shrimp & Pork for Egg Rolls

Video Transcript

"On behalf of Expert Village, I'm Laura Banford and I'm going to show you how to make shrimp egg rolls and with sesame noodles. We've sautéed our pork and we've prepped our shrimp. They came deveined, but we took all the shells off, rinsed them, and chopped them up into a medium dice. I'm going to add these to the pork. As I said, we're building our filling. Everything is going to go right on top of each other into the same pan. I didn't add the shrimp first on purpose because the shrimp cook very quickly. We don't want to subject them to too much heat. In truth, this pot is not going to get too much more heat because the pork is cooked already. You can see it turning pink. That happens very quickly. At the same time, I'm going to add the minced lemongrass. It's going to add a nice depth of flavor. If you have the right ingredients, you can really come up with something really delicious and more restaurant quality than you would if you just add the basics. I just happen to have a sense of combining ingredients, what goes with what, to achieve the outcome that I want. If you copy these steps, you will be able to do that as well. You see the shrimp turning pink? It doesn't take long. I'm going to let that simmer for another minute. When we come back, we're going to sauté our napa cabbage slaw."