| Egg Roll Wrap Pastry | 25 sheets | |
| Cabbage | 8 cups, shredded | |
| Carrot | 2 cups, shredded | |
| Celery | 2 cups, shredded | |
| Scallions | 3, chopped | |
| Ground Pork | 1 lb. | |
| Five Spice Powder | 1/4 teaspoon | |
| Cooked Shrimp | 2 cups | |
| Salt | 2 1/2 teaspoons | |
| Sugar | 2 teaspoons | |
| Peanut Oil | 2 tbsp. + more for frying | |
| Egg | 1, beaten | |
| Pepper | 1/4 teaspoon |
Bring a large pot of water to a boil.
Place cabbage, carrots, celery into boiling water, cook for 2 minutes.
Transfer veggies to an ice bath and drain. Thoroughly squeeze ALL the excess water from the vegetables. (Use paper towels or a fine towel and squeeze out the water). This is a very important step because if the filling is too wet, you’ll have soggy egg rolls!
Once dry, transfer the veggies to a large mixing bowl. Toss together with scallions, salt, sugar, sesame oil, peanut oil, five spice powder, pepper, pork, and cooked shrimp (if using).
To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper.
The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed.
Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
In a small pot, heat oil to 325 degrees. You don’t need too much—just enough to submerge the egg rolls.
Carefully place a couple egg rolls into the oil, fry for about 4 or 5 minutes each until golden brown. Keep them moving in the oil to make sure they fry evenly.
Cool slightly and serve.
Freeze leftovers in freezer bags and reheat them in the oven at 350 degrees until crispy.
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