Instructions

• Bring a large pot of water to a boil.
• Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes.
• Transfer the veggies to an ice bath and drain.
• Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water).
• Once dry, transfer the veggies to a large mixing bowl.
• Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using).
• Toss everything together.
• 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°F/160°C.
• You don't need too much—just enough to submerge the egg rolls.
• Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown.
• Keep them moving in the oil to make sure they fry evenly.
• Cool slightly and serve!
• Note: This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
• Note: The filling is ready to be wrapped!
• Note: Freeze leftovers in freezer bags and reheat them in the oven at 350°F/175°C, until crispy.