Make Takeout-Style Egg Rolls

Ingredients

• 1/2 head Napa Cabbage (thinly sliced, core removed)
• 1 medium Carrot (julienned)
• 3 stalks Chinese Celery (sliced thin, about 3‑4 stalks)
• 8 oz Raw Shrimp, peeled and deveined (washed vigorously, then chopped small)
• 0.5 lb Ground Pork (lean, no added water)
• 1 tbsp Shaoxing Wine (optional, adds depth)
• 1 tbsp Light Soy Sauce (for umami)
• 1 tbsp Oyster Sauce (adds savory depth)
• 1 tsp Granulated Sugar (balances salt)
• 1/2 tsp Salt (season to taste)
• 1/4 tsp White Pepper (adds mild heat)
• 1/4 tsp Five‑Spice Powder (traditional Chinese seasoning)
• 1 tsp Cornstarch (mixed with water for sealing slurry)
• 2 tbsp Water (for slurry) (cold)
• 10 pieces Egg Roll Wrappers (store‑bought, 10‑inch square)
• 2 cups Vegetable Oil (for deep‑frying, neutral oil)
• 1 tsp English Mustard Powder (hot Chinese mustard, use cold water)
• 2 tbsp Cold Water (mustard) (add gradually to powder)
• 2 tbsp Apricot Preserves (sweet base for duck sauce)
• 1 piece Preserved Plum (Chinese) (pitted and finely chopped)
• 1 tbsp Applesauce (adds subtle fruit note)
• 1 tbsp Rice Vinegar (bright acidity)
• 1/2 tbsp Sugar (duck sauce) (adjust sweetness)

Instructions

1. Prepare Vegetables

   Quarter the cabbage, then slice it as thinly as possible (not paper‑thin). Julienne the carrot and slice the Chinese celery into thin strips. Combine in a large bowl.

   Time: PT10M

2. Blanch Vegetables

   Bring a pot of water to a rolling boil. Working in two batches, drop the cabbage, carrot, and celery into the water for 20‑30 seconds until just wilted, then immediately transfer to an ice‑water bath to stop cooking.

   Time: PT3M

   Temperature: 212°F

3. Drain and Squeeze Moisture

   Drain the vegetables in a colander, then press with the back of a spoon or clean kitchen towel to remove as much water as possible.

   Time: PT2M

4. Prepare Shrimp

   Rinse the peeled shrimp under cold water vigorously for 30‑60 seconds, optionally adding a pinch of salt, sugar, and a dash of cornstarch to help draw out liquid. Transfer to ice water for a few seconds, then drain and chop into small pieces.

   Time: PT5M

5. Cook Pork Filling

   Heat 1 tbsp oil in a nonstick skillet over medium‑high heat. Add the ground pork, breaking it up, and stir‑fry until browned (about 5‑7 minutes). Add Shaoxing wine, soy sauce, oyster sauce, sugar, salt, white pepper, and five‑spice powder. Continue cooking until the liquid reduces and the pork is dark brown and slightly caramelized.

   Time: PT7M

   Temperature: 350°F

6. Combine Filling

   In a large bowl combine the drained vegetables, chopped shrimp, and cooked pork. Add a pinch of salt and sugar, then toss gently. Let the mixture rest for a couple of minutes, then give it another quick squeeze to remove any released moisture.

   Time: PT5M

7. Prepare Cornstarch Slurry

   Mix 1 tsp cornstarch with 2 tbsp cold water until smooth. Set aside for sealing the wrappers.

   Time: PT1M

8. Assemble Egg Rolls

   Lay an egg‑roll wrapper on a clean surface, flour side down. Place about 2‑3 tbsp of filling in the center, keeping the edges clear. Fold the bottom corner over the filling, roll tightly, fold in the sides, and continue rolling to the top corner. Brush the tip with the cornstarch slurry to seal. Repeat for all wrappers.

   Time: PT5M

9. Make Spicy Mustard Sauce

   In a small bowl combine 1 tsp English mustard powder with 2 tbsp cold water, stirring until fully dissolved. Adjust water to reach a paste‑like consistency. Let sit for at least 15 minutes (30 minutes ideal) before serving.

   Time: PT5M

10. Make Duck (Plum) Sauce

    Finely chop 1 preserved plum (remove pit). In a bowl combine 2 tbsp apricot preserves, the chopped plum, 1 tbsp applesauce, 1 tbsp rice vinegar, 1/2 tbsp sugar, and a splash of the plum’s pickling liquid. Mix until smooth; adjust vinegar or sugar to taste.

    Time: PT10M

11. First Fry (Low Temp)

    Heat oil in a deep‑fry pot to 300°F (150°C). Fry 2 egg rolls at a time for about 7 minutes, or until bubbles appear around the roll and the interior is cooked through. Remove and drain on paper towels.

    Time: PT7M

    Temperature: 300°F

12. Second Fry (Crisp)

    Raise oil temperature to 375°F (190°C). Fry the egg rolls again, 2 at a time, for 2‑3 minutes until golden brown and crisp. Remove, drain, and place on a wire rack.

    Time: PT3M

    Temperature: 375°F

13. Serve

    Arrange the hot egg rolls on a platter with the mustard sauce and duck sauce on the side. Enjoy immediately while crisp.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

10g

Carbohydrates

30g

Fat

12g

Fiber

2g