Serves 8.
1/4 cup soy sauce
2 tablespoons rice
vinegar
1 tablespoon
light-brown sugar
6 cups (48 ounces)
vegetable oil (not needed if you're baking instead of frying)
1 Napa
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
In a small bowl, combine soy sauce, vinegar,
and sugar. In a large skillet, heat 1 tablespoon
oil over medium-high. Add cabbage,
carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3
to 5 minutes.
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 FREEZE: Prepare egg
rolls through step 2; freeze in a single layer until firm, at least 2
hours. Transfer to a reseal able plastic
bag; freeze up to 3 months. To fry from
frozen, increase frying time in step 3 by about 3 minutes per batch.
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 1/4 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.
For a printable version of this recipe, go here.