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Chinese Takeout-Style Egg Rolls

prep time:45 minutes
cook time:20 minutes
Cooling Time1 hour
total time:2 hours 5 minutes
Takeout egg rolls get that super bubbly, crispy wrapper from being fried twice - once at lower heat to cook the filling, then again at high heat for the crunch. The filling needs to be bone dry or the oil will splatter everywhere, so you blanch the vegetables then squeeze out every drop of water.
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Ingredients

For the Egg Rolls (Yields 12 Rolls)

  • 12 egg roll wrappers/skins
  • Vegetable oil for deep frying
  • 2 large eggs beaten for egg wash

For the Pork Filling

  • 0.5 lbs ground pork
  • 2 tsp minced garlic
  • Neutral oil for cooking
  • 1/2 tsp sugar
  • 1/2 tsp Diamond Crystal kosher salt
  • 1/4 tsp Chinese 5 spice powder
  • 1/4 tsp white pepper
  • 2 tbsp Shaoxing wine
  • 1.5 tsp light soy sauce
  • 1 tsp hoisin sauce
  • 1 tsp oyster sauce

For the Vegetable Filling

  • 12 cups finely shredded green cabbage
  • 1.5 cups julienned celery
  • 1.5 cups julienned carrot
  • 1/2 cup thinly sliced green onions
  • 2 tsp toasted sesame oil
  • 3 tsp Diamond Crystal kosher salt 1 tbsp
  • 3.5 tsp chicken bouillon powder
  • 2 tsp granulated sugar
  • 1/8 tsp Chinese 5 spice powder
  • 1/8 tsp white pepper
  • 1/8 tsp black pepper

For the Duck Sauce

  • 3 tbsp water
  • 1.5 tbsp sugar
  • 1/2 tsp Diamond Crystal kosher salt
  • 6 tbsp apricot preserves
  • 1/2 tsp light soy sauce
  • 3/4 tsp unseasoned rice vinegar
  • 1.5 tsp apple sauce

For the Mustard Sauce

  • 2 tbsp hot mustard powder
  • 2 tbsp water
  • Toasted sesame oil to taste
  • Unseasoned rice vinegar to taste
  • White pepper to taste

Instructions

  • Mix pork filling seasonings in a bowl from sugar through oyster sauce.
  • Brown ground pork in oil over medium-high heat, add garlic when nearly done.
  • Add sauce to pork, cook until reduced and coating meat. Drain and set aside.
  • Combine vegetable seasonings in separate bowl.
  • Blanch cabbage, celery, and carrots for 1 minute, transfer to ice bath.
  • Thoroughly dry vegetables using towels or potato ricer, spread on baking sheet.
  • Mix dried vegetables with pork, green onions, sesame oil, and seasonings.
  • Place 1/2 cup filling on egg roll wrapper positioned as diamond.
  • Fold bottom corner over filling, fold sides in, roll tightly. Seal with egg wash.
  • Heat oil to 350F. First fry: 7 minutes, turning occasionally.
  • Increase oil to 375F. Second fry: 2 minutes until golden brown.
  • Duck Sauce: Mix water, sugar, salt until dissolved. Add remaining ingredients.
  • Mustard Sauce: Combine mustard powder and water. Add sesame oil, vinegar, white pepper to taste.

Notes

Sauces should rest 1 hour before serving. Egg rolls can be frozen after first fry.