Copycat Takeout Egg Rolls

• Meat

  • 3 cups Roast pork

• Seafood

  • 2 cups Shrimp, cooked

• Produce

  • 2 cups Carrot
  • 2 cups Celery
  • 8 cups Green cabbage
  • 8 cups Savoy cabbage
  • 3 Scallions

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp Five-spice powder
  • 2 1/2 tsp Salt
  • 2 tsp Sugar
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 Peanut or vegetable oil
  • 1 tbsp Sesame oil

• Bread & Baked Goods

  • 1 package Egg roll wrappers

Found on thewoksoflife.com

Description

Ingredients

• 8 cups shredded savoy cabbage
• 8 cups shredded green cabbage
• 2 cups shredded carrot
• 2 cups shredded celery
• 3 scallions, chopped
• 2½ teaspoons salt
• 2 teaspoons sugar
• 1 tablespoon sesame oil
• 2 tablespoons oil
• ¼ teaspoon five spice powder (optional)
• ¼ 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

Directions

• 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). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
• 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. The filling is ready to be wrapped!
• The way to wrap these egg rolls is to first take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. Check out the photos below to see how to wrap them. Basically, its similar to the method youd use to wrap a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
• In a small pot, heat oil to 325 degrees. You dont 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.
• My father used to tell me that frying egg rolls was a fool-proof task. You just slide them gently into the oil, and keep them moving while they are frying. When theyre done, theyll call you with a slightly louder sizzling noise. That splattering noise is signaling that the filling is getting hot inside. The steam is escaping, causing the oil to bubble up.
• You can serve them after theyve cooled a bit. Freeze leftovers in freezer bags and reheat them in the oven.