- TOTAL TIME:
- SERVINGS: 8
SOURCE: EVERYDAY FOOD, APRIL 2007
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon light-brown sugar
- 6 cups (48 ounces) vegetable oil
- 1 Napa cabbage (about 2 1/2 pounds), thinly sliced
- 4 medium carrots, coarsely grated
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- Coarse salt and ground pepper
- 1 pound ground pork
- 6 scallions, thinly sliced
- 16 egg-roll wrappers (6 to 7 inches square)
- 1 large egg, lightly beaten
- Bottled sweet-and-sour sauce and spicy mustard, for serving
Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
To bake, not fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
To freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.