Directions
- 1In a pot, bring lightly salted water to a simmer. Add 600 grams of finely shredded cabbage, 70 grams of julienned celery, and 90 grams of julienned carrot. Simmer for about a minute, until the vegetables have softened slightly.
- 2Remove the vegetables and place in a bowl of ice water to cool, or drain in a colander and run cold water over them.
- 3Remove as much moisture as possible from the vegetables; use a potato ricer for best results.
- 4Spread the vegetables on a baking sheet and let them sit for about an hour to evaporate excess moisture.
- 5In a bowl, mix 0.25 teaspoon of sugar, 0.25 teaspoon of kosher salt, 0.125 teaspoon of Chinese five spice, 0.125 teaspoon of white pepper, 1 tablespoon of Shaoxing wine, 0.75 teaspoon of light soy sauce, 0.5 teaspoon of hoisin sauce, and 0.5 teaspoon of oyster sauce.
- 6Heat a bit of oil in a non-stick pan over medium-high heat. Add 115 grams of ground pork and break it up. Cook until browned, then toss in 1 teaspoon of minced garlic and cook until fragrant, about 20–30 seconds.
- 7Add the reserved pork sauce and simmer until reduced. Drain the pork on paper towels.
- 8In a bowl, mix 2 teaspoons of kosher salt, 2.5 teaspoons of chicken bouillon powder, 1.5 teaspoons of granulated sugar, 0.125 teaspoon of Chinese five spice, and 0.125 teaspoon of black pepper.
- 9To assemble the egg rolls, lay the wrapper with one of the pointed ends facing you, like a diamond. Add about half a cup of the vegetable mixture, slightly closer to you, halfway up the egg roll skin.
- 10Bring the pointed end closest to you over the top of the vegetables and, using your finger, push it under the vegetables. Roll it forward slightly, and when able, press down on both sides of the vegetable mixture.
- 11Bring each side and the flaps into the middle of the egg roll, tucking in any part that overlaps. When about 1.5–2 inches are left at the top, wipe down the wrapper with the beaten egg to seal the egg roll.
- 12Heat neutral oil to 350°F (175°C). Deep fry the egg rolls for 7 minutes, turning every 30–60 seconds.
- 13Drain on paper towels. For extra crispiness, double fry at 375°F (190°C) for an additional 2 minutes.
- 14Serve with duck sauce (made with 2 tablespoons of water, 1 tablespoon of sugar, 0.25 teaspoon of kosher salt, 0.25 cup of apricot preserves, 0.25 teaspoon of light soy sauce, 0.5 teaspoon of unseasoned rice wine vinegar, and 1 teaspoon of applesauce) and Chinese hot mustard sauce (equal parts hot mustard powder and cold water, let sit for 30 minutes to an hour).
Ingredients
- 8 pieces egg roll wrappers
- 600 grams cabbage
- 70 grams celery
- 90 grams carrot
- 115 grams ground pork
- 0.25 teaspoon sugar
- 0.25 teaspoon kosher salt
- 0.125 teaspoon Chinese five spice
- 0.125 teaspoon white pepper
- 1 tablespoon Shaoxing wine
- 0.75 teaspoon light soy sauce
- 0.5 teaspoon hoisin sauce
- 0.5 teaspoon oyster sauce
- 0.25 cup scallions
- 1.5 teaspoons sesame oil
- 2 teaspoons salt
- 2.5 teaspoons chicken bouillon powder
- 1.5 teaspoons granulated sugar
- 2 tablespoons water
- 0.25 cup apricot preserves
- 0.25 teaspoon light soy sauce
- 0.5 teaspoon unseasoned rice wine vinegar
- 1 teaspoon apple sauce
- 1 part hot mustard powder
- 1 part water
Equipment
deep fryerpotcolanderbaking sheetpotato ricernon-stick pan
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