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.
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.