Ingredients

• 1 recipe ground pork, below
• 1 recipe egg roll vegetables, below
• 1 recipe Duck sauce, below
• 1 recipe Mustard sauce, below
• 1 egg, beaten
• 8 egg roll wrappers
• Vegetable oil, for deep frying

Instructions

Step 1

1. Preheat oil to 350F
2. With flour side facing down, lay egg roll wrapper down with one corner facing you, like you’re looking at a diamond
3. Place approximately ½ C of egg roll vegetable mixture in the center of the wrapper but slightly closer to you
4. Lift the end of the egg roll wrapper closest to you over the top of the vegetable mixture and roll it over onto itself
5. Push down on both sides of the vegetable mixture and take the left and right sides of the skin over the top of the egg roll
6. Tuck in the sides and the front of the wrapper while rolling it forward
7. When you have 1½-2" left, brush the front of the wrapper with the egg wash and continue rolling forward until the egg roll is totally sealed
8. Continue with the remaining egg rolls

Step 2

1. Fry egg rolls for approximately 7 minutes, turning every minute to ensure all sides fry
2. Drain on paper towels or a wire rack
3. For crispiest egg rolls, increase oil temperature to 375F
4. Fry egg rolls for an additional 2 minutes
5. Drain and serve immediately

Ground Pork

Ingredients

• ¼ lb ground pork
• 1 tsp garlic, minced
• ¼ tsp sugar
• ¼ tsp kosher salt
• ⅛ tsp Chinese 5 spice
• ⅛ tsp white pepper
• 1 Tb Shaoxing wine
• ¾ tsp light soy sauce
• ½ tsp hoisin
• ½ tsp oyster sauce
• Neutral oil

Instructions

1. Add all spice mix ingredients to a small bowl and mix thoroughly
2. Heat oil in a nonstick pan over medium-high heat
3. Add pork and cook on one side until browned
4. Stir pork and cook thoroughly
5. 2-3 minutes before pork is done, add garlic and saute for 1 minute
6. Stir in sauce mixture and cook until reduced completely
7. Drain on a paper towel and reserve

Egg Roll Vegetables

Ingredients

• 8 C green cabbage, finely shredded
• 1 C celery or Chinese celery julienne
• 1 C carrot julienne
• Salt, for blanching vegetables
• ¼ C green onions thinly sliced
• 1½ tsp toasted sesame oil
• 2 tsp kosher salt
• 1½ tsp chicken bouillon powder
• 1½ tsp granulated sugar
• ⅛ tsp Chinese 5 spice
• ⅛ tsp white pepper
• ⅛ tsp black pepper

Instructions

1. Mix all ingredients for the seasoning mixture until thoroughly combined, set aside
2. Heat a large pot of lightly salted water over high heat
3. Prepare an ice batch
4. Blanch vegetables for 1 minute
5. Remove to an ice bath or run cold water over them to cool vegetables completely
6. Remove excess water from vegetables by pressing against a colander, wringing in a towel, or by pressing in a potato ricer
7. Spread vegetables on a baking sheet to dry
8. Shortly before frying the egg rolls, toss the vegetables with the seasoning mixture, toasted sesame oil, ground pork, and green onions

Duck Sauce

Ingredients

• 2 Tb water
• 1 Tb sugar
• ¼ tsp kosher salt
• ¼ C apricot preserves
• ¼ tsp light soy sauce
• ½ tsp unseasoned rice vinegar
• 1 tsp apple sauce

Instructions

1. Mix water, sugar, and kosher salt until sugar and salt have dissolved.
2. Stir in the remaining ingredients and mix well.
3. Refrigerate for at least 1 hour to allow pectin to set.

Mustard Sauce

Ingredients

• 1 part hot mustard powder
• 1 part water
• Toasted sesame oil, to taste
• Unseasoned rice vinegar, to taste
• White pepper, to taste

Instructions

1. Mix equal parts hot mustard powder and water.
2. Stir in sesame oil, rice vinegar, and white pepper to taste.
3. Allow mustard to sit for at least 1 hour before serving.
4. The mustard sauce can be refrigerated for up to 1 month.