I finally made egg rolls! I’ve had these bookmarked for something like two years, but the deep frying step has always been kind of daunting. I also cheated and had John roll them while I was working on other stuff. Really delicious! I did not include the pork when I made these because my friend who was coming over is a pescetarian, but they work fine without it.
8 cups shredded savoy cabbage
8 cups shredded green cabbage
2 cups shredded carrot
2 cups shredded celery
3 scallions, chopped
2 1/2 teaspoons salt
2 teaspoons sugar
1 tablespoon sesame oil
2 tablespoons oil
1/4 teaspoon five spice powder (optional)
1/4 teaspoon white pepper
3 cups shredded or diced roast pork
2 cups cooked shrimp, chopped (optional)
1 package egg roll wrappers (about 24 pieces)
1 egg, beaten
Peanut or vegetable oil, for frying
Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water).
Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together.
Wrap egg rolls like a burrito, sealing with egg wash.
In a small pot, heat oil to 325 degrees. You don’t need too much–just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.