Chinese-American Egg Rolls

Ingredients

• 1/2 lb ground pork
• 1 tbsp soy sauce, plus 2 tbsp for the filling
• 4 cups shredded green cabbage
• 1 carrot, shredded
• 2 stalks celery, thinly sliced
• 3 scallions, sliced
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water
• 12 egg roll wrappers
• 1 egg, beaten, for sealing
• Oil, for deep frying
• Sweet and sour sauce and hot mustard, to serve

Before you cook

• Shred the cabbage and carrot, and thinly slice the celery and scallions.
• Mince the garlic and ginger.
• Toss the ground pork with 1 tablespoon soy sauce and set it aside.
• Whisk the cornstarch and water together to make a slurry.

Steps

1. Heat 2 tablespoons of oil in a large skillet or wok over high heat.
2. Add the pork and stir-fry for 3 minutes, breaking it up, until cooked through.
3. Add the garlic and ginger and stir-fry for 30 seconds.
4. Add the cabbage, carrot and celery and stir-fry for 3 to 4 minutes, until just wilted.
5. Stir in the remaining 2 tablespoons soy sauce, the scallions and sesame oil.
6. Pour in the cornstarch slurry and cook, stirring, until any liquid in the pan is absorbed and the filling looks dry.
7. Spread the filling on a baking sheet to cool completely.
8. Lay one egg roll wrapper on a clean surface in a diamond orientation.
9. Spoon about 3 tablespoons of the cooled filling near the bottom corner.
10. Fold the bottom corner over the filling, then fold in both side corners.
11. Roll the wrapper up snugly toward the top corner, brushing the top corner with beaten egg to seal.
12. Repeat with the remaining wrappers and filling.
13. Heat 2 to 3 inches of oil in a deep pot to 350°F.
14. Fry the egg rolls in batches for 3 to 5 minutes, turning occasionally, until golden and blistered.
15. Drain on a wire rack and serve hot with sweet and sour sauce and hot mustard.