Crispy Pork Egg Rolls

Set up a large food processor and combine scallions, garlic, ginger, cabbage and carrots in its bowl. Pulse mixture until finely shredded but still with some texture.

Get out a large skillet and heat sesame oil over medium high heat. Add vegetable mixture and let it soften for a minute. Then add ground pork and break it up as it browns, stirring it thoroughly into the vegetables. While it browns, mix vinegar and corn starch together to make a slurry. It thickens the mixture. Once pork is done, pour in slurry and season mixture with a dash of soy sauce and salt. Give it a final good stir.

Set up a sheet tray and line it with parchment to hold the egg rolls once you form them. Then take a wrapper, place it on a clean surface with a corner facing you, and brush it around all of the edges with water. Scoop 2 teaspoons of the pork filling in the center. Take the corner farthest from you and bring it over the mixture. Continue to roll it tightly toward you while you bring in the sides. Place it on the tray and cover it with a wet cotton towel to keep it from drying out. Repeat this until you have 16 egg rolls.

Once you’ve formed all of the egg rolls and have them sitting under the wet towel, get a large skillet with deep sides and fill it with about 2 inches of canola oil. Heat over medium high heat and let it start to really shimmer and steam so that it is hot enough for frying. If you have a deep fry thermometer, you should keep the temperature at 350ºF.

Fry egg rolls in batches for 2–3 minutes on each side until golden brown and crisp. Let drain on a plate lined with paper towel as you cook them. Serve immediately with either duck sauce or soy sauce for dipping!