Egg Roll

Ingredients

• 2 cloves garlic – minced
• 1 tbsp ginger – finely minced
• 0.5 cups scallion – thinly sliced
• 6 cups green cabbage – finely shredded
• 1 cups carrot – shredded
• 1 cups celery – finely chopped
• 12 ounces ground pork
• 2 tbsp soy sauce
• 1 tbsp shaoxing wine
• 1 tsp granulated sugar
• 0.5 tsp white pepper
• 1 tbsp toasted sesame oil
• 12 wrappers egg roll
• 1 tbsp cornstarch – mixed with water as slurry
• 3 tbsp water – mixed with cornstarch as slurry
• 2 quarts vegetable oil – for deep-frying
• duck sauce – for serving
• hot mustard – for serving

Instructions

1. In a small bowl, whisk the cornstarch with the water until smooth to make a sealing slurry; set aside.
2. Heat a large skillet over medium-high. Add the ground pork and cook, breaking it up, until just cooked through, 3–4 minutes; spoon off excess fat if more than about 1 tbsp remains.
3. Add the garlic and ginger and cook until fragrant, 30–60 seconds.
4. Stir in the celery and carrots and cook until slightly softened, 2–3 minutes.
5. Add the cabbage and cook, tossing often, until wilted and most moisture has released, 4–6 minutes.
6. Stir in the soy sauce, Shaoxing wine, sugar, and white pepper. Cook, stirring, until the pan is nearly dry with no pooled liquid, 2–3 minutes.
7. Remove from heat. Stir in the sesame oil and scallions. Spread the filling on a rimmed sheet pan to cool until just warm, 10–15 minutes.
8. Set up a wrapping station with the cooled filling, egg roll wrappers, and the cornstarch slurry. Keep unused wrappers covered with a damp towel.
9. Working with one wrapper at a time placed like a diamond, spoon about 1/4 cup filling just below center. Fold the bottom corner over the filling and snug it in; fold in the left and right corners. Brush the top corner with slurry, then roll up tightly to seal. Repeat with remaining wrappers and filling.
10. Pour the vegetable oil into a Dutch oven (about 2 inches deep) and heat to 350–360°F over medium-high heat.
11. Fry egg rolls in batches of 4–6 without crowding, turning occasionally, until deep golden brown and blistered, 5–7 minutes; adjust heat to maintain 350–360°F.
12. Transfer to a wire rack to drain and rest 2 minutes. Serve hot with duck sauce or hot mustard.