Dark's Kitchen

8 C savoy cabbage, shredded
8 C green cabbage, shredded
2 C carrot, shredded
2 C celery, shredded
3 scallions, chopped
2 1/2 tsp salt
2 tsp sugar
1 Tbsp sesame oil
2 Tbsp oil, veggie, canola, corn, etc.
1/4 tsp five spice powder
1/4 tsp white pepper
3 C roast pork, shredded or diced
2 C shrimp, cooked and chopped
1 pkg egg roll wrappers (about 24 pieces)
1 egg, beaten
peanut or vegetable oil, for frying



Bring a large pot of water to a boil.

Place cabbage, carrots, and celery, into boiling water. Cook for 2 minutes.

Transfer to an ice bath and drain.

Thoroughly dry all excess water from vegetables (use a clean kitchen towel). This is a very important step, because if the filling is wet, you'll have soggy egg rolls.

Transfer veggies to a large mixing bowl.

Add scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder, white pepper, roast pork, and cooked shrimp.

Mix to combine.

Wrap the egg rolls;

Place wrapper on a flat, lightly floured, surface, in a diamond shape.

Compress a small fistful of filling, in your hand, and place on wrapper, just below the centerline, stretching out towards the sides, but falling one inch short of the edge.

Add a thin layer of beaten egg to edges of wrapper, to ensure they stay sealed.

Continue assembling and rolling, until out of ingredients.

Deep fry;

In a small pot, heat oil to 325 F degrees. You don't need too much, just enough to submerge the egg rolls. Use a deep fryer, if you have one.

Carefully place a few rolls into oil, and fry for about 5 minutes, until golden brown.

Rotate them in the oil to make sure they fry evenly.

Allow to cool for a bit before serving.

Freeze leftovers in freezer bags. Reheat in the oven.
Egg Rolls
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