Directions
Servings: 14 Egg rolls
Ingredients
- Salt
- 1/2 Small head of cabbage thinly sliced
- 2 ea Medium carrot - julienned
- 2 Celery stalks - julienned
- Ice
- 3 tbsp Soy sauce - low sodium
- 2 tbsp Hoisin sauce
- 2 tbsp Oyster sauce
- 2 tsp Sesame oil
- 1 tbsp Canola oil
- 2 ea Garlic cloves, minced
- 1 tsp Fresh Ginger - minced
- 1 lb Ground pork
- Black pepper freshly ground
- 14 ea Egg roll wrappers
- Hot chinese mustard - to serve
- Duck sauce - to serve
Instructions
- In a large pot, bring 4 quarts salted water to a boil. Add cabbage, carrots, and celery and cook until slightly softened, about 2 minutes. Transfer to an ice bath.
- Once cool enough to handle, drain and squeeze veggies with a kitchen towel until water is removed; set aside.
- In a small bowl, combine soy sauce, hoisin, oyster sauce, and sesame oil.
- In a large skillet over medium-high heat, heat vegetable oil until shimmering. Cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add pork and cook, breaking up with a spoon, until browned and starting to crisp, 4 to 5 minutes
- Drain fat from skillet until about 1 tablespoon remains. Add soy sauce mixture and toss pork to coat. Cook over medium-high heat, stirring, 1 minute. Add veggies and cook, stirring, until combined and warmed through, 2 to 3 minutes more; season with salt and black pepper. Let cool slightly.
- On a clean work surface, arrange an egg roll wrapper in a diamond shape. Spoon 2 heaping tablespoons filling onto bottom third of wrapper. Fold up bottom half and tightly fold in sides. Gently roll and seal edges with a couple drops of water, pressing to adhere.
- Working in batches, generously brush egg rolls with vegetable oil. In an air- fryer basket, arrange egg rolls in a single layer. Cook at 400°, flipping halfway through, until golden brown and crispy, about 10 minutes.
- Serve egg rolls with mustard and duck sauce alongside.
Notes
These egg rolls can also be oven baked at425ºF for 15 minutes
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